Harvest Grain Bowl By Chef Matthew Thompson
After tasting the beautifully-marbled Heritage Farm Cheshire Pork with a velvety texture, Chef Matthew, PCIII, CEC, CCA, was eager to use this ingredient in a new signature dish. Local to Goldsboro, NC, these heritage breed hogs are humanely-raised and hand-fed special diets in a practice going back forty years to create pork, the way it should be! Embracing the selection of seasonal vegetables from the garden, this dish is full of warm spices and roasted vegetables. Freshly harvested from the garden, variegated heirloom carrots, brussels sprouts, butternut squash and yellow split peas round out the dish.
- ½ Cup Brown Rice
- ½ cup Toasted Barley
- ½ cup Quinoa
- 6 ounces Roasted Pork Loin (Sliced)
- 4ozw Fresh Kale with Stems Removed (Chiffonade)
- 2 ½ oz Roasted Butternut Squash
- 2 ½ oz Roasted Heirloom Carrot
- 2 oz Roasted Brussel Sprouts
- 2 oz Mixed Roasted Baby Potatoes
- 4 tbl Olive Oil
- 1 tbl Cider Vinegar
- ½ tsp Kosher Salt
- 1 tsp Freshly Cracked Black Pepper
- ½ oz scallion trimmed
1. Prepare the brown rice, barley and quinoa using homemade vegetable stock.
2. Season and roast the pork loin until it reaches an internal temperature of 145 degrees Fahrenheit. Allow to rest then slice into batonnets.
3. Thoroughly wash and chiffonade the kale. Place into a bowl and lightly season with olive oil, cider vinegar and a pinch of salt. Set aside.
4. Toss the butternut, carrots, brussels and potatoes with olive oil, salt and pepper. Roast in the over at 450 degrees Fahrenheit for 10-15 minutes or until lightly charred and fork-tender.
5. Combine Brown Rice, Toasted Barley and Quinoa. Toss to mix.
6. Place the vegetables and pork into dish and top with scallion.
Amount per serving
Total Fat: 24.5g (31% dv)
Saturated Fat: 5g (25% dv)
Cholesterol: 31mg (10% dv)
Sodium: 325mg (14% dv)
Total Carbohydrate: 74.8g (27% dv)
Dietary Fiber: 10.4g (37% dv)
Total Sugars: 2.3g
Vitamin D: 0mcg (0% dv)
Calcium: 157mg (12% dv)
Iron: 5mg (26% dv)
Potassium: 336mg (7% dv)
The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.