White Cheddar and Brussels Sprout Quinotto

Name: White Cheddar and Brussels Sprout Quinotto
Total time: 65 s
Yield: 2
Ingredients: 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 time
65 min
Difficulty Easy
Number of servings
2

Ingredients

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

See Related Products

Chef-mate White Cheddar Cheese Sauce, 6 lb 10 oz (Pack of 6)