Page 173 - untitled

PREPARATION
1. To make the broth, preheat oven to 400°F. Trim about 1⁄4 inch off the top of each head of garlic to expose the cloves. Sprinkle the tops with salt and drizzle with olive oil. Wrap the garlic tightly in the foil and place on a baking sheet.
2. Roast until the cloves are brown and completely soft, about 1 hour. Remove the garlic from the foil. When cool enough to handle, squeeze the garlic gently to remove the cloves. Transfer the cloves to a small food processor and process until smooth, adding addition- al olive oil as needed. Set aside.
3. In a 2- to 3-quart saucepan, warm the broth over me- dium heat until simmering. Add 1 tablespoon of the roasted garlic purée, re- serving the remainder for another use. Stir in the apple cider, maple syrup, ginger and pumpkin pie spice until well blended. Simmer 10 to 15 minutes. Cover and keep warm.
4. To make the fall vegetables with ancient grains, heat the oil in a large sauté pan over high heat. Add the mush- rooms and cook, stirring frequently, until browned, about 8 minutes. Add the kale, onion, cranberries, Brussels sprouts and 1⁄3 cup of the garlic-cider broth. Cook, stirring occasionally, until kale is wilted, about 5 minutes.
5. Add the rye berries, freekah, quinoa, amaranth, teff, car- rots, butternut squash and half of the green onion and herbs. Pour in 1 cup of the broth, reduce heat to medi- um-high and simmer until the dish is hot and moist- ened, adding more broth as needed. Do not stir.
6. To serve, divide the mixture evenly among 4 plates. Gar- nish with the sautéed ap- ples, fried leeks and a drizzle of truffled balsamic vinegar. Sprinkle the toasted hemp seeds and chia seeds on top, along with the remain- ing herbs and green onion. Reserve remaining broth for another use.
UMASSDINING.COM – 157