Recipes

Roasted Butternut Squash, Brussels Sprouts and Wild Mushrooms Ancient Grains with Apple Cider Broth

YIELD: 8 (8 oz.) servings

1 lb. rye berries, cooked and cooled
1 lb. freekeh (lightly roasted green wheat, can substitute kamut or wheat berries)
5 cups quinoa, tri color, cooked and cooled
3 oz. amaranth, cooked and cooled
3 oz. teff, cooked and cooled
¼ cup olive oil, blended
8 oz. wild

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