Golden Jewel Blend
extra-virgin olive oil
cremini (baby portobello mushrooms) sliced
diced Roma tomato
heavy whipping cream
chèvre, at room temperature
Cook Golden Jewel Blend according to package directions. Lay the cooked grain out in a thin layer on a sheet pan. Reserve chilled in the walk-in or cooler. (Prior to service, remove the sheet pan from the cooler and bring grain to room temperature.)
In a pan, heat the olive oil. Sauté the cremini for 1 to 2 minutes. Add the asparagus and shallot. Sauté for 1 to 2 minutes while stirring. Add the tomato and heat for 1 minute while stirring. Remove the pan from heat and stir in the pesto.
In a large bowl, combine the cremini mixture and cream with the Golden Jewel Blend. Mix well. Transfer the mixture to a casserole dish. Place pieces of the chèvre evenly over the top, covering as much of the surface as possible.
Place the casserole under a broiler until the cheese is lightly browned. Serve.