Chef's Quick Tip: Autumn roasted vegetable grain bowl

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This week, Chef is Mary Kravec from Hunt Hill Farm in New Milford shows Tina Redwine how to make an autumn roasted vegetable grain bowl.  

Autumn roasted vegetable grain bowl

Serves 4

2 C peeled cubed butternut squash, roasted

2 C fresh cauliflower florets, roasted

1 C sliced red onions, roasted

A large handful of fresh spinach leaves

4 C cooked barley, wheatberries/faro, couscous, lentils – use one or a mix

1 14-0z can chick peas, drained, and rinsed or other canned bean of choice

Optional nuts: toasted pecans, pistachios, walnuts, pumpkin seeds

Optional cheese: crumbled feta or goat

Fruit of choice: diced apples, pears, or dried fruit such as cranberries, cherries, apricots, figs

¼ C chopped fresh herbs: Italian parsley, chives, basil, rosemary, sage

Salt and pepper to taste

Olive oil and fresh squeezed lemon or orange juice to moisten.

Directions 

To oven roast the vegetables, toss with a little olive oil and salt and pepper. Place on a parchment-lined sheet pan and roast in a preheated 400 degree oven about 25 minutes or until they start to brown and are cooked through.

While still hot, toss in the fresh spinach to wilt and chick peas. Toss with the grains and herbs. Toss with olive oil and a few squeezes of citrus juice and taste for salt and pepper.

Garnish with cheese, nuts and fruit if using.

Serve warmed through or at room temperature

Hunt Hill Farm

44 Upland Rd
New Milford, Connecticut
(860) 355-0300
info@hunthillfarm.org

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