Entrées

White Cheddar and Brussels Sprout Quinotto

Three different kinds of grains add to the appeal of this satisfying side dish or plant-based main course.
  • 1:05 TIME
  • 2 Portions

Preparation

Ingredients

Brussels sprouts1 cup
Olive oil, as needed1/2 fl oz
Garlic powder, to taste1/2 tsp
Thyme, fresh, minced1/2 tsp
Barley, pearled, cooked in low-sodium chicken stock1/3 cup
Quinoa, cooked in low-sodium chicken stock

1/3 cup

Brown rice, cooked in low-sodium chicken stock

1/3 cup

Onions, caramelized

1/4 cup

Chef-mate White Cheddar Cheese Sauce1/3 cup

 

Method

  1. Preheat oven to 400°F. Toss Brussels sprouts with olive oil, garlic powder, and thyme, and spread on a parchment-lined sheet pan. Roast for 8–10 minutes or until soft and browned.
  2. In a saucepan over medium heat, add Brussels sprouts, barley, quinoa, rice, onions, and White Cheddar Cheese Sauce. Cook, stirring constantly, until all ingredients are heated through.