I did warn you there would be a deluge of recipes with buckwheat, didn’t I, dear reader? This is going to be a short post as there’s very little to say about porridge. The interesting thing is that you cook the buckwheat the same way you would any other time, then you add the Milk. Which doesn’t even need to be brought to a boil as the pot and buckwheat are hot enough to warm it up. I use cow’s milk, but any non-dairy option would be fine here. It takes longer as it’s a double serving compared o the standard buckwheat recipe, but still it’s porridge, you just start it and leave it. As for taste, well, it’s as sweet, savoury or plain as whatever you add to it. The texture is actually pretty much the same as oat based porridge, a little lumpier perhaps, but still soft enough. This is mostly here because I couldn’t go through two bags of buckwheat and neglect the porridge recipe. I have one more new recipe readied for tomorrow, not buckwheat, and that should end the run. Then it’s back to thinking of new recipes. As for the garden, it’s mostly been wet and miserable, but warm enough to allay any worries. My onions are just starting to poke their little green shoots out of the soil, the potatoes are getting there too, but I have covered them again so they’ll take longer to reappear. If anything major happens, freakish warm weather, a sale on bulbs or compost, then you can be sure a Jack post will follow. Until tomorrow, take care.
90g or 1/2 Cup of Raw Buckwheat
360ml (1 and 1/2 Cup) Water
120ml (1/2 Cup) Milk or Nut Milk
Optional: Add Sweetener and Fruit to Taste.
1. Add the Buckwheat Groats to the pot in a thin layer and then toast on a medium heat until fragrant, lightly golden. Add the Water and bring to boil, cover and cook for 15-20 minutes or until all the water has been absorbed.
2. Remove the lid and fluff with a fork, add in Milk and serve.