This post comes from our contributor Jill of a Better Happier St. Sebastian!
Blended Grains with Brussels Sprouts + Walnuts
1 cup quick cooking 4 grain blend (recipe below)
2 cups Brussels sprouts, halved & trimmed
1/2 cup leeks, cleaned and chopped
1 cup walnuts, chopped
1 cloves garlic, minced
3 tbs olive oil, divided
1/2 tbs balsamic vinegar
1/4 cup fresh basil
salt and pepper
Preheat oven to 400°. In a large mixing bowl, toss Brussels sprouts and 1 clove garlic in 1 tbs olive oil. Season generously with salt and pepper and roast on a rimmed baking sheet until Brussels sprouts are crispy and tender, about 15 minutes. Remove from oven and set aside. When cooled, return Brussels sprouts to mixing bowl and toss with 1 tbs olive oil, and vinegar.
Meanwhile, in a medium sized pot, combine 1 cup grain blend with 2.5 cups water. Bring to a boil and reduce to a simmer. Cook, covered and undisturbed for 15 minutes. At this point, check for doneness – the grains should be slightly firm and not mushy. If necessary, continue cooking for an additional 2-5 minutes. When grains are finished, drain into colander and return to pot. Season with salt and pepper and set aside.
In a skillet over medium high heat, warm 1 tbs olive oil until shimmering. When oil is hot, add leeks, season with salt and pepper and sauté until leeks are cooked and semi-translucent, about 4 minutes. Immediately add cooked leeks to grain mixture and stir to combine.
In a small nonstick skillet over medium heat, toast walnuts stirring constantly until browned, about 3 minutes.
To assemble, divide grain blend between two bowls. Top with Brussels sprouts, toasted walnuts and fresh basil.
Quick Cooking 4 Grain Blend
6 oz millet
6 oz freekeh
6 oz quinoa
6 oz toasted buckwheat
Combine grains in a large jar and shake to mix. Seal tightly and store.
For more of Jill’s recipes visit her blog A Better Happier St. Sebastian.
More healthy recipes from the BLDG 25 Blog!