Rating: 2.75 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2

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.

Source: EatingWell Magazine, August/September 2006

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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.

Tips

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

1 1/2 cups saute & 1 cup rice
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.

2 1/2 starch, 1 vegetable, 3 lean meat, 1 fat

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