Latin / Korean Grain and Vegetable Skillet / Bowl

Capitalize on the trend for bowls or the comfort of skillets, while also upcycling items in the kitchen that would otherwise drive food waste. Your selected rice or grains, with black beans, cauliflower, and what would have been kitchen scraps will turn into a Power Entrée with Custom Culinary® Passport Global Flavors™ Al Pastor and Tomatillo Serrano Sauce.


What You'll Need

Amount    Ingredients
2 Tbsp.  Vegetable Oil
1/8 cup  Red Onions, med diced
¼ cup  Bell Peppers, colored, med diced
¼ cup  Kernel Corn
½ cup  Beet Stems and Leaves, chopped
½ cup  Swiss Chard, Stem and Leaves, chopped
¼ cup  Carrot or Fennel Top, chopped
2/3 cup  Rice and Grains, prepared as desired
½ cup  Cauliflower, riced
¼ cup  Black Beans, prepared or canned rinsed
3 Tbsp.  Custom Culinary Passport Global Flavor Tomatillo Serrano Sauce 9902
2 Tbsp.  Custom Culinary Passport Global Flavor Al Pastor Sauce 9900
1 Tsp.  Optional – Toasted Pepit
PREPARATION

1. In a medium sauté pan or skillet over medium high heat. Heat vegetable oil, add red onions and peppers, sear 1-2 minutes until just tender. Add corn and sear 30 seconds.

2. Add beet and swiss chard leaves and stems, carrot tops. Sauté 20 seconds to just wilt.

3. Add prepared rice / grain blend, quickly toss to heat. 30-45 seconds. Option: - Sear each Green separately and create a colorful composed plate presentation

4. Add riced cauliflower, black beans and Tomatillo Serrano Sauce and toss for 20 seconds to heat.

5.  Place mixed blend into serving bowl or skillet and drizzle with Al Pastor Sauce.


CHEF'S TIP