2 cups water

1 cup whole buckwheat groats

Fresh herbs, such as thyme or parsley, minced

Crushed, toasted nuts, such as hazelnuts, pecans or walnuts

DIRECTIONS:

1. 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.

2. While buckwheat groats are simmering, heat oil in a large skillet over medium heat. Add shallots, celery, garlic, Brussel sprouts and sauté until vegetables begin to soften and brown (about 5 minutes).

3. 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.

4. 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.
   

   Recipe source: https://www.thecandidadiet.com/buckwheat-brussels-sprout-salad/