Stuffed Chiles with Forbidden Rice Pilaf in Nogada

Name: Stuffed Chiles with Forbidden Rice Pilaf in Nogada
Cuisine: Mexico
Ingredients: 1 cup (180 g) forbidden black rice; ½ cup (120 ml) dry white wine; 4 cups (960 ml) vegetable stock, warm; Grated zest and juice of 1 lemon; 6 poblano chiles; 2 tablespoons butter; 2 tablespoons olive oil; 2 tablespoons olive oil; 1 yellow onion, cut into small dice; 1 yellow onion, cut into small dice; 2 cups (130 g) stemmed and roughly chopped dinosaur (Tuscan) kale; 2 cups (130 g) stemmed and roughly chopped dinosaur (Tuscan) kale; 1 red bell pepper, finely diced; 2 cloves garlic, minced; 1 zucchini, diced; 1 cup (145 g) fresh corn kernels; 2 teaspoons kosher salt; 2 teaspoons kosher salt; 1 teaspoon sweet smoked paprika; 1 cup (130 g) finely diced queso añejo; 1 cup (3 to 4 ounces/85 to 115 g) walnut pieces, blanched and inner skins removed; ½ cup (50 g) crumbled queso fresco; ¼ cup (60 ml) crema Mexicana; ¼ teaspoon ground cinnamon; ⅛ teaspoon freshly grated nutmeg; Fresh pomegranate arils and small parsle leaves, for garnish; Fresh pomegranate arils and small parsle leaves, for garnish

Preparation info

Makes
6
Servings

Difficulty
Easy

Appears in

Convivir

By Rogelio Garcia

Published 2024

About

The most popular recipe for stuffed chiles in Mexico is chiles en nogada (walnut sauce), often called a “Mexican flag on a plate” because of its colors. This dish is so popular that there is even a Festival Internacional del Chile en Nogada in September as part of the Independence Day celebrations. Traditionally stuffed with a meat picadillo, I’ve opted for a vegetarian version with a nutrient-rich mix of forbidden rice (black rice) and vegetables.

Ingredients

Americas
Mexico
Main course
Vegetarian
Gluten-free
September

Ingredients

Method