Chickpea Skillet Grains

Servings

24 340-g servings

475 ml GFS Master Chef Canola Oil
2 kg GFS Jumbo Carrots, julienned on a mandoline
to taste Kosher Salt
to taste Trade East Ground Black Pepper
800 g Recipe: Three-Grain Blend
1.4 kg Cooked Chorizo Sausage
113 g Trade East Coconut Lime Seasoning
1.4 kg Markon Ready-Set Serve Baby Spinach
1 kg Markon Oyster Mushrooms, stems trimmed
1.36 kg Markon Roma Tomatoes, sliced into long strips
2.7 kg Recipe Flash-Fried Chickpeas

Recipe Preparation

To prepare à la carte:

1. Heat 15 ml of canola oil in a nonstick sauté pan. When the oil begins to smoke add 85gm of carrots. Season with salt and pepper. Toss over medium-high heat for 1 minute until warmed through.

2. Add 14 g of three-grain rice blend, 56 g of chorizo and 5 g of coconut lime seasoning to the carrots. Season with salt and pepper. Toss over medium-high heat for 1 minute until warmed through. Add 56 g of baby spinach. Toss to combine.

3. Heat 5ml of canola oil in a second smaller nonstick sauté pan. When the oil begins to smoke add 42 g of mushrooms and 56 g 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 114 g of warmed, flash-fried chickpeas over the entire mixture.