Chile En Nogada Bowl With Vegetarian Picadillo And Walnut Crema Recipe

About this recipe

A vegetarian twist on the classic Chile En Nogada, featuring a flavorful picadillo made with plant-based protein, golden raisins, and almonds, served over brown rice and topped with a creamy walnut sauce and pomegranate seeds.

Ingredients

• 250 ml Minute Maid Pulpy Orange Pet
• 100 g Garlic - Single Clove
• 1 Kg Kissan Tomato Paste
• 80 g Knorr Vegetables Stock Cubes
• 500 g Nutraj Chilean Walnuts /Akhrot Inshell
• 150 g Spring Onion (Kandychi Path)
• 250 g Organically Grown Green Capsicum
• 200 g Fortune Soya Chunks
• 125 g Red Bell Pepper
• 200 g Livyor Raw Sunflower Seeds
• 1 ltr Oreal Canola Oil (From The House Of Pansari)
• 45 g On1Y Cinnamon Powder
• 1 kg Whole Farm Grocery Sugar (Packet)
• 750 ml Catch Clear Lemon N Lime Flavoured Water
• 1 kg Simply Staples Mineral Rich Sea Salt
• 250 G Raisins Gold

Instructions

1. 1. To prepare the picadillo, soak 1/2 cup golden raisins in 1 cup orange juice in a small bowl and set aside.
2. 2. Heat 2 tablespoons canola oil in a large sauté pan over medium-low heat for about 1 minute. Add 1 diced spring onion and 1 diced green capsicum. Sprinkle with 1 teaspoon sea salt and sauté, stirring often, for about 20 minutes until the onion is very soft, adding a splash of water occasionally to prevent sticking or browning.
3. 3. Add 1 minced garlic clove and sauté for 1 to 2 minutes until fragrant. Stir in 1 tablespoon tomato paste and cook for 1 minute to caramelize. Add 1 cup cooked soya chunks and sprinkle with 1 teaspoon ground cinnamon and 1 teaspoon sea salt. Cook for about 2 minutes, breaking up the mixture with a spatula, until heated through.
4. 4. Add 1 cup diced red bell pepper and cook for a few minutes to reduce slightly. Pour in 5 cups vegetable stock to barely cover the mixture. Bring to a simmer, reduce heat to low, and cook for 1 hour, adding more stock as needed to prevent drying out. Stir in the soaked raisins with orange juice and cook for 5 minutes. Turn off the heat and mix in 1/4 cup sunflower seeds. Taste and adjust seasoning as desired.
5. 5. To prepare the cream, soak 1 cup walnuts in hot water for 10 minutes, then drain. Rub the walnuts between your hands to remove loose skins. Transfer to a blender with 1 tablespoon sugar, 1/2 teaspoon sea salt, and 1/2 cup water. Blend until smooth and creamy.
6. 6. Heat a cast iron skillet over high heat. Place 1 green capsicum in the pan and cook until charred on all sides, about 10 minutes. Remove from heat, let cool, and dice the capsicum.
7. 7. Combine 1 cup long-grain brown rice, 1 teaspoon sea salt, the diced green capsicum, and 2 cups water in a large straight-sided sauté pan. Bring to a boil over high heat, reduce to low, cover, and simmer for 20 to 30 minutes until the liquid is absorbed and the rice is tender. Turn off the heat and let rest, covered, for 10 minutes. Fluff with a fork.
8. 8. To serve, spoon the rice into four wide bowls or plates. Top each serving with 1/2 cup of the picadillo. Drizzle the cream over the top and serve.