Harvest Grain Bowl

Prepare ancient grain blend: In large saucepan or stockpot over high heat, bring stock to a low boil. Add farro, quinoa and black barley; reduce heat to medium and cover with lid. Cook 25 minutes or until grains are al dente. Keep warm

Prepare braised beets:  Preheat oven to 350 F. In baking pan, combine vinegar, water, beets, pepper and thyme; cover with parchment. Bake for 1 hour or until fork tender. Remove from oven and cool in vinegar. Peel, cut into small dice and chill. 

Prepare roasted mushrooms: Preheat convection oven to 350 F. Toss mushrooms, oil, salt and pepper in large container. Arrange mushrooms on lightly sprayed baking sheets. Spread out evenly and cook for 22 to 25 minutes with high fan.

Prepare roasted red pepper broth: In large saucepan, heat oil. Sweat onions and garlic in hot oil for 8 minutes. Add roasted red peppers, vegetable stock and salt. Bring to a simmer and cook for 15 minutes. Remove from heat; puree in a blender. Keep warm.

Prepare pumpkin seed pesto: In blender, puree toasted pumpkin seeds, water and oil until they start to form a paste. Add garlic, basil and Parmesan; puree to a semi-smooth consistency.

To serve, scoop 6 ounces warm ancient grain blend into bowl. Add 1/4 cup braised beets, 1/4 cup finely chopped kale and 1/4 cup roasted mushrooms. Top with 8-ounce ladle of hot roasted red pepper broth at time of service. Garnish with 1 tbsp. pesto. Serve immediately.