Buckwheat Porridge Recipe
User Reviews
5
Buckwheat Porridge Recipe
Description
The Buckwheat Porridge Recipe cooks one cup of raw buckwheat groats with water and a pinch of salt until it softens into a porridge-like consistency. Buckwheat groats differ from kasha, which is roasted buckwheat, and either can be used depending on preference. The simmering time is carefully controlled to keep the texture creamy rather than overcooked. Optional add-ins such as cinnamon, maple syrup, and seeds provide subtle sweetness and nutritional variety. The porridge can be topped with fresh fruit or a splash of milk for serving.
The flavor is mildly nutty from the buckwheat, complemented by optional spices or sweeteners that enhance but don’t overpower. The texture balances softness with a slight chew from the groats. This porridge is cooked gently over low heat and left covered briefly after cooking to allow thickening and even softness.
Serving suggestions include adding milk or fruit toppings to enhance flavor and texture. The recipe yields about four servings, making it suitable for families or batch cooking. Adjust the cooking time to preference for firmer or softer porridge. Leftovers should be stored in an airtight container and reheated gently with a splash of liquid to restore creaminess.
Ingredients
- 1 cup buckwheat groats 170 gr.
- 3 cups water
- ¼ teaspoon kosher salt
Optional Add Ins :
- ½ teaspoon cinnamon
- 1 tablespoon maple syrup plus more for drizzling
- 1 tablespoon chia seeds optional
- 1 tablespoon hemp seed optional
- Fresh fruit as topping
Instructions
- Place the buckwheat groats in a fine mesh strainer and rinse under cold running water.
- Transfer to a medium-sized saucepan, pour in the water, and add in the salt. Bring it to a boil over medium-high heat.
- Reduce the heat to low and cover. Let it simmer for 10 minutes*. Keep a close eye on it as it cooks, and stir occasionally to prevent it from sticking to the bottom.
- Turn the heat off but let it sit covered for 5 minutes.
- If preferred, stir in cinnamon, maple syrup, chia seeds, and hemp seeds. Ladle into bowls. You can also add a splash of milk and top it off with fresh fruit before serving.
Notes
- Soaking buckwheat overnight reduces cooking time; reheat soaked groats gently until thick.
- The porridge keeps in the refrigerator for up to 3 days in an airtight container.
- Reheat with a splash of water or milk to restore creaminess without drying out.
- Adjust cooking time carefully; overcooked buckwheat can become mushy quickly after 10 minutes simmering.
- Raw buckwheat groats and roasted buckwheat (kasha) can be used interchangeably depending on desired flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 146 kcal
% Daily Value*
| Calories | 146kcal | 7% |
| Carbohydrates | 30g | 10% |
| Protein | 6g | 12% |
| Fat | 1g | 2% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 0.4g | 2% |
| Sodium | 155mg | 6% |
| Potassium | 196mg | 4% |
| Fiber | 4g | 16% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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