• 4servings
  • 60minutes
  • 350calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB1, C
MineralsNatrium, Fluorine, Chromium, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 1/2 cup(s) water

  2. 1 teaspoon(s) salt , divided

  3. teaspoon(s) saffron threads , (see Ingredient Note)

  4. 1 cup(s) long-grain brown rice

  5. 2 tablespoon(s) extra-virgin olive oil

  6. 3 medium yellow summer squash , quartered lengthwise and cut into 1/4-inch-thick

  7. 1 pound(s) raw shrimp (21-25 per pound) , peeled and deveined

  8. 1/3 cube(s) tightly packed fresh mint leaves , finely chopped

  9. 2 tablespoon(s) lemon juice

  10. Freshly ground pepper , to taste

Instructions Jump to Ingredients ↑

  1. Bring water, 1/2 teaspoon salt and saffron to taste to a boil in a medium saucepan. Add rice, return to a boil, cover and reduce the heat to maintain a gentle simmer. Cook until the water is absorbed and the rice is tender, 40 to 45 minutes. Fluff with a fork.

  2. About 10 minutes before the rice is done, heat oil in a large skillet over medium heat. Add squash and cook, stirring occasionally, until just tender (do not brown), 5 to 7 minutes. Stir in shrimp and cook, stirring constantly, for 2 minutes. Stir in mint and cook for 30 seconds. Stir in lemon juice; remove from heat. Season with the remaining 1/2 teaspoon salt and pepper. Serve over the rice.


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