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Wrap in plastic and refrigerate until chilled, about 1 hour.. Preheat the oven to 350° and line 2 large rimmed baking sheets with parchment paper.

Add the mustard greens and sesame oil, season with salt and cook until the greens are wilted and just tender, 4 minutes.Add the greens to the platter.

Wipe out the skillet.Heat the remaining 1 tablespoon of vegetable oil in the skillet.Add the zucchini and cook over high heat until softened, 3 minutes.

and cook until the zucchini is glazed, 1 minute; scrape onto the platter.Mound the rice in bowls and arrange the cooked vegetables in separate piles.

Using a slotted spoon, add the pickled cucumbers to the bowls.

Garnish with the scallions and a dollop of.Her morisqueta is layered into one pot, served family-style, which helps the rice further absorb the salsa..

When serving, hold back on garnishing the entire dish with cabbage and sour cream.We recommend garnishing per plate so that your leftovers can be easily reheated.. Of course, a pile of warm tortillas go really well with morisqueta.

As do tostadas, because after all, you're in the land of corn.. Get the Recipe: Morisqueta con Costillas de Res en Salsa Roja(Keep screen awake)., cut into thin slices.