Buckwheat pearl porridge
Winter is a season for warmth and tenderness; that’s why porridge makes such a good breakfast option. The latest addition to my porridge repertory are buckwhat groats, or pearls as I prefer to call them.
Buckwheat is actually not a cereal which makes it a good option for those who avoid grains. It is glutenfree, digest, rich in protein and warming. Moreover, being a a quick-growing plant, buckwheat apparently requires little aid by the chemicals commonly used in intensive farming.
Here is how you can treat yourself to some buckwheat goodness:
- Wash the buckwheat (0.5 dl per person) and place it in a cooking pot.
- Add 0.5 dl of water, a bit of salt and turn on the heat.
- Bring it to a good boil, turn off the heat and place a clean kitchen cloth between the lid and the pot to steam the groats.
- In the meantime, heat up 100 ml of milk of your choice with 2-3 cardamome pods, without letting it boil, because you want the cardamome to slowly infuse its fragrance into the milk .
- When the buckwheat has been steamed and the water has dried out, heat up some neutral oil or butter in a pan, adding a teaspoon of sesame.
- Roast the sesame for a while and then add a teaspoon of cinnamon and the buckwheat. Give those pearls some turns in the pan, coating them with cinnamon.
- Place the groats in a bowl, add the cardamom-infused milk, some nuts and two dates cut in pieces. Add some honey if you are into that extra bit of morning sweetness.