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
  • 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
  1. In a large, 3-quart pot over medium heat, heat extra-virgin olive oil. Add yellow onion, and cook for 5 minutes.
  2. Add garlic, green peas, and carrots, and cook for 3 minutes.
  3. Add water, salt, saffron, turmeric, and black pepper; bring to a boil; and cook for about 3 minutes.
  4. Add brown rice, cover, reduce heat to low, and cook for 30 minutes.
  5. Gently fold shrimp into rice, cover, and cook for 10 minutes.
  6. 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


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