toasted buckwheat porridge Recipe
i find buckwheat tasty. you can use buckwheat flour in pancakes, by adding it to granola bars, you can even sprout it and eat the greens in your salad.
it’s a gluten-free grain that has been associated with reducing cholesterol, improving circulation, and might even be able to treat type II diabetes.
this is a simple way to cook it up as a hardy breakfast, especially great on those cold foggy mornings.
this recipe was blogged at http://sweetbeetandgreenbean.net along with lots of other vegan treats. check it out for the full post and more pictures!
- 1 cup dry raw buckwheat
- 2 cups water
- 1 tsp salt
- 3 tbsp earth balance
- in a large frying pan or skillet toast the buckwheat dry over high heat. after about 5 minutes over heat, with continuously stirring, they should start to turn toasty brown. make sure you get them before they start to burn. (note: if you are using toasted buckwheat you can skip this step.)
- add the salt to the water and bring to a boil.
- add the toasted buckwheat and boil on high, while stirring occasionally. cook until all the water has boiled off, which takes about 10 minutes.
- while still over heat add the earth balance and stir completely in. serve warm.
Member recipes are not tested by the CHOW food team.