Note: Earlier this month I posted my whole lemon dressing and promised to give you the recipe featured with the recipe. (To see the dressing recipe, click on this link: https://www.menupause.info/archives/10853)
Utensils: Fry pan, saucepan, cutting board & knife
Prep. Time: 10-15 minutes (If the lemon dressing is already in your ‘frig)
Cooking Time: 15-20 minutes
2 cups water or stock
1/4 onion, diced
10-12 organic Brussels sprouts, washed, trimmed and thinly sliced*
1 garlic clove, peeled and minced
3/4 cup kasha
3 teaspoons olive oil (added one tsp. at a time)
Tamari soy sauce or salt & pepper to taste
1. Place water or stock in 2-quart pan and bring to a boil.Â While the water/stockÂ is in the works,Â saute the onion and garlic on medium high heat in about one teaspoon olive oil for 2 or 3 minutes. (If lemon dressing is already made & in the ‘frig., remove now to allow olive oil to liquify.)
2. Add the kasha to the fry pan,Â mix with the garlic & onion, adding another teaspoon of oil, if necessary. (If you use a non-stick pan, you don’t really need the oil, but be careful not to burn the pan.)
3. By this time, the water or stock should be boiling or almost boiling. Slowly add to the kasha mix and stir well to moisten all the grains. Then add sliced Brussels sprouts, stir again andÂ cover. Allow to simmer for about 15 minutes, checking once or twice to be sure there is enough liquid to prevent the kasha from sticking to the pan. If not, add 1/2 cup more liquid.
4. When the Brussels sprouts* are tender and all the liquid is absorbed, you can add salt & pepper or Tamari soy sauce to taste, as well as another teaspoon of olive oil for flavor and moistness.
5. Right before serving, spoon on the lemon dressing. (See link above for recipe posted earlier in the month.)Â If it is not already prepared, you can make it while the kasha and Brussels sprouts are simmering. (If already made, and you forgot to remove from the ‘frig, stick covered jar or container in a saucepan with hot waterÂ until liquified.)
Variations: Feel free to use brown rice or quinoa or other whole grain of choice. Follow the package directions for the amount of liquid needed, since buckwheat may use a different proportion from other grains. Also, I used of the liquid to account for the Brussels sprouts so that I did not have to steam them separately.
*Brussels sprouts are very dense veggies, so I usually slice them thinly by cutting off the hard base, standing each sprout on the cut base, and slicing the sprout into three thinner pieces. This will allow them to cook more quickly with the kasha, but you are also free to cook them separately and not slice them. You can probably add the Brussles sprouts whole to the water or stock for the kasha and add the liquid and whole sprouts at the same time to the kasha. I have not tried this, but it should work.