Seafood Saffron Rice with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seafood Saffron Rice with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Seafood Saffron Rice with Roasted Vegetables

Enjoy a vibrant dish featuring succulent shrimp delicately infused with saffron, paired with fluffy basmati rice and a colorful medley of roasted vegetables. This dish balances bright, aromatic flavors with a wholesome, satisfying texture, making it a perfect meal for any time of day.

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NUTRITION

415kcal
Protein
41.8g
Fat
7.3g
Carbs
44g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp

0.5 cup cooked Basmati Rice

0.5 cup Mixed Bell Peppers

0.5 cup Zucchini

0.5 small Red Onion

1 tsp Olive Oil

Pinch Saffron Threads

0.25 cup Broth

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, steep saffron threads in the 0.25 cup broth to release their flavor and color.

  • 3

    Toss the chopped bell peppers, zucchini, and red onion with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 15-20 minutes until tender and slightly caramelized.

  • 4

    Meanwhile, in a medium saucepan, warm the cooked basmati rice. Stir in the saffron-infused broth and mix until the rice is evenly tinted with the saffron.

  • 5

    Season the shrimp lightly with salt and pepper. Sauté in a non-stick pan over medium-high heat for 2-3 minutes per side until pink and cooked through.

  • 6

    To assemble, plate a serving of saffron rice, top with sautéed shrimp, and scatter the roasted vegetables around. Adjust seasoning if necessary and serve warm.

Seafood Saffron Rice with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seafood Saffron Rice with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Seafood Saffron Rice with Roasted Vegetables

Enjoy a vibrant dish featuring succulent shrimp delicately infused with saffron, paired with fluffy basmati rice and a colorful medley of roasted vegetables. This dish balances bright, aromatic flavors with a wholesome, satisfying texture, making it a perfect meal for any time of day.

NUTRITION

415kcal
Protein
41.8g
Fat
7.3g
Carbs
44g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp

0.5 cup cooked Basmati Rice

0.5 cup Mixed Bell Peppers

0.5 cup Zucchini

0.5 small Red Onion

1 tsp Olive Oil

Pinch Saffron Threads

0.25 cup Broth

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, steep saffron threads in the 0.25 cup broth to release their flavor and color.

  • 3

    Toss the chopped bell peppers, zucchini, and red onion with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 15-20 minutes until tender and slightly caramelized.

  • 4

    Meanwhile, in a medium saucepan, warm the cooked basmati rice. Stir in the saffron-infused broth and mix until the rice is evenly tinted with the saffron.

  • 5

    Season the shrimp lightly with salt and pepper. Sauté in a non-stick pan over medium-high heat for 2-3 minutes per side until pink and cooked through.

  • 6

    To assemble, plate a serving of saffron rice, top with sautéed shrimp, and scatter the roasted vegetables around. Adjust seasoning if necessary and serve warm.