White Cheddar and Brussels Sprout Quinotto
Indulge in the creamy and comforting flavors of White Cheddar and Brussels Sprout Quinotto, a delightful twist on the classic risotto. This dish combines the nutty and wholesome goodness of quinoa with the rich and tangy flavors of white cheddar cheese and roasted Brussels sprouts, creating a satisfying and flavorful meal. To serve, spoon the White Cheddar and Brussels Sprout Quinotto into bowls, garnishing with a sprinkle of fresh thyme leaves and a crack of black pepper. The fragrant herbs and spices add a final touch of aroma and visual appeal to the dish. This White Cheddar and Brussels Sprout Quinotto can be enjoyed as a satisfying vegetarian main course or as a flavorful side dish. Its creamy and cheesy nature makes it a comforting and delicious option for any occasion. So, gather your ingredients, embrace the creamy and tangy flavors, and get ready to savor the delightful White Cheddar and Brussels Sprout Quinotto. With every bite, you'll experience the perfect balance of nuttiness, creaminess, and roasted goodness.
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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
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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.
