Seafood Saffron Rice with Fresh Vegetables

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

Seafood Saffron Rice with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Seafood Saffron Rice with Fresh Vegetables

Enjoy a vibrant medley of succulent shrimp and tender scallops infused into fragrant saffron rice and a colorful assortment of fresh vegetables. This dish marries the briny sweetness of seafood with the earthy warmth of saffron and the crisp crunch of bell peppers and spinach for a balanced, satisfying meal.

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NUTRITION

380kcal
Protein
43.5g
Fat
6.9g
Carbs
32.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Shrimp

3 oz Scallops

1/2 cup cooked White Rice

1/2 cup diced Red Bell Pepper

1/2 cup Spinach

1 tsp Olive Oil

Pinch Saffron Threads

1 small Onion

1/2 cup Low-Sodium Chicken Broth

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PREPARATION

  • 1

    Rinse the saffron threads in a tablespoon of warm water and set aside to bloom.

  • 2

    In a saucepan, heat the olive oil over medium heat. Add the chopped small onion and sauté until translucent.

  • 3

    Stir in the diced red bell pepper and continue to cook for 2 minutes until slightly tender.

  • 4

    Add the half cup of low-sodium chicken broth, bloomed saffron along with its soaking water, and half cup of cooked white rice into the saucepan. Bring the mixture to a simmer to combine the flavors.

  • 5

    Gently fold in the shrimp and scallops, then cover and let simmer for about 3-4 minutes until the seafood is heated through and just cooked.

  • 6

    In the last minute of cooking, add the fresh spinach and stir until it wilts slightly.

  • 7

    Taste and adjust seasonings as needed. Serve the seafood saffron rice immediately, enjoying the vibrant colors and aromatic flavors.

Seafood Saffron Rice with Fresh Vegetables

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

Seafood Saffron Rice with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Seafood Saffron Rice with Fresh Vegetables

Enjoy a vibrant medley of succulent shrimp and tender scallops infused into fragrant saffron rice and a colorful assortment of fresh vegetables. This dish marries the briny sweetness of seafood with the earthy warmth of saffron and the crisp crunch of bell peppers and spinach for a balanced, satisfying meal.

NUTRITION

380kcal
Protein
43.5g
Fat
6.9g
Carbs
32.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Shrimp

3 oz Scallops

1/2 cup cooked White Rice

1/2 cup diced Red Bell Pepper

1/2 cup Spinach

1 tsp Olive Oil

Pinch Saffron Threads

1 small Onion

1/2 cup Low-Sodium Chicken Broth

PREPARATION

  • 1

    Rinse the saffron threads in a tablespoon of warm water and set aside to bloom.

  • 2

    In a saucepan, heat the olive oil over medium heat. Add the chopped small onion and sauté until translucent.

  • 3

    Stir in the diced red bell pepper and continue to cook for 2 minutes until slightly tender.

  • 4

    Add the half cup of low-sodium chicken broth, bloomed saffron along with its soaking water, and half cup of cooked white rice into the saucepan. Bring the mixture to a simmer to combine the flavors.

  • 5

    Gently fold in the shrimp and scallops, then cover and let simmer for about 3-4 minutes until the seafood is heated through and just cooked.

  • 6

    In the last minute of cooking, add the fresh spinach and stir until it wilts slightly.

  • 7

    Taste and adjust seasonings as needed. Serve the seafood saffron rice immediately, enjoying the vibrant colors and aromatic flavors.