Buckwheat with Leeks and Brussels Sprouts (Serves 2)
Easy, quick and nourishing meal.
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Course: Appetizer, Breakfast, Lunch, Snack
Cuisine: Gluten-Free, Healthy
Diet: Gluten Free, Vegan
Keyword: Easy Lunch, Healthy, Vegan
Servings: 2people
Author: Shelly
Ingredients
1cupbuckwheat groats
2tablespoonsolive oil
1leek - white part only, thinly sliced
8Brussels 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
Add any type of nut such as toasted almonds or pine nuts instead of walnuts.