Baked Shrimp, Broccoli, Zucchini, Garlic & Feta Medley over Rice

Directions

1. Rinse the basmati rice under cold water, then drain and transfer it to a small saucepan. Add the broth and bring to a boil over high heat.
2. When the liquid boils, stir once, cover, and reduce the heat to low. Let the rice simmer until all liquid is absorbed, about 15 to 18 minutes, then keep it covered off the heat for 5 minutes.
3. While the rice cooks, rinse and dry all produce. If using frozen shrimp, thaw them briefly under cold water and pat dry; fresh shrimp can be used as is.
4. Cut the broccoli into bite-sized florets and small stem pieces, then place them in a large baking dish. Slice the zucchini into thin half-rounds and add to the dish.
5. Tear and mince the parsley leaves, discarding the stems, and sprinkle over the vegetables. Squeeze the lemon juice over the mix.
6. Peel and mince garlic, then add it to the dish along with the shrimp and the spices. Toss to combine everything evenly.
7. Scatter the feta crumbles over the shrimp and vegetables, and dot with small pieces of butter. Place the dish in the oven and bake until the shrimp are cooked through and the vegetables are tender, about 20 minutes.
8. To serve, spoon the rice onto plates or bowls, top with the shrimp and vegetables, and finish with a pinch of parsley.