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White Cheddar and Brussels Sprout Quinotto

  • 65 min
  • Easy
  • 2
  • Brussels sprouts -- 1 cup
  • Olive oil, as needed -- 1/2 oz
  • Garlic powder, to taste -- 1/2 tsp
  • Thyme, fresh, minced -- 1/2 tsp
  • Barley, pearled, cooked in low-sodium chicken stock -- 1/3 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 Sauce -- 1/3 cup
Preparation
1
Preheat oven to 400°F. Toss Brussels sprouts with olive oil, garlic, and thyme, and spread on a parchment-lined sheet tray. 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 Chef-mate White Cheddar Cheese Sauce. Cook, stirring constantly, until all elements are heated through.
3
Plate and garnish with garlic chips and parsley.
Components