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

Register to view the full article

Please register to access this content.

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.