Thanksgiving Platter

By: The Jaroudi Family

Serves 4

Ingredients:

2 cups cooked whole grain (rice, quinoa, farro, bulgur wheat, oat groats)

2 cups cooked lentils (brown, green, black)

1 small onion chopped

1 ½ cups shredded Brussels sprouts

½ cup celery chopped (or broccoli, Bok choy, shredded carrots)

1 large apple or pear, chopped

¼ cup chopped dried fruit (raisins, cherries, apricots)

1 tbsp vegetable broth

1 tsp white miso paste

1 tbsp ‘Herbes de Provence’ seasoning blend

For Garnishing:

1 tsp dried parsley

¼ cup pomegranate seeds (optional)

Directions:

In a large skillet sauté chopped red onion with vegetable broth until translucent. Add all remaining ingredients and cook until the desired texture/apple softness is reached.

You can serve this cold, room temperature, or warm.

Place on a large platter with dried parsley and pomegranate seeds sprinkled over top.

Notes:

This recipe can be used to fill butternut or acorn squash or even to add cooked chopped squash to the platter!

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Thanksgiving Platter