Shrimp and Vegetable Rice
Prep time
Cook time
Total time
With tender, perfectly cooked shrimp and seasoned brown rice, this dish is filling and healthy.
Recipe type: Meaty Mediterranean Lunches
Serves: 8 cups
Ingredients
- 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
Instructions
- 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.
Nutrition Information
Serving size: 1 cups Calories: 27 Fat: 7g Saturated fat: 1g Carbohydrates: 42g Sodium: 658mg Fiber: 3g Protein: 11g Cholesterol: 55mg