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Dash of Diamonds and Pinch of Pearls Sweepstakes

A Gilding of Shrimp & Saffron Rice

Source: © EatingWell Magazine
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Active Time:  40 Minutes
Total Time:  1 Hour
  4 servings, 1 1/2 cups saute & 1 cup rice each
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.
RECIPE 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

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.
A Gilding of Shrimp & Saffron Rice Recipe at Cooking.com
DIRECTIONS
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.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   4 servings, 1 1/2 cups saute & 1 cup rice each
Calories: 350
Fat. Total: 10g
Protein: 24g
Carbohydrates, Total: 42g
Fat, Saturated: 2g
Fiber: 5g
Cholesterol: 168mg
Sodium: 790mg
% Cal. from Fat: 26%
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