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Shrimp Rice with Herbs

Delicious Shrimp Rice with Herbs for a Healthy Feast

Experience the vibrant flavors of Shrimp Rice with Herbs, a healthy, gluten-free dish perfect for family feasts.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Persian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice
  • 2 cups Basmati Rice Rinse before use to remove excess starch.
  • 1 cup Brown Basmati Rice Adds whole grain goodness.
  • 1 cup Quinoa A protein-rich alternative.
For the Flavor Base
  • 2 tablespoons Olive Oil Can be substituted with vegetable oil.
  • 1 Onion Sauté until golden for maximum flavor.
  • 3 cloves Garlic Minced for infusion.
  • 1 medium Red Bell Pepper Slice thinly.
  • 1 tablespoon Curry Powder/Advieh Adjust to spice preference.
  • 1 teaspoon Red Pepper Flakes Modify based on heat tolerance.
  • 1 teaspoon Turmeric Lends earthiness.
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Black Pepper
For the Fresh Garnish
  • 1/4 cup Cilantro Fresh, or parsley as a substitute.
  • 2 tablespoons Dill Fresh is ideal.
  • 3 stalks Green Onions Chopped finely.
  • 1 tablespoon Fenugreek Leaves Dried can be swapped for fresh.
For the Protein and Finish
  • 1 pound Raw Shrimp Cleaned and deveined.
  • 2 tablespoons Lemon Juice Fresh for best taste.
  • 1 pinch Saffron Dissolve in warm water before use.

Equipment

  • large pot
  • Large Skillet
  • measuring cups
  • Measuring spoons
  • Knife
  • Cutting board

Method
 

Cooking Steps
  1. Boil 3¼ cups of water in a large pot. Add salt and olive oil. Stir in brown rice and simmer for 20 minutes.
  2. Mix in quinoa and basmati rice, cover pot, and simmer for another 20 minutes until grains are fluffy.
  3. In a skillet, heat olive oil. Sauté onion until golden, then add garlic and bell pepper, cooking until softened.
  4. Add shrimp and sauté until pink and opaque, then remove from skillet and set aside.
  5. In the same skillet, stir in spices for about a minute, then return shrimp and vegetables, mixing well.
  6. Layer shrimp mixture over the cooked rice and quinoa. Drizzle with lemon juice and saffron water.
  7. Cover and steam on low heat for 25 minutes to meld flavors together.
  8. Fluff shrimp rice with a fork and serve warm, garnished with fresh herbs.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 60gProtein: 25gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 150mgSodium: 600mgPotassium: 700mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 70mgIron: 3mg

Notes

Use fresh herbs for garnish to enhance aroma and presentation. Adjust spices to taste.

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