If Brussels sprouts aren’t your thing, you can easily replace them with broccoli in this recipe. Buckwheat is not the same as, or even related to, normal wheat. It is actually the seed of the plant so not technically a grain or cereal either. It makes a delicious nutrient-dense alternative to rice or quinoa.
- 1 cup buckwheat
- 2 cups stock
- 6-8 Brussels sprouts, halved lengthwise
- Kernels of 1 pomegranate
- ¼ cup chopped walnuts
- 1 tbsp dried cranberries
- ¼ cup fresh parsley
- Juice of 1 lemon
- 2-3 tbsp extra virgin olive oil (or nut/seed oil of your preference)
- Salt and pepper if needed
- Rinse the buckwheat in water. Then add to stock in a saucepan. Bring to the boil, cover and reduce the heat. Simmer for 25-30 minutes. Strain.
- To braise the Brussels sprouts, melt the butter over medium heat in a skillet. Add sprouts, cut side down, cover and cook without stirring on medium-low heat for 10-15 minutes or until tender when pierced with a knife. The cut side should get nice and brown.
- Mix the buckwheat with the rest of the ingredients in a large bowl then divide onto plates topped with the sprouts.