A delicious one pot meal is made with long grain brown rice, summer squash, shrimp, mint leaves and saffron. Enjoy lots of deliciousness all in one bite.
YIELD
4 servingsPREP
10 minCOOK
55 minREADY
65 minIngredients
Directions
Bring water, ½ 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.
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 ½ teaspoon salt and pepper.
Serve over the rice.
Comments
