Buckwheat And Brussels Sprout Salad

You can make the most of hearty winter flavors with this comforting salad. Brussels sprouts are really nutritious veggies that have complex flavors and a subtle, crunchy texture. They also have some antifungal properties, similar to other vegetables like onion and garlic, so they will even help to keep your gut flora in balance.

This is a versatile recipe that can be served in two ways. Try it as a warm side dish next to with roasted meats, or eat it alone as a salad tossed with a bit of extra virgin olive oil and lemon juice.

Buckwheat sounds like a grain, but it’s actually a fruit seed. It contains no gluten, is naturally lower on the glycemic index than most grains, and has a much better nutritional profile. On a Candida diet, you can use in in baking, to make breakfast cereal, or as an ingredient in a side dish like this one.

You can garnish this salad with fresh herbs like minced thyme leaves or parsley, or with a handful of crushed toasted nuts such as hazelnuts, pecans or walnuts. Brussels sprouts never tasted so good!

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Buckwheat And Brussels Sprout Salad

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

 

Servings: 4 servings

Calories: 235 kcal

Author: Lisa Richards

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

Instructions

1. 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.
2. 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.
3. 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.

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