YOUR SOLIN GENERATED RECIPE
Saffron-Infused Seafood and Vegetable Brown Rice
Savor a vibrant blend of succulent shrimp and tender scallops, infused with aromatic saffron and nestled atop a bed of nutty brown rice and colorful vegetables. This dish marries the briny sweetness of seafood with the fresh crunch of bell pepper, zucchini, and red onion, all lightly simmered in a delicate low-sodium broth and finished with a drizzle of olive oil.
INGREDIENTS
4 oz Shrimp, peeled and deveined
2 oz Scallops
1/2 cup cooked Brown Rice
1/2 medium Red Bell Pepper
1/2 cup cooked Zucchini
1/4 medium Red Onion
1 tsp Olive Oil
A pinch of Saffron
1/2 cup Low-Sodium Chicken Broth
PREPARATION
Rinse the saffron threads in a small bowl with a couple of tablespoons of warm low-sodium chicken broth to release its color and aroma.
In a skillet over medium heat, add olive oil. Once hot, sauté the chopped red bell pepper, sliced zucchini, and thinly sliced red onion until tender, about 3-4 minutes.
Add the shrimp and scallops to the skillet. Cook for an additional 2-3 minutes on each side until the seafood is just opaque.
Stir in the cooked brown rice and the saffron-infused broth, ensuring the rice is evenly coated.
Pour in the remaining chicken broth and bring the mixture to a gentle simmer so the flavors meld, cooking for another 3-4 minutes.
Taste and adjust seasoning if needed, then serve warm.