buckwheat porridge

On a recent work trip to Hay River, Jesse splashed out and bought me a recipe book. My collection here is very minimal, having left my much-used, beloved cookbooks in storage in NZ (save a few I snuck into Mum’s collection to encourage her to get into Jamie Oliver’s 30 minute meals, and Kim Boyce’s Good to the Grain). Our luggage allowance wasn’t very allowing..

So, I have been depending a lot on food blogs. Even mine.. Yes, I have my own blog open on my Mac on my kitchen bench countertop while I cook.

Is that weird?

buckwheat with rhubarb & wild raspberries

Grains! is similar to Kim’s Good to The Grain (probably the best cookbook I own and the hardest to leave behind) – dedicated to whole grains, with a fantastic outline of the huge range one can cook and bake with, and full of original recipes, from crispy topped oatmeals and buckwheat pancakes to barley salads and quinoa patties. Over various trips out of town, Jesse shopped around for as many grains as he could find, bringing home pot barley, buckwheat groats, wild rice and quinoa. He slowly fed these to me as gifts on his return home before presenting me with the cookbook on my birthday. What a treat!

We enjoyed the buckwheat groats in pancakes for my birthday breakfast (which he made beautifully and served topped with lightly stewed blueberries and wrapped presents!).

But, stirred over a low heat until oatmeal-like, buckwheat also makes a fantastic warm and hearty porridge. Topped with freshly picked raspberries and stewed rhubarb (not of the red variety unfortunately!) it was a beautiful treat for a Sunday morning.

buckwheat porridge

Buckwheat Porridge
For 2 (pretty sure I conveniently misread that and ate this by myself after a rather hunger-inducing work-out..)
Recipe adapted from my first time making this, originally from Green Kitchen Stories

1/2 cup whole buckwheat
1 cup water
1 tbsp agave syrup
1 tsp cinnamon
1/2 tsp cardamom/nutmeg (whichever flavor you favor)
dash of pure vanilla extract

serve with fresh fruit

Rinse the buckwheat in hot water. Add buckwheat, water and the rest of the ingredients in a pot and boil it on low heat for about 20 minutes, stirring occasionally. Serve with fresh fruit and cold milk/cream.

6 thoughts

  1. Pingback: buckwheat crépes with wilted greens & feta « De La Casa

  2. Had this this morning with a bit of probiotic yoghurt, banana (took over the flavour a bit too much for my liking) and some LSC. Brilliant!

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