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Ingredients

• 2 1/2 cups  water
• 1 teaspoon  salt, divided
• 1/4-1/2 teaspoon  saffron threads, (see Ingredient Note)
• 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 pepper, to taste

Description

Golden Saffron And A Bounty Of Herbs And Summer Vegetables Make This A Beautiful And Fresh-tasting Dish. Don't Overseason; Let The Flavors Sing.

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