Kale and Buckwheat With Brussels Sprouts and Mushro

Name: Kale and Buckwheat With Brussels Sprouts and Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium onions minced; 5 cloves garlic minced, or to taste; 1/2 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 sauteed; 14 large mushrooms, shiitake quartered and sauteed, if you can't find shiitake, other mushrooms work just fine; 14 each brussels sprouts quartered or split into leaves

Servings: persons

4 medium onions minced
5 cloves garlic minced, or to taste
1/2 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 sauteed
14 large mushrooms, shiitake quartered and sauteed, if you can't find shiitake, other mushrooms work just fine
14 each brussels sprouts quartered or split into leaves

1
Preheat oven to 375F (190C) degree,
2
Place the brussel sprouts on a baking sheet coated with cooking spray.
3
Roast until brussel sprout just become tender, about 20 to 30 minutes.
4
Meanwhile, add 1/2 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.
5
Stir in buckwheat, and season with salt and pepper.
6
Cover with water and bring to a simmer for approximately 5 minutes.
7
Remove from the heat and let buckwheat stay in water for approximately 10 minutes.
8
Strain excess water.
9
Once the buckwheat has been drained, immediately stir in kale and parsnips.
10
Stir in whipped cream and parsley, and gently mix everything together.
11
Garnish by topping with shiitake mushrooms, onions and roasted brussels sprouts.
12
Serve warm and enjoy!

434

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 medium onions minced, 5 cloves garlic minced, or to taste, 1/2 tablespoon olive oil, 3 cups buckwheat groats, and more.

Yes, Kale and Buckwheat With Brussels Sprouts and Mushrooms falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Kale and Buckwheat With Brussels Sprouts and Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions