Tasty Tuesday: Buckwheat And Brussels Sprout Salad

I LOVE brussels sprouts.  I know for some it may be a weird veggie you never wanted to eat but we do like it in our house.

Brussels sprouts are really nutritious veggies with complex flavors and a subtle, crunchy texture. They also have some antifungal properties, so they might even help to keep your gut flora in balance.  Thank you to Candida Diet for this recipe.

I like this because it can be served two different ways. Warm side dish or eat it alone as a salad tossed with a bit of extra virgin olive oil.

Prep time: 10 minutes     Cook time: 30 minutes     Total time: 40 minutes     

Yield: Serves 4

INGREDIENTS

2 cups water
1 cup whole buckwheat groats
Pinch of salt
2 Tbsp. oil, such as extra virgin olive or coconut
¼ cup shallots, thinly sliced
¼ cup celery, thinly sliced
1 clove garlic, minced
8 Brussels sprouts, cut in half lengthwise
1 Tbsp. fresh thyme leaves (or 1 teaspoon dried thyme)
1 cup vegetable broth or water
Salt and pepper to taste
2 to 3 leaves Swiss chard, cut across into ribbons
Fresh herbs, such as thyme or parsley, minced
Crushed, toasted nuts, such as hazelnuts, pecans or walnuts

DIRECTIONS

  • In a medium saucepan, bring water and salt to a boil. Add whole buckwheat groats, cover and simmer for 15 to 20 minutes. Remove from heat, let rest for 5 minutes, fluff with a fork.
  • While buckwheat groats are simmering, heat oil in a large skillet over medium heat. Add shallots, celery, garlic, Brussels sprouts and saute until vegetables begin to soften and brown (about 5 minutes). Next, add fresh or dried thyme leaves, broth or water, salt and pepper to taste and simmer covered over medium low heat for about 10 minutes. Then add the Swiss chard, stirring to wilt for about 1 to 2 minutes.
  • Lastly, add cooked buckwheat groats to the skillet, and stir to combine.

To serve, you can garnish with fresh minced herbs and crushed, toasted nuts. For a salad, cool it to room temperature and toss with 2 to 3 tablespoons of extra virgin olive oil and 1 tablespoon of lemon juice (I leave out the lemon juice).

If you decide to have this as a salad, take it with you in one of Thirty One’s thermals.  Great for the beach or when eating light during the warmer (yes is it coming) weather.

Try Thirty One’s NEW Cool Cinch Thermal.  You love our Cinch Sacs and now it is a thermal.  The best of both worlds in one bag!  

The Cool Cinch Thermal makes packing meals or snacks wherever you go easy and fun. Its spacious thermal compartment keeps food and drinks cool and fresh. This style comes wipeable and machine washable, making it easy to clean! Dimensions: Approx. 18.5”H x 14.5”L

Have a recipe you want to share with us?  I would love to spotlight your favorite recipe in our Tasty Tuesday column.

Have  a ThirtyOne-derful day!

 

 

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