|Preparation Time||40 Minutes|
|Cook Time||20 Minutes|
|Total Time||1 Hour|
|Type||Main Dish; Side Dish|
|Diet||Low Calorie; Low Fat; Low Cholesterol; Heart Healthy; High Fiber; High Protein|
2 1/2 cups water
1 teaspoon salt, divided
1/4-1/2 teaspoon saffron threads, to taste
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 black pepper, to taste
Bring the water, 1/2 teaspoon of salt, and saffron to a boil in a medium saucepan. Add the 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, 40-45 minutes. Fluff with a fork.
About 10 minutes before the rice is done, heat the oil in a large skillet over medium heat. Add the squash and cook, stirring occasionally, until just tender (do not brown), 5-7 minutes. Stir in the shrimp and cook, stirring constantly, for 2 minutes. Stir in the mint and cook for 30 seconds. Stir in the lemon juice; remove from the heat.
Season with the remaining 1/2 teaspoon of salt and black pepper. Serve over the rice.
Calories: 350 cal
Total fat: 10g
Saturated fat: 2g
Monounsaturated fat: 6g