Fresh Saffron-Spiced Seafood and Vegetable Rice

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

Fresh Saffron-Spiced Seafood and Vegetable Rice

YOUR SOLIN GENERATED RECIPE

Fresh Saffron-Spiced Seafood and Vegetable Rice

A vibrant, aromatic dish featuring tender shrimp and succulent scallops nestled on a bed of saffron-infused brown rice accented with crisp red and yellow bell peppers, red onion, and sweet peas. This medley is lightly glazed in olive oil and garlic for a burst of flavor that’s both satisfying and balanced.

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NUTRITION

516kcal
Protein
48.2g
Fat
8.9g
Carbs
57.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Shrimp

3 oz Scallops

1/2 cup cooked Brown Rice

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1/2 medium Red Onion

1/2 cup Green Peas

1 tsp Olive Oil

2 cloves Garlic

1 pinch Saffron Threads

1/4 cup Low-Sodium Chicken/Seafood Broth

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Rinse the saffron threads in a small amount of warm broth to release their flavor and deep color.

  • 2

    In a medium saucepan, heat the olive oil over medium heat. Sauté minced garlic and chopped red onion until fragrant and softened.

  • 3

    Add diced red and yellow bell peppers along with the green peas, and cook for about 3-4 minutes until slightly tender.

  • 4

    Stir in the brown rice and pour in the remaining broth, allowing the saffron-infused broth to meld with the vegetables.

  • 5

    Gently fold in the shrimp and scallops, cooking for 4-5 minutes until the seafood is just cooked through and opaque.

  • 6

    Taste and season with salt and pepper as needed. Serve warm, enjoying the delicate balance of ocean flavors with the aromatic hints of saffron and vibrant vegetables.

Fresh Saffron-Spiced Seafood and Vegetable Rice

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

Fresh Saffron-Spiced Seafood and Vegetable Rice

YOUR SOLIN GENERATED RECIPE

Fresh Saffron-Spiced Seafood and Vegetable Rice

A vibrant, aromatic dish featuring tender shrimp and succulent scallops nestled on a bed of saffron-infused brown rice accented with crisp red and yellow bell peppers, red onion, and sweet peas. This medley is lightly glazed in olive oil and garlic for a burst of flavor that’s both satisfying and balanced.

NUTRITION

516kcal
Protein
48.2g
Fat
8.9g
Carbs
57.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Shrimp

3 oz Scallops

1/2 cup cooked Brown Rice

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1/2 medium Red Onion

1/2 cup Green Peas

1 tsp Olive Oil

2 cloves Garlic

1 pinch Saffron Threads

1/4 cup Low-Sodium Chicken/Seafood Broth

PREPARATION

  • 1

    Rinse the saffron threads in a small amount of warm broth to release their flavor and deep color.

  • 2

    In a medium saucepan, heat the olive oil over medium heat. Sauté minced garlic and chopped red onion until fragrant and softened.

  • 3

    Add diced red and yellow bell peppers along with the green peas, and cook for about 3-4 minutes until slightly tender.

  • 4

    Stir in the brown rice and pour in the remaining broth, allowing the saffron-infused broth to meld with the vegetables.

  • 5

    Gently fold in the shrimp and scallops, cooking for 4-5 minutes until the seafood is just cooked through and opaque.

  • 6

    Taste and season with salt and pepper as needed. Serve warm, enjoying the delicate balance of ocean flavors with the aromatic hints of saffron and vibrant vegetables.