White Cheddar and Brussels Sprout Quinotto
Ingredients
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Brussels sprouts -- 1 cup
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Olive oil, as needed -- 1/2 oz
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Garlic powder, to taste -- 1/2 tsp
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Thyme, fresh, minced -- 1/2 tsp
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Barley, pearled, cooked in low-sodium chicken stock -- 1/3 cup
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Quinoa, cooked in low-sodium chicken stock -- 1/3 cup
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Brown rice, cooked in low-sodium chicken stock -- 1/3 cup
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Onions, caramelized -- 1/4 cup
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Chef-mate White Cheddar Cheese Sauce -- 1/3 cup
Preparation
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1Preheat oven to 400°F. Toss Brussels sprouts with olive oil, garlic, and thyme, and spread on a parchment-lined sheet tray. Roast for 8-10 minutes or until soft and browned.
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2In a saucepan over medium heat add Brussels sprouts, barley, quinoa, rice, onions, and Chef-mate White Cheddar Cheese Sauce. Cook, stirring constantly, until all elements are heated through.
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3Plate and garnish with garlic chips and parsley.
Components