A Gilding of Shrimp and Saffron Rice


  • 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


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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