A Gilding of Shrimp and Saffron Rice

• 2.5 cup(s) water
• 1 teaspoon(s) salt, divided
• 0.375 teaspoon(s) saffron threads, (see Ingredient Note)
• 1 cup(s) long-grain brown rice
• 2 tablespoon(s) extra-virgin olive oil
• 3  medium yellow summer squash, quartered lengthwise and cut into 1/4-inch-thick
• 1 pound(s) raw shrimp (21-25 per pound), peeled and deveined
• .333 cube(s) tightly packed fresh mint leaves, finely chopped
• 2 tablespoon(s) lemon juice
• Freshly ground pepper , to taste

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Directions

1. 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.
2. 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.

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