YOUR SOLIN GENERATED RECIPE
Saffron Yellow Rice with Roasted Vegetables
Oven-roasted vegetables and succulent sautéed shrimp served over a bed of aromatic saffron-infused basmati rice.
INGREDIENTS
8 oz Wild-caught shrimp
0.25 cup Basmati rice
0.5 cup Red bell pepper
0.5 cup Zucchini
0.5 tbsp Extra virgin olive oil
0.13 tsp Saffron threads
0.5 cup Low-sodium vegetable broth
0.25 tsp Turmeric powder
0.25 tsp Sea salt
0.25 tsp Black pepper
1 clove Garlic
1 tbsp Fresh parsley
PREPARATION
Preheat the oven to 400°F and line a baking sheet with parchment paper.
Toss the sliced bell pepper and zucchini with half of the olive oil, salt, and pepper, then roast for 18 minutes until tender.
In a small saucepan, combine the basmati rice, vegetable broth, turmeric, and saffron threads.
Bring the rice mixture to a boil, then reduce heat to low and simmer covered for 15 minutes until the liquid is fully absorbed.
Heat the remaining olive oil in a skillet over medium heat and sauté the minced garlic and shrimp until the shrimp are pink and opaque.
Fluff the yellow rice with a fork, stir in the roasted vegetables, and serve topped with the sautéed shrimp and fresh parsley.