Chickpea Skillet Grains

Servings

24 12-oz. servings
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Ingredients

Recipe Preparation

To prepare à la carte:

1. Heat 1 Tbsp. of canola oil in a nonstick sauté pan. When the oil begins to smoke add 3 oz. of carrots. Season with salt and pepper. Toss over medium-high heat for 1 minute until warmed through.

2. Add ½ oz. of three-grain rice blend, 2 oz. of chorizo and 2 tsp. of coconut lime seasoning to the carrots. Season with salt and pepper. Toss over medium-high heat for 1 minute until warmed through. Add 2 oz. of baby spinach. Toss to combine.

3. Heat 1 tsp. of canola oil in a second smaller nonstick sauté pan. When the oil begins to smoke add 1½ oz. of mushrooms and 2 oz. of tomatoes. Season with salt and pepper. Toss over medium-high heat for about 30 seconds until warmed through.

4. Spoon the vegetable and rice mixture into a warmed cast iron pan. Place the mushrooms and tomatoes on the top of the mixture. Sprinkle 4 oz. of warmed, flash-fried chickpeas over the entire mixture.

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