Fresh Seafood and Saffron Rice with Crisp Vegetables

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

Fresh Seafood and Saffron Rice with Crisp Vegetables

YOUR SOLIN GENERATED RECIPE

Fresh Seafood and Saffron Rice with Crisp Vegetables

A vibrant and enticing dish featuring tender seafood infused with aromatic saffron rice, paired with a crisp medley of colorful vegetables. This dish offers a delightful balance of textures and flavors that is both fresh and satisfying, making it a perfect choice for a nutritious meal any time of day.

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NUTRITION

370kcal
Protein
39.1g
Fat
8.9g
Carbs
31.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Large Shrimp

1/2 cup Brown Rice

1 teaspoon Saffron Threads

1 cup Mixed Crisp Vegetables

1 teaspoon Extra Virgin Olive Oil

1/4 cup Low-Sodium Chicken Broth

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PREPARATION

  • 1

    Rinse the brown rice and combine it with the low-sodium chicken broth in a small saucepan along with the saffron threads. Bring to a simmer and let it cook until the rice is tender and has absorbed the liquid, about 20 minutes.

  • 2

    Meanwhile, in a non-stick skillet over medium heat, warm the olive oil and add the mixed crisp vegetables. Sauté them lightly until they are just tender, about 3-4 minutes, retaining their natural crunch.

  • 3

    If using raw shrimp, ensure they are peeled and deveined. In a separate pan, cook the shrimp over medium heat until they turn pink and opaque, about 2-3 minutes per side.

  • 4

    Plate the saffron-infused rice, followed by arranging the freshly cooked shrimp on top. Add the sautéed vegetables around, and serve immediately while warm.

Fresh Seafood and Saffron Rice with Crisp Vegetables

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

Fresh Seafood and Saffron Rice with Crisp Vegetables

YOUR SOLIN GENERATED RECIPE

Fresh Seafood and Saffron Rice with Crisp Vegetables

A vibrant and enticing dish featuring tender seafood infused with aromatic saffron rice, paired with a crisp medley of colorful vegetables. This dish offers a delightful balance of textures and flavors that is both fresh and satisfying, making it a perfect choice for a nutritious meal any time of day.

NUTRITION

370kcal
Protein
39.1g
Fat
8.9g
Carbs
31.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Large Shrimp

1/2 cup Brown Rice

1 teaspoon Saffron Threads

1 cup Mixed Crisp Vegetables

1 teaspoon Extra Virgin Olive Oil

1/4 cup Low-Sodium Chicken Broth

PREPARATION

  • 1

    Rinse the brown rice and combine it with the low-sodium chicken broth in a small saucepan along with the saffron threads. Bring to a simmer and let it cook until the rice is tender and has absorbed the liquid, about 20 minutes.

  • 2

    Meanwhile, in a non-stick skillet over medium heat, warm the olive oil and add the mixed crisp vegetables. Sauté them lightly until they are just tender, about 3-4 minutes, retaining their natural crunch.

  • 3

    If using raw shrimp, ensure they are peeled and deveined. In a separate pan, cook the shrimp over medium heat until they turn pink and opaque, about 2-3 minutes per side.

  • 4

    Plate the saffron-infused rice, followed by arranging the freshly cooked shrimp on top. Add the sautéed vegetables around, and serve immediately while warm.