3cupslow sodium vegetable or chicken brothor water
1 15-ozcan cannellini beansthoroughly drained and rinsed
1lbuncooked tail-off shrimppeeled and deveined, thawed
Salt and black pepperto taste
Cilantrooptional for garnish
Instructions
Heat olive oil in a large, deep sauté pan (5 qt. or larger) over medium heat. Add the garlic, onion, celery, and pepper and cook until softened, about 5 minutes.
Add grains, bay leaves, garlic powder, paprika, chili powder, and tomatoes. Stir until well combined, and season with salt and pepper.
Pour in the vegetable broth, stir until combined, and bring to a boil. It will look soupy here but don’t worry– this will all be absorbed by the grains. Reduce boil to a simmer, cover, and cook until grains are tender*, stirring often to avoid grains sticking to the bottom of the pan.
Once grains are cooked, stir in the beans and shrimp and heat until cooked through, about 5 minutes. Serve hot and garnish with fresh cilantro, if desired.
Notes
*This process will take different amounts of times depending on the grain you use. White rice= ~20 minutes, Farro= ~30 minutes, Brown rice= ~50 minutes