Shrimp and Vegetable Rice


With tender, perfectly cooked shrimp and seasoned brown rice, this dish is filling and healthy.

Nutritional info
per serving

Calories 27
Fat 7g
Saturated fat 1g
Carbohydrates 42g
Sodium 658mg
Fiber 3g
Protein 11g
Cholesterol 55mg

Shrimp and Vegetable Rice

8 cups
Prep time: Cook time: Total time:


  • 3 TB. extra-virgin olive oil
  • 1 medium yellow onion, finely chopped
  • 1 TB. minced garlic
  • 1 cup green peas
  • 2 shredded medium carrots (1 cup)
  • 4 cups water
  • 2 tsp. salt
  • 10 strands saffron
  • 1 tsp. turmeric
  • [1/2] tsp. black pepper
  • 2 cups brown rice
  • [1/2] lb. medium raw shrimp (18 to 20), shells and veins removed


In a large, 3-quart pot over medium heat, heat extra-virgin olive oil. Add yellow onion, and cook for 5 minutes.

Add garlic, green peas, and carrots, and cook for 3 minutes.

Add water, salt, saffron, turmeric, and black pepper; bring to a boil; and cook for about 3 minutes.

Add brown rice, cover, reduce heat to low, and cook for 30 minutes.

Gently fold shrimp into rice, cover, and cook for 10 minutes.

Remove from heat, fluff with a fork, cover, and set aside for 10 minutes. Serve warm.

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