Buckwheat Porridge
Whole buckwheat makes a delicious porridge that offers a slow release of energy. For a quick breakfast, use leftover cooked buckwheat, or put the pot into the oven for 20 minutes to cook while you have a shower! This porridge is delicious and easy on the stomach.
- 1 c whole buckwheat
- 2 c Water
- 1 tbsp butter (optional)
- handful of dried fruit
- handful of toasted pecans or other nuts.
- 1⁄2 c whole milk (or substitute)
- pinch of salt
- pinch of cinnamon
Place the buckwheat and the butter in a heavy saucepan, and cook over a low heat til the buckwheat is toasted, stirring constantly (about 4 or 5 minutes). Add the water and put a lid on, then reduce the heat and cook for 15-20 minutes until the water is all absorbed. Add the rest of the ingredients and stir well, the porridge will become creamy and the milk will absorb (add more milk to create the consistency you like). Serve hot with extra milk and chopped fruits such as bananas or ripe pears.
Emma