I’m always so excited when I find a new favorite . . . . a new go-to dish. I’ve made this recipe a number of times these past few weeks, and have enjoyed it for breakfast (best leftovers ever!), lunch and supper! The recipe from Erin Alderson’s blog, naturallyella.com, is fresh and bright and super simple to put together. Though asparagus seems to be front and center this week in the produce department (Yes! Sign of Spring!), I’m still finding these delicious small cabbages in abundance!
Here’s a picture of the Brussels Sprouts, recipe doubled for a small gathering!
If you’re looking for a great St. Patrick’s Day treat, here’s an Irish Soda Bread Recipe from an old post . . . . I’ll be making a few loaves myself this weekend! https://freshandsimple.wordpress.com/2012/02/29/meatless-thursdays-irish-soda-bread-and-spring/
A short one today . . . . Bright Blessings!
Wheat Berries and Brussels Sprouts
1 Tbsp Olive Oil
2 cups Brussels Sprouts, thinly sliced
1/3 cup shallot or green onions, thinly sliced
2 cups Wheat Berries, cooked
1/4 cup Low Sodium Soy sauce (or Bragg’s Liquid Amino’s)
2 tsp Honey
1 tsp Ginger, minced
1 Tbsp Sesame Seeds
Hard Boiled Eggs
1. Combine the soy sauce (or Bragg’s), honey and ginger in a small jar and shake to bring flavors together. Set aside.
2. In a large pan, heat olive oil over medium to medium-low heat and add the Brussels Sprouts and shallots (or green onions). Stir occasionally and cook for approximately 8 – 10 minutes until the Brussels sprouts become tender.
3. Add the wheat berries (or other preferred grain) and the soy sauce mixture and toss lightly. Cook for an additional 1-2 minutes.
4. Serve in bowls and top with sesame seeds and hard boiled eggs.
Erin’s recipe calls for toasted sesame seeds. It’s easy to toast sesame seeds over medium heat in a non-stick pan for 1-2 minutes, but I’m finding the raw sesame seeds are equally as good if you don’t have the time. She also suggests, couscous or quinoa or other grain of preference. Ive been using wheat berries as I love the chewy texture together with the Brussels sprouts! I also prefer a lower sodium soy sauce.
Recipe Very Gently Adapted From: