Ingredients
- 2 1/2 cups water
- 1 teaspoon salt, divided
- 1/4-1 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
A Gilding Of Shrimp & Saffron Rice - The Huffington Post
Kitchen Daily
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