Entrées

White Cheddar and Brussels Sprout Quinotto

  • 1:05 TIME
  • 2 portions
  • 177 calories

Preparation

Ingredients

Brussel sprouts, (1 cup) 5 oz
Olive oil, as needed 0.5 fl.oz
Garlic powder, to taste 10 g
Thyme, fresh, minced 0.5 tsp
Barley, pearled, cooked, cooked in low-sodium chicken stock (1/3 cup) 1.75 oz
Quinoa, cooked, cooked in low-sodium chicken stock (1/3 cup) 1.75 oz
Brown rice, cooked, cooked in low-sodium chicken stock (1/3 cup) 1.75 oz
Onions, raw, caramelized (1/4 cup) 1.75 oz
Chef-mate ¡Que Bueno! White Cheddar Cheese Sauce 6x106 ounce, (1/3 cup) 3 oz

Method

  1. Preheat oven to 400°F. Toss Brussels sprouts with olive oil, salt, pepper, garlic, and thyme, and spread on a parchment-lined sheet tray. Roast for 8-10 minutes or until soft and browned. Hold cold for service.
  2. Combine the barley, quinoa and brown rice.
  3. To serve, split the quinotto into two servings, and in a small saucepan over medium heat, add half the Brussels sprouts, barley, quinoa, rice, onions, and Chef-mate White CheddarCheese Sauce. Cook, stirring constantly, until all elements are heated through.
  4. Garnish with garlic chips and parsley.

Nutritional Information

Average nutritional values per portion

Unit Per Serving
Energy 177 kcal
Protein 7 g
Fats, total 6 g
Carbohydrate, total 29 g
Sugars, total 3 g
Fats, saturated 2 g
Fiber, total dietary 5 g
Sodium 341 mg
Calcium 86 mg
Cholesterol 6 mg
Iron 2 mg
Vitamin C 62 mg
Vitamin D 0 IU