Chickpea Skillet Grains
Servings
24 12-oz. servings
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Ingredients
- 2 c. GFS Master Chef Canola Oil
- 4½ lb. GFS Jumbo Carrots, julienned on a mandoline
- to taste Kosher Salt
- to taste Trade East Ground Black Pepper
- 1¾ lb. Recipe: Three-Grain Blend
- 3 lb. Gran Sazón Cooked Chorizo Sausage
- 1 c. Trade East Coconut Lime Seasoning
- 3 lb. Markon Ready-Set Serve Baby Spinach
- 2¼ lb. Markon Oyster Mushrooms, stems trimmed
- 3 lb. Markon Roma Tomatoes, sliced into long strips
- 6 lb. Recipe: Flash-Fried Chickpeas
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.
