INGREDIENTS
- 2 lbs. Kansas Medley™
- 10 c. water
- 1 lb. tomatillos, quartered
- 1 c. onion, roughly chopped
- 1/2 c. jalapeño peppers, seeded and chopped
- 1 c. cilantro, chopped
- 1/4 c. lime juice
- 1 t. ground cumin
- 1 T. kosher salt
- 4 t. honey
- 1 c. olive oil
- 4 c. corn kernels, roasted
- 4 c. radishes, quartered
- 4 c. red cabbage, shredded
- 4 c. red bell pepper, seeded and diced
- 2 c. pumpkin seeds, roasted
Directions
- Bring water to a boil.
- Add InHarvest Kansas Medley, reduce heat and simmer for 35 minutes. Lay out on a sheet pan to cool.
- Place tomatillos and onions in a shallow roasting pan or sheet pan and broil until vegetables start to blacken. Cool.
- Using an immersion blender, puree the tomatillos, onions, jalapeños, cilantro, lime juice, cumin, salt and honey until smooth.
- Combine cooled rice, corn, radishes, cabbage, bell pepper and pumpkin seeds with the charred tomatillo dressing and mix well.
Recipe Yield: 32 cups
Nutrition Facts
Per serving: 218 cal., 5 g pro., 32 g carb., 3 g fiber, 8 g fat (1 g sat. fat), 0 mg chol., 395 mg sod., 4 g sugar
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