Buckwheat with Leeks and Brussels Sprouts

Ingredients:
 
1/4 cup buckwheat groats (160 cal)
1/2 cup water 
3 oz brussels sprouts (35 cal)
2 oz leeks (35 cal)
1 oz bell pepper (10 cal)
2 garlic cloves (10 cal)
1 tsp canola oil (40 cal)
basil leaves, salt and pepper taste
 
Directions: 

1. In a small sauce pan bring the buckwheat with 1/2 cup of water to a boil, add 1 minced garlic clove and salt to taste, and let simmer for about 15 minutes. Do not overcook. You can skip garlic, I just love it and add it to everything. Buckwheat is wonderful with butter. I did not add butter today, because I am on a detox diet, but if you are not, just place some butter over the warm buckwheat, let it melt a little and mix.
2. While your buckwheat is cooking wash the vegetables. Crush the reaming garlic, chop the leeks and the pepper, and half the brussels sprouts. In a small frying pan preheat 1 tsp of canola oil. Add the garlic and the leeks. Saute for about 5 minutes. Add the brussels sprouts. If you need more liquids add a little water or chicken broth. After 5 more minutes season with chopped basil, salt and pepper, stir well and cook 2-3 more minutes. Your veggies should be ready just in time for the buckwheat.
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