NUTRITION

SERVINGS

INGREDIENTS

4 oz Shrimp, peeled

3 oz Mussels

1 cup cooked Brown Rice

1/2 medium Red Bell Pepper, sliced

1/4 medium Yellow Onion, diced

1 clove Garlic, minced

1/2 cup Cherry Tomatoes, halved

1/4 cup Frozen Peas

1 tsp Olive Oil

1 pinch Saffron Strands

1/2 cup Low-Sodium Broth

PREPARATION

• 1

  Rinse the brown rice under cold water if using freshly cooked rice or prepare rice according to package directions so that you have 1 cup cooked rice set aside.

• 2

  In a large skillet or deep pan, heat the olive oil over medium heat. Add the diced onion and minced garlic, stirring until fragrant and translucent.

• 3

  Add the sliced red bell pepper and halved cherry tomatoes. Sauté for a few minutes until the vegetables start to soften.

• 4

  Sprinkle in the saffron strands with the vegetables, allowing the aroma to infuse.

• 5

  Stir in the cooked brown rice and pour in the low-sodium broth. Bring to a gentle simmer, letting the flavors meld together.

• 6

  Gently add the shrimp and mussels to the pan, nestling them into the rice mixture. Cover the pan and cook for about 5-7 minutes, or until the shrimp turn pink and the mussels have opened. Discard any mussels that do not open.

• 7

  Fold in the frozen peas and cook for an additional minute until heated through.

• 8

  Taste and adjust seasoning if needed, then serve hot.