Buckwheat Bowl

with Citrus Almond Butter Sauce and Brussels Sprouts

Despite the name, buckwheat is not related to the wheat family of grains. More similar to rhubarb, its grains are rich in complex carbohydrates. Ideally, you’ll cook the groats, the term used for untoasted buckwheat, and drain them in a fine mesh strainer. If you don’t have one you can use a wooden spoon to hold the grains back as you tilt the water out of the saucepan.