I found this recipe on the Nourished Kitchen website. It uses not only buckwheat, but quinoa and amarath as well. I usually detest hot breakfast porridges, but this is really good--the addition of ginger removeds it from the nursery breakfast table!
Hot cereal recipes
Three-seed porridge with ginger and blueberries
Blueberries, ginger and cinnamon complete this simple porridge featuring three of my favorite seeds for cooking: buckwheat, amaranth and quinoa.
Ingredients
1/2 cup buckwheat groats
1/3 cup quinoa
1/2 cup amaranth
1 tablespoon lemon juice
2 tablespoons ghee
1 1-inch knob ginger, peeled and cut into matchsticks
1/2 teaspoon unrefined sea salt
1 cinnamon stick
3 cups whole milk or heavy cream, plus more to serve
1 cup blueberries
maple syrup or honey, to serve
Special equipment
hand-crank grain grinder (like this) or spice grinder
(My note--I use a mortatr and pestle.)
Method
The night before you plan to serve the porridge, coarsely grind buckwheat and quinoa in a hand-crank grain grindor a spice grinder. Transfer the freshly ground buckwheat and quinoa to a mixing bowl and stir in amaranth. Cover with three to four cups hot water and stir in one tablespoon lemon juice. Allow the pseudocereals to soak for at least twelve hours. Drain and rinse.
Melt ghee in a medium-sized heavy-bottom saucepan over moderate heat, stir in ginger and fry until fragrant – about three minutes. Reduce heat to medium-low and stir in soaked buckwheat, quinoa and amaranth as well as unrefined sea salt and whole milk or heavy cream. Add a cinnamon stick to the pot and simmer, stirring continuously for eight to ten minutes or until the porridge is cooked through and thickened to your liking. Remove cinnamon stick from porridge, fold in blueberries. Sweeten to taste with maple syrup or honey, and serve with additional whole milk or heavy cream as it suits you.
As a breakfast cereal, 4 cups water to 1 cup cracked buckwheat, cook 10 - 15 min
As a savory, 2 cups water to 1 cup buckwheat groats, cook 15 - 20 min.
A traditional way to make Kasha with buckwheat -- mix 1 cup buckwheat groats with a beaten egg, toast in the pot until dry, add 2 cups boiling water, cook covered 15 - 20 min.
Look on the search (upper right on the page) for specific recipes.
Basically, think if cooking it like you cook rice, but for a shorter time.
2 Comments
Hot cereal recipes
Three-seed porridge with ginger and blueberries
Blueberries, ginger and cinnamon complete this simple porridge featuring three of my favorite seeds for cooking: buckwheat, amaranth and quinoa.
Ingredients
1/2 cup buckwheat groats
1/3 cup quinoa
1/2 cup amaranth
1 tablespoon lemon juice
2 tablespoons ghee
1 1-inch knob ginger, peeled and cut into matchsticks
1/2 teaspoon unrefined sea salt
1 cinnamon stick
3 cups whole milk or heavy cream, plus more to serve
1 cup blueberries
maple syrup or honey, to serve
Special equipment
hand-crank grain grinder (like this) or spice grinder
(My note--I use a mortatr and pestle.)
Method
The night before you plan to serve the porridge, coarsely grind buckwheat and quinoa in a hand-crank grain grindor a spice grinder. Transfer the freshly ground buckwheat and quinoa to a mixing bowl and stir in amaranth. Cover with three to four cups hot water and stir in one tablespoon lemon juice. Allow the pseudocereals to soak for at least twelve hours. Drain and rinse.
Melt ghee in a medium-sized heavy-bottom saucepan over moderate heat, stir in ginger and fry until fragrant – about three minutes. Reduce heat to medium-low and stir in soaked buckwheat, quinoa and amaranth as well as unrefined sea salt and whole milk or heavy cream. Add a cinnamon stick to the pot and simmer, stirring continuously for eight to ten minutes or until the porridge is cooked through and thickened to your liking. Remove cinnamon stick from porridge, fold in blueberries. Sweeten to taste with maple syrup or honey, and serve with additional whole milk or heavy cream as it suits you.
YIELD: about 4 servings | TIME: 12 hours (soaking), 15 minutes (stove-top)
NOTES: If you’re dairy-free, you can substitute virgin coconut oil for ghee and coconut milk or coconut cream for milk or cream.
As a savory, 2 cups water to 1 cup buckwheat groats, cook 15 - 20 min.
A traditional way to make Kasha with buckwheat -- mix 1 cup buckwheat groats with a beaten egg, toast in the pot until dry, add 2 cups boiling water, cook covered 15 - 20 min.
Look on the search (upper right on the page) for specific recipes.
Basically, think if cooking it like you cook rice, but for a shorter time.