Raw Buckwheat Porridge
https://glutenfree-bread.com/
Ingredients:
| Name | Units | TIP |
|---|---|---|
| Raw Buckwheat Groats | 1 cup | Buckwheat groats come in two varieties, toasted and raw. Toasted buckwheat is called Kasha and is a darker brown in colour than the raw version. |
| Water | 2 cups | We will use here boiliong water. |
| Fresh Basil Pesto Sauce, homemade | 1/4 cup | The amount of pesto can be adjusted to suit your taste. Start with 2 tablespoons for a subtle flavor, then add more, one tablespoon at a time, until you reach your desired level of seasoning. For a bolder taste, feel free to use up to 4 tablespoons (1/4 cup). Taste as you go to find the balance that works best for you! |
| Eggs, poached or boiled | 2 | Eggs, poached or boiled makes a great garnish for your Raw Buckwheat Porridge with Pesto and Poached Eggs |
| Cauliflower, grated | 2 florets | Grate 2 small cauliflower florets to add a delicate crunch and subtle flavor to your dish. Perfect as a garnish or a light, nutritious addition! |
| Parmesan, for garnish | 1 tablespoon | Sprinkle 1 tablespoon of Parmesan cheese for a rich, savory touch that perfectly complements the flavors of the dish. |
Steps:
- Wash the Buckwheat groats thoroughly and drain them.
- Pour boiling water over the groats and let them soak overnight.
- In the morning, rinse and thoroughly drain the soaked groats. They are now ready to use.
- To warm the buckwheat, pour a small amount of boiling water over it and let it sit for a few minutes. Stir in Fresh Basil Pesto Sauce, then top with poached eggs, freshly grated cauliflower, and a sprinkle of parmesan. The result is a creamy, savory bowl that's perfect for starting your day with a wholesome and satisfying breakfast.