roasted veggies over mixed nuts and grains
Roasted vegies:
1 thinly sliced acorn squash (peel and seeds removed)
1/2 med white onion, thinly sliced
3 small portabellas, ~1 cm slices
handful of baby carrots, sliced in half lengthwise
4 med/lg garlic cloves cut into chunks
1 med/sm russet potato, quartered and thinly sliced
tossed with olive oil, rosemary, thyme, sage, fennel seed, caraway seed
Baked at 400 F for 40 minutes, turning veggies half way through
Served on bed of grains:
Brought 3 c. water to boil with Better than Bullion vegetable stock and some crushed red pepper. Added 1/2 c. long grain rice mixed with 1/8 c steel cut oats and 1/8 c. red lentils, covered and turned heat to low. 5 minutes (or so) after start of rice, added coarsely chopped almonds, walnuts and raw peanuts (~1/8 c each type). 10 minutes after start of rice, mixed in 3/8 c. quick cooking barley. Cooked an additional 10 minutes and removed cover. Stirred in ~1/8 c. toasted pine nuts and ~1-2 tbsp toasted sesame seeds. When water was all absorbed, removed from heat.
This was really flavorful and exceptionally tasty. The variety of textures was good, as well.