Shrimp and saffron rice

Recipe Information

Ingredients

• 2 1/2 cups water

• 1 teaspoon salt, divided

• 1/4-1/2 teaspoon saffron threads, to taste

• 1 cup long-grain brown rice

• 2 tablespoons extra-virgin olive oil

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

• 1 pound raw shrimp (21-25 per pound), peeled and deveined

• 1/3 cup tightly packed fresh mint leaves, finely chopped

• 2 tablespoons lemon juice

• Freshly ground black pepper, to taste

Directions

• Bring the water, 1/2 teaspoon of salt, and saffron to a boil in a medium saucepan. Add the 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, 40-45 minutes. Fluff with a fork.

• About 10 minutes before the rice is done, heat the oil in a large skillet over medium heat. Add the squash and cook, stirring occasionally, until just tender (do not brown), 5-7 minutes. Stir in the shrimp and cook, stirring constantly, for 2 minutes. Stir in the mint and cook for 30 seconds. Stir in the lemon juice; remove from the heat.

• Season with the remaining 1/2 teaspoon of salt and black pepper. Serve over the rice.

Nutrition (per serving)

• Calories: 350 cal

• Total fat: 10g

• Saturated fat: 2g

• Monounsaturated fat: 6g

• Cholesterol: 168mg

• Sodium 790mg

• Potassium 654mg

• Carbohydrate: 42g

• Fiber: 5g

• Protein: 24g