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Chef's Quick Tip: Autumn roasted vegetable grain bowl

<p>This week,&nbsp;Chef is Mary Kravec from <span style="color:black"><span style="font-family:calibri,sans-serif"><span style="font-size:11.0pt">Hunt Hill Farm</span></span></span> in New Milford shows Tina Redwine how to make an autumn roasted vegetable grain bowl.&nbsp;&nbsp;</p>

News 12 Staff

Oct 31, 2018, 2:19 PM

Updated 2,061 days ago

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


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