Seasonal Recipes

Buckwheat with Brussel Sprouts and Almonds


serves 6 

1 cup buckwheat groats
2 cups water
1/2 teaspoon salt
1/4 cup chopped parsley
zest from half of one lemon
freshly ground pepper
couple handfuls brussels sprouts (roughly 6 ounces), trimmed and shaved using either a mandoline or knife
a bunch shallots, white and green parts sliced thin
pomegranate seeds, from half of a pomegranate
big handful of toasted chopped almonds

2 tablespoons sherry vinegar
1 tablespoon whole grain mustard
1/4 cup extra virgin olive oil
1-2 teaspoons honey/maple syrup
salt + fresh ground pepper to taste


whisk vinegar, mustard, and syrup (or honey) until combined.  in a steady stream, whisk in the olive oil until emulsified, season with salt and fresh ground pepper.  set aside.

buckwheat bowl

place buckwheat groats in a fine mesh sieve, and rinse under cool water.  bring the 2 cups of water and the 1/2 teaspoon of salt to a boil, gently transfer rinsed buckwheat to pot; turn heat down and bring water to a simmer, cook for 7-10 minutes.  remove from heat and let sit for 10 minutes.

transfer buckwheat to a large serving bowl, add chopped parsley, lemon zest and a few turns of fresh ground pepper.  add the shaved brussels sprouts, scallions, pomegranate seeds, and chopped almonds, and give it all a good toss.

drizzle the dressing over top and toss once more.  taste and adjust seasoning if needed.

Source : Dolly and Oatmeal