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.

EatingWell Test Kitchen
Source: EatingWell Magazine, August/September 2006




Ingredient Checklist


Instructions Checklist
  • Bring water, 1/2 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 1/2 teaspoon salt and pepper. Serve over the rice.


Ingredient Note: Saffron, the world's most expensive spice, is the dried stigma of a crocus and contributes a pungent flavor and intense yellow color to food. It is sold in threads and powdered form.

Nutrition Facts

345 calories; protein 21.5g; carbohydrates 42.8g; dietary fiber 5g; sugars 4g; fat 9.9g; saturated fat 1.6g; cholesterol 142.9mg; vitamin a iu 807.9IU; vitamin c 29mg; folate 80mcg; calcium 119.9mg; iron 2.3mg; magnesium 123.8mg; potassium 627.6mg; sodium 1240.8mg; thiamin 0.3mg.

Reviews (2)

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4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
Sounds delicious! But is there a substitute I can use for the lemon juice as half my house is allergic to it (and oranges)? Read More
Rating: 4 stars
Yummy and Easy I only had half the mint on hand but it was just enough to add a really nice dimension to the dish. I also used zucchini because it was what I had on hand. We loved the dish and we will use it again. Pros: Quick Cons: none Read More
Rating: 1 stars
It takes an hour to make?! This recipe takes 40 minutes of active preparation and another 20 minutes of passive prep. How many people have a long enough lunch hour to get home spend an hour making lunch and then more time to eat it? Seems very impractical for the normal weekday schedule. Pros: Seems healthy Cons: Way too long a process to prepare for lunch Read More
Rating: 1 stars
I've had better I just couldn't wrap my appetite around this one. No offense to the chef but the combination of ingredients just competed with eachother. Each bite was more grueling than the previous. Read More