The South Beach Gourmet

Recipes for the South Beach Diet

Saturday, July 29, 2006

Chicken, Squash and Saffron Rice, P2

From Eating Well Magazine. A tasty, light, summery dish that lets the natural flavor shine through.

[For P1 meal, omit rice]

2.5 c water
1 tsp salt, divided
1/2 tsp saffron threads
1 cup long-grain brown rice
1 T olive oil
3 medium yellow squash, quartered lengthwise and sliced in 1/4" pieces
3/4 lb chicken in 1" cubes OR 1 lb shrimp, peeled & deveined
1/3 c tightly packed fresh mint leaves, chopped finely
2 T fresh lemon juice
Freshly ground black pepper to taste

1) Bring water, 1/2 tsp salt and saffron to boil. Add rice, bring to boil then reduce heat to low and let simmer until cooked, 40-45 min. Fluff with fork, remove from heat.
2) Meanwhile, saute chicken over high heat with oil, 5-7 minutes until no longer pink. Reduce heat to medium, add squash and saute 5 minutes, until soft but not browned. Add mint, stor for 30 seconds. Add lemon juice and remove from heat.

Serve over rice.


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