Components
Components for 8 shrimp perloo servings 3 tablespoons olive oil 3 garlic cloves, minced 2 celery stalks 1 (pink) bell pepper, chopped 1 medium (yellow) onion, diced 1 giant carrot, diced 2 tablespoons smoked paprika 2 1/2 cups raw long-grain wild rice (OR lengthy grain brown rice) 1 can (14.5oz or 411g) no salt added canned diced tomatoes 1lb Rotisserie hen meat, NO pores and skin and chopped 1lb uncooked jumbo shrimp, peeled and deveined 3 cups no salt-added hen broth 2 bay leaves sea salt & pepper to style Garnish
Components for 8 shrimp perloo servings 3 tablespoons olive oil 3 garlic cloves, minced 2 celery stalks 1 (pink) bell pepper, chopped 1 medium (yellow) onion, diced 1 giant carrot, diced 2 tablespoons smoked paprika 2 1/2 cups raw long-grain wild rice (OR lengthy grain brown rice) 1 can (14.5oz or 411g) no salt added canned diced tomatoes 1lb Rotisserie hen meat, NO pores and skin and chopped 1lb uncooked jumbo shrimp, peeled and deveined 3 cups no salt-added hen broth 2 bay leaves sea salt & pepper to style Garnish
Steps Set a big pot on medium warmth. As soon as sizzling, add oil, garlic, onion, celery, bell pepper and carrot. Cook dinner for six – 8 minutes, or till the veggies have browned and the onions are semi translucent. Add smoked paprika, rice and tomatoes. Stir nicely, making certain each grain of rice is roofed, and cook dinner till all of the liquid from the tomatoes has evaporated, leaving a stickier and thicker consistency, about 3 minutes.
