Brussels Sprouts & Greenwheat Freekeh™ Hash

Brussels Sprouts & Greenwheat Freekeh™ Hash

InHarvest Products Used

Ingredients:

Yield: 12 cups

  • 2 c. water
  • 8 oz. InHarvest Greenwheat Freekeh™
  • 3 c. butternut squash, peeled, seeded, medium dice
  • Olive oil, as needed
  • Salt, to taste
  • 2 c. cleaned Brussels sprouts halves
  • ½ lb. bacon, small dice
  • 1 c. medium-dice Vidalia onion
  • 2 T. minced garlic
  • 1 pt. cremini mushrooms, quartered
  • 1 c. seeded medium-dice red bell pepper
  • ¼ c. white Merlot
  • 1 T. chiffonade of fresh sage
     

Directions:

  1. Bring lightly salted water to a boil. Add InHarvest Greenwheat Freekeh™. Cover and simmer for 20 minutes.
  2. Lay freekeh wheat out on a sheet pan. Chill immediately.
  3. In a large bowl, toss butternut squash with olive oil to coat. Season with salt. Lay squash out on a sheet tray in one layer and roast at 350°F until just fork tender, about 15 minutes.
  4. In a large bowl, toss Brussels sprouts halves with olive oil to coast. Season with salt. Lay Brussels sprouts out on a sheet tray in one layer and roast at 350°F until just fork tender, about 20 minutes.
  5. While squash and Brussels sprouts are roasting, render the bacon in a large skillet or cast-iron pan until crispy, 15 to 20 minutes.
  6. Add onion and garlic to the pan; cook until translucent, about 4 minutes
  7. Add mushrooms; sauté for 3 to 4 minutes.
  8. Add wine; let reduce for about 3 minutes.
  9. Add bell pepper, squash, Brussels sprouts and sage to the pan; combine all ingredients. Adjust seasoning as needed.
  10. Serve each portion with a sunny-side-up egg.