I’m not the kind of cook or food blogger that plan meals. I wish I was. Or maybe not. I like being an improvisor. Even when I cook holidays meals I decide what to cook according to what I have and bought on the same day or even a few hours before the meal. This is my way to live on the edge.
Plus I was so busy lately with creating the paperback version of my 25 Salad Ballads Cookbook, that I din’t have time to develop recipes for Hanukkah, Christmas, or Kwanzaa. The only dish I can share with you now is this humble earthy bowl. It wouldn’t be the best lunch you ever had, but it would nourish and satisfy you, and your gut. Except a good bowl movement after this one.
A crucial note about this recipe: Please be present while making this dish. Not in a spiritual way, literally. Stay in the kitchen, preferably not on Instagram or another distractive platform. You don’t want to overcook the buckwheat or Brussels sprouts. You want them to still have a bite. Their texture is what makes this dish delicious.
If you’re making it for picky eaters who don’t love buckwheat, make it with quinoa, brown rice, or another grain. My eldest finally developed a taste for it.
Some irrelevant fact about buckwheat. According to Claude.ai, the name “buckwheat” comes from the Dutch word boecweit and similar Germanic words – “beech wheat” in English – because its triangular seeds resemble the seeds of the beech tree. The “wheat” part was added because it was used like wheat, even though they’re not related at all.
Another interesting facts about buckwheat:
- Beekeepers love the Buckwheat flowers because they produce a dark, robust honey with a distinctive flavor.
- The plants are also excellent at suppressing weeds and can improve soil health, making them popular in sustainable farming.
If I don’t post anything else before the holidays, I wish you all a happy holiday. Love, s
Buckwheat with Leeks and Brussels Sprouts (Serves 2)
Ingredients
- 1 cup buckwheat groats
- 2 tablespoons olive oil
- 1 leek - white part only, thinly sliced
- 8 Brussels sprouts - stems removed and sliced
- Salt and pepper
- Handful raw walnuts or any nut - chopped
- Sumac
Instructions
- Rinse the buckwheat groats and put them in a small saucepan. Cover with water, put on high heat and bring to a boil. Boil for 1 minute then lower the heat to simmer and cook until they are tender but still with a bite, about 10-15 minutes.
- Meanwhile, warm the oil in a medium skillet over medium heat. Add the leek, season with salt and pepper and sauté for 10 minutes or until soft. Add a few tablespoons of water to help it steam.
- Add the Brussels sprouts and extra salt, and cook for 5 minutes. The Brussels sprouts should be cooked but still hard.
- Combine the cooked buckwheat with the leek and Brussels sprouts. Add the walnuts and toss. Serve in deep plates. Garnish generously with sumac and serve.
Notes
Ingredients
- 1 cup buckwheat groats - rinsed with cold water
- 2 tablespoons olive oil
- 1 leek - white part only, thinly sliced, rinsed and drained
- 8 Brussels sprouts - stems removed and sliced
- Salt
- Black pepper
- Handful raw walnuts or any nut - chopped
- Sumac
Instructions
- Put the buckwheat groats in a small saucepan and cover with water. Put over high heat and bring to a boil. Lower the heat to simmer and cook until tender but still with a bite, about 10-15 minutes.
- Meanwhile, warm the olive oil in a medium skillet over medium heat. Add the leek and sauté for 10 minutes. Season with salt and pepper and add a couple tablespoons of water to help it steam.
- When the leek is soft, add the Brussels sprouts and extra salt, and cook for 5 minutes. The Brussels sprouts should be cooked but still firm.
- Combine the cooked buckwheat with the leek and Brussels sprouts. Add the walnuts and toss. Serve in deep plates. Garnish generously with sumac and serve.
Notes
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