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Escabeche Grain Bowl

Escabeche Grain Bowl

Featuring Custom Culinary® True Foundations® Latin Herb, Citrus & Chili Liquid Flavor Concentrate

Warm Escabeche Grain Bowl with Latin Citrus Drizzle featuring the Custom Culinary® True Foundations® Latin Chili, Herb and Citrus, Liquid Flavor Concentrates

What You'll Need

Recipe Ingredients

Yield: 8 Servings

Escabeche Vegetables
2 cups  Cauliflower florets
1 cup  Carrot, peeled & sliced
1 cup  Red bell pepper, sliced
1/2 cup  Red onion, sliced
2 tbsp  Olive oil
1/4 cup  Sherry vinegar
1/4 cup  Water
1 tbsp  Latin Chili Liquid Flavor Concentrate
1 tbsp  Latin Herb Liquid Flavor Concentrate
2 ea. Garlic, cloves smashed
1 ea. Bay leaf
To taste  Sea salt
Grain & Legume Base
2 cups  Cooked farro (or freekeh)
2 cups  Cooked black beans
2 tbsp  Olive oil
2 tbsp  Lemon juice
1/4 cup  Scallions, chopped
2 tbsp  Fresh cilantro, chopped
To taste  Sea salt & cracked pepper
Latin Citrus Drizzle
3/4 cup  Greek or oat yogurt
2 tbsp  Lime juice
1 tbsp  Latin Citrus Liquid Flavor Concentrate
1 tbsp  Olive oil
As needed  Water 
Pickled Red Onion
1 ea. Red onion, small thinly shaved
1/2 cup  White wine vinegar
1 tbsp  Sugar
1 tsp  Salt
1/2 cup  Water
PREPARATION

Escabeche Vegetables
  1. Roast vegetables at 425°F with olive oil and salt for 15 minutes.
  2. In a saucepan, simmer vinegar, water, garlic, bay, Chile and Herb Flavor Concentrates.
  3. Pour over roasted vegetables and let steep 30–60 minutes. 
Grain & Legume Base
  1. Mix all ingredients. Serve warm or room temp.
Latin Citrus Drizzle
  1. Blend until smooth and pourable. Chill until service.
Pickled Red Onion
  1. Marinate for at least 30 minutes.