4 zucchini and/or yellow summer squash, trimmed and finely chopped
2 plum tomatoes, seeded and diced
4 cups reduced-sodium vegetable or chicken broth
1 1/2 cups short-grain brown rice, rinsed
1 bay leaf
1 tsp dried oregano
1/2 tsp each sea salt, ground black pepper and smoked paprika
1/4 tsp crushed saffron threads, optional (TIP: You can purchase whole threads and crush them yourself.)
1/4 tsp ground turmeric
1 lb small shrimp, peeled, deveined and tails removed
1 1/2 cups frozen peas
In a medium skillet on medium, heat oil. Add onion and sauté for about 5 minutes, stirring frequently, until softened. Add garlic and sauté 1 minute more. Transfer to a 5- to 6-qt slow cooker along with zucchini, tomatoes, broth and rice. Stir in bay leaf, oregano, salt, pepper, paprika, saffron (if using) and turmeric. Cover and cook on high for 3 1/2 to 4 hours, until rice is tender.
Remove bay leaf. Gently stir in shrimp and peas. Cover and continue to cook on high for 20 to 30 minutes, until shrimp are opaque throughout.