We always get pretty excited about brussel sprouts season. And we get more excited when we change someones mind about brussel sprouts. Forget boiled, pungent sprouts, use plenty of flavour to make these winter goodies shine.
This recipes uses freekeh, which is a grain available in most supermarkets. The word ‘freekeh’ actually refers to the process by which it is made. It is an ancient form of wheat that has been picked early (so it’s nice and young) and roasted. This results in a product is very high in fibre with a high prebiotic effect – the important fuel to feed the good bugs in your gut!
You can swap the freekeh for barley for a cheaper alternative, or if you have plenty if barley stocked in your pantry.
