| 1 | c | Cooked brown rice |
| 1 | c | Cooked wild rice |
| 1 | c | Cooked toasted barley |
| 1 | c | Cooked spelt* |
| 2 | c | Organic butternut squash puree |
| 1 | ts | Truffle vinegar (she used truffle oil but said you could substitute truffle vinegar) |
| 1 | ts | Sherry vinegar |
| 1/2 | c | Shredded Fontina or some other LF cheese (optional) |
| 1 | | Leek; diced |
| 1 | sm | Carrot; diced |
| 1 | | Stalk celery; diced |
| 4 | c | Wild mushrooms; sliced (Chanterelles; Shiitakes, Tree Oysters) |
| 1 | ts | Garlic; chopped |
| 1/2 | c | Dry white wine |
| | Water or vegetable stock |
| 1 | c | Frozen petit green peas; thawed |
| 1 | c | Tomato; diced |
| 1/2 | c | Chives; chopped |
| 1/2 | c | Parsley; chopped |
| 1 | ts | Fresh sage; chopped (or more) |
| 1 | ts | Fresh thyme; chopped (or more) |
| | Salt and black pepper to taste |
| | Toasted pumpkin seeds to garnish |
