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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 mushrooms, including Chicken of the Woods, oyster and Portobello
2 lbs. kale, cleaned, torn into large pieces
4 oz. (1/2) sweet white onion, cut into rings, ½” thick grilled
3 oz. fresh cranberries
1 cup Brussels sprouts, quartered and blanched
as needed  Roasted Garlic and Spiced Cider Broth
16 baby carrots, peeled and blanched
2 Tbsps. scallions, chopped
8 oz. butternut squash, peeled, cut into 1” roll cuts and roasted
1 Tbsp. fresh herbs: sage, thyme, rosemary, washed, coarse-chopped

4 oz. Granny Smith apples, Parisienne cut, sautéed and reserved
3 oz. leeks, julienned very thin and fried until crisp
3 Tbps. truffled balsamic syrup
1 Tbsp. toasted hemp seeds
1 Tbsp. toasted chia seeds

1. Prepare the Roasted Garlic and Spiced Cider Broth; reserve.
2. Precook all the grains, adding low-sodium vegetable or chicken stock to the cooking liquid.
3. To finish: Heat a sauté pan or rondeau to high heat, adding mushrooms to sear, tossing frequently until browned. Add kale, grilled onions, cranberries and Brussels sprouts, toss thoroughly, adding 2-4 oz. of cider stock to help the vegetables sweat. When wilted, add in grains, carrots, scallions, squash and half the herbs.
4. Add in 8 oz. of hot cider stock to the grains and vegetables; reheat over medium-high heat, adding more stock as needed until dish is completely hot and moist with stock. Do not over stir as it may cause the squash to break up.
5. For an upscale presentation, place 8-10 oz. of the finished recipe in the center of a dinner plate and garnish with the sautéed apples, crispy leeks and some truffled balsamic syrup. Sprinkle toasted hemp seeds and chia seeds on along with the remaining herbs and scallions.

Photo and recipe: Nestle Professional/Alan Archer, CEC

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