toasted buckwheat porridge Recipe

Difficulty: Easy | Total Time: 20 minutes | Active Time: | Makes: 2-3 servings

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 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
  1. 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.)
  2. add the salt to the water and bring to a boil.
  3. add the toasted buckwheat and boil on high, while stirring occasionally. cook until all the water has boiled off, which takes about 10 minutes.
  4. while still over heat add the earth balance and stir completely in. serve warm.

Member recipes are not tested by the CHOW food team.