Buckwheat And Brussels Sprout Salad Recipe For Yeast Infection
- 2 cups water
- 1 cup whole buckwheat groats
- pinch of salt
- 2 Tbsp olive or coconut oil
- 1.4 cup shallots, thinly sliced
- 1/4 cup celery, thinly sliced
- 1 clove garlci 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
- 2-3 swiss chard leaves, cut across into ribbons
- fresh herbs, such as thyme or parsley, minced
- toasted nuts, crushed, such as hazelnuts, pecans or walnuts
- 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.
- 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.
- 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.