One day I was visiting a russian friend of mine who lives in Berlin. For breakfast she made buckwheat porridge. At first I didn’t even want to taste it as I assumed that I don’t like buckwheat. Surprisingly whole grain buckwheat appeared to be quite different from buckwheat flakes – totally different. I fall in love with this porridge.
The portion looks smaller than what it feels in your stomach. Structurewise it stays grainy.
Ingredients for two:
- 120 g whole buckwheat grain (rinsed well beforehand)
- 8 g brown sugar (< 2 t.)
- 1 ml cardamom
- 20 g sun flower seeds
- 30 g dry sweet cranberries (pack separately)
- c. 14 g butter (1 T.)
- c. 18 g dry milk (c. 2 T.)
Weight: 200 g
Water: 6 dl (of which 2 dl cold and clean)
Diatary value estimate (per person): energy 399 kcal, protein 12,3 g, fat 10,1 g, fibre 7 g, some iron and calcium
- Clean the buckwheat well before the trip by rinsing it with cold, hot and cold water. Redehydrating it is a bit of an effort but makes it easier to use buckwheat in the wilderness.
- Soaking the buckwheat over night makes the cooking time shorter. Use about 4 dl of cold clean water. This porridge can be eaten also raw, without cooking.
- To make a hot porridge, boil the buckwheat until the water is out. Add butter and fry lightly. Add cranberries.
- Make milk by mixing 2 table spoonfulls of dry milk powder with 2 dl of clean cold water.