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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.

Eating Well