Kale & Buckwheat With Brussels Sprouts & Mushrooms
.
Yield
8 servingsPrep
15 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | medium |
onions
minced |
|
| 5 | cloves |
garlic
minced, or to taste |
|
| ½ | tablespoon |
olive oil
|
|
| 3 | cups |
buckwheat groats
|
*
|
| 1 | x |
salt and black pepper
freshly ground pepper, to taste |
*
|
| 6 | cups |
water
|
|
| 1 | bunch |
kale
blanched and finely chopped |
*
|
| 2 | each |
parsnips
diced and blanched |
*
|
| 1 | tablespoon |
cream
whipped |
|
| 1 | tablespoon |
parsley leaves
chopped |
|
| 1 | small |
red onion
sliced and sautéed |
|
| 14 | large |
mushrooms, shiitake
quartered and sautéed, if you can't find shiitake, other mushrooms work just fine |
*
|
| 14 | each |
brussels sprouts
quartered or split into leaves |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | medium |
onions
minced |
|
| 5 | cloves |
garlic
minced, or to taste |
|
| 7.5 | ml |
olive oil
|
|
| 7.1E+2 | ml |
buckwheat groats
|
*
|
| 1 | x |
salt and black pepper
freshly ground pepper, to taste |
*
|
| 1.4 | l |
water
|
|
| 1 | bunch |
kale
blanched and finely chopped |
*
|
| 2 | each |
parsnips
diced and blanched |
*
|
| 15 | ml |
cream
whipped |
|
| 15 | ml |
parsley leaves
chopped |
|
| 1 | small |
red onion
sliced and sautéed |
|
| 14 | large |
mushrooms, shiitake
quartered and sautéed, if you can't find shiitake, other mushrooms work just fine |
*
|
| 14 | each |
brussels sprouts
quartered or split into leaves |
*
|
Directions
Preheat oven to 375℉ (190℃) degree,
Place the brussel sprouts on a baking sheet coated with cooking spray.
Roast until brussel sprout just become tender, about 20 to 30 minutes.
Meanwhile, add ½ tablespoon oil In a saucepan over medium heat, slowly cook the onions and garlic until they release some of their moisture and become slightly translucent without browning, 4 to 6 minutes.
Stir in buckwheat, and season with salt and pepper.
Cover with water and bring to a simmer for approximately 5 minutes.
Remove from the heat and let buckwheat stay in water for approximately 10 minutes.
Strain excess water.
Once the buckwheat has been drained, immediately stir in kale and parsnips.
Stir in whipped cream and parsley, and gently mix everything together.
Garnish by topping with shiitake mushrooms, onions and roasted brussels sprouts.
Serve warm and enjoy!
