New Taste Journal
Whole Grain · Whole Food · Big Flavors
4 Grain Picadillo
1 Cup Onion, minced
2 Tbs. Garlic, minced
2 Tbs. Olive Oil
1.5 Cups Canned WholeTomatos, blended
1/2 tsp. Cumin, ground
1/2 tsp. Oregano, dry leaf
1/2 tsp. Salt
1/4 tsp. Black Pepper, ground
1/4 tsp. Cinnamon, ground
2 Tbs. Dark Chili Powder
1/4 Cup Dates, diced
1/4 Cup Almonds, crushed
1/4 Cup Green Olives, chopped
New Taste Cereal
1/2 Cup Corn Kernels, fresh or frozen
1 Cup Black Beans, canned
1/4 Cup Cilantro, rough chop
2 Green Onions, sliced thin
Peel and mince onion and garlic.
Gather and measure the spices.
Remove pit from the dates; cut into small pieces.
Chop almonds into medium size pieces.
Slice olives thin.
Rinse off black beans if canned.
Defrost corn if frozen.
Gather and measure New Taste Cereal.
Can be done up to a few days ahead.
Wash and shake dry the cilantro and green onion.
Rough chop the cilantro and slice the onions thin.
Puree whole tomatoes in the blender.
Measure the molé Sauce.
This recipe is a great way to use up any leftover molé sauce.
The sauce can be made ahead of time and frozen.
Place pan over medium-high heat.
Add oil, onion and garlic.
Cook and stir ingredients until onions begin to brown.
Add spices to the pan.
Cook and stir spices for half a minute.
Add tomato puree and molé sauce to the pan.
Bring liquid to a boil and turn down to a simmer.
Let ingredients simmer for about five minutes.
Sauce will thicken and reduce.
Add corn and black beans.
Simmer ingredients for another minute.
Stir in almonds, olives and dates.
Remove pan from the stove.
Add grains, green onion and cilantro.
Mix ingredients together and serve.
New Taste Thinking:
This picadillo makes a great side dish for pork, meat or chicken. It also is a great stuffing for things like tacos, omelets, and lettuce wraps.
Picadillo is also the main ingredient in the
recipe as well as the
4 grain enchilada casserole
©2008-2016 David Schy. All rights reserved. This material may not be published, broadcast, rewritten or redistributed without permission.