Buckwheat used to be our main breakfast dish back in Lithuania. And I never got bored of it. The best news is that it’s not only easy to prepare, convenient and filling, but it is very healthy!
Buckwheat is not a grain; it is a seed from the same family as sorrel and rhubarb. It has a wide range of health benefits and is easy to make, inexpensive and tasty. What’s not to love! Plus it offers many health benefits:
- Lowers cholesterol and blood pressure which makes your heart happy and healthy
- Is full of antioxidants to help fight disease
- Is high in digestible protein for a healthy digestive system
- Helps prevent diabetes due to its low glycemic index
- Is gluten-free and non-allergenic
- High in vital vitamins and mineral such as magnesium, zinc, and iron.
So today I am sharing this amazing recipe that I’ve seen on the Lithuanian cooking channel by Beata Nicholson and I highly recommend you to try it! We just loved it!
Buckwheat Porridge with Peas & Cheese
200g. uncooked buckwheat
100g. frozen peas
100g. fresh broccoli
Grated cheddar/parmesan cheese
Salt & pepper
- Cook buckwheat (can even do it the night before – great time saver 😉 ). Place buckwheat in a pot, pour 400g. boiling water, cover the pot with the lid, when starts boiling reduce the heat to med/low and boil buckwheat without touching for 15 minutes.
- Prepare the vegetables. Pour boiling water over the frozen peas to have them unfrozen. Put a spoon of butter (or a bit more if you like) in a pan and let it melt on the medium heat, add frozen peas and cook for few minutes.
- Add thinly sliced broccoli to the peas and cook for another few minutes (depending on how you soft you like your broccoli).
- When the vegetables are ready, add ready buckwheat to the vegetables, sprinkle with salt and pepper. Cook for 1-2 minutes mixing it all together until all is mixed and piping hot.
- Sprinkle grated cheese (as much or as little as you want), mix it all together and serve!
And so it is ready! Amazing porridge, so tasty, healthy and inexpensive. You can replace broccoli with spinach, asparagus or any other vegetable you find in your fridge 🙂
With porridges, there really is very little guidelines. The amounts can vary, the ingredients can easily be replaced to your preference. Play around and enjoy!
Lots of love,