Chris DiMinno is Executive Chef of Trifecta Tavern in Portland’s Southeast Buckman neighborhood, where he creates inventive, modern fare. Chef Chris has been a supporter of Jacobsen Salt Co. for years and jumped at the chance to create a holiday side dish using our Cherrywood Smoked Salt. He says the beauty of this dish is that you can use any grains you enjoy– farro, bulgur, teff, etc., are all good options. The more diversity the better! Use this dish as a healthy-ish alternative to stuffing and learn more about Chris and Trifecta at trifectapdx.com.
- 4 tablespoons butter
- 4 cups cooked white quinoa
- 4 cups cooked red quinoa
- 4 cups cooked freekeh
- 2 cups roasted corn kernels, cut off the cob
- 2 cups canned chestnuts, chopped
- 8 ounces sliced bacon, cooked and crumbled
- 1 cup sliced scallions
- 2 large yellow onions, minced
- 6 cloves garlic, minced
- 2 cups chicken stock or broth
- 2 cups grated grana padano cheese
- 2 cups mixed herbs, picked and washed, such as Italian parsley, tarragon, dill and chives (optional)
- 3 teaspoons Jacobsen Salt Co. Infused Cherrywood Smoked Salt
- Pepper to taste
In a medium sized pot, melt 4 tablespoons of butter. Add the onion and garlic, cook until translucent. Add the bacon, chestnuts and corn, heat through. Add the grains, quinoa, and chicken stock. Mix constantly with a wooden spoon until mixture is hot. Add the scallions, herbs, half the cheese, and Infused Cherrywood Smoked Salt. Pour mixture into a buttered baking dish and sprinkle with the remaining grana.
Bake at 350 degrees for 20 minutes or until golden brown. Serve warm.