Crab Rice Primavera
Indulge in the vibrant flavors of Crab Rice Primavera, a delightful fusion of tender jasmine rice, sweet lump crab meat, and a medley of garden-fresh vegetables. This quick and satisfying dish features sautéed zucchini, red bell pepper, broccoli, and juicy cherry tomatoes, all brought together with a zesty splash of lemon juice and a garnish of fresh parsley. Perfect for a weeknight dinner or a more elegant gathering, this recipe combines easy preparation with gourmet appeal. Optional Parmesan cheese adds a savory finish, making this seafood and vegetable stir-fry an irresistible choice for lovers of light and wholesome meals. Ready in just 40 minutes, this family-friendly meal is sure to become a go-to staple for its blend of freshness, color, and rich flavor.
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Recipe Information
Ingredients
- 1 cup Long-grain jasmine rice
- 2 cups Water
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 1 medium Yellow onion, diced
- 1 medium Red bell pepper, diced
- 1 medium Zucchini, diced
- 1 cup Broccoli florets
- 1 pound Cooked lump crab meat
- 1 cup Cherry tomatoes, halved
- 2 tablespoons Lemon juice
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoon Black pepper, freshly ground
- 0.25 cup Parmesan cheese, grated (optional)
Instructions
Rinse the jasmine rice under cold water until the water runs clear. In a medium-sized pot, bring the 2 cups of water and 1 teaspoon of salt to a boil.
Add the jasmine rice to the boiling water. Reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is tender and the water is fully absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork and set aside.
In a large skillet or wok, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and diced onion, sautéing until the onion becomes translucent, about 2-3 minutes.
Add the diced red bell pepper, zucchini, and broccoli florets to the skillet. Cook for 5-6 minutes, stirring occasionally, until the vegetables are tender but still bright and slightly crisp.
Gently fold in the cooked crab meat and cherry tomatoes. Cook for an additional 2-3 minutes, just until the crab is heated through and the tomatoes soften slightly.
Add the cooked rice to the skillet and stir well to combine all the ingredients evenly. Drizzle with lemon juice and sprinkle with black pepper to taste.
Remove the skillet from heat and garnish the dish with freshly chopped parsley. If desired, top with grated Parmesan cheese for an extra layer of flavor.
Serve immediately while warm, and enjoy this colorful and flavorful Crab Rice Primavera.
Nutrition Facts
Calories |
1356 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.1 g | 67% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 288 mg | 96% | |
| Sodium | 5046 mg | 219% | |
| Total Carbohydrate | 106.7 g | 39% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 19.2 g | ||
| Protein | 119.1 g | 238% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1195 mg | 92% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 2955 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
