If you haven’t got Nina Olsson’s book “Bowls of Goodness” yet this post is the answer why you should have! I was very exited when Nina sent me a copy of her brand new book and couldn’t wait until I could try one of her recipes. Right after I started turning the pages, I stumbled upon one of the very first recipes. Buckwheat porridge with pear and rhubarb compote!
I absolutely love and agree with every single Nina’s word about the grains! I do love grains and think the same way so I’m very happy that everyone in my family loves porridge for breakfast!
When I was a little girl my mama made buckwheat porridge very often. As I grew up in Ukraine and it’s one of the most popular grains there. My mama cooked buckwheat with milk adding honey or sugar in it and I absolutely loved my breakfasts! So when I found Nina’s recipe which sounded very familiar to me I decided to bring all those memories from my childhood back and cook her “kasha with rhubarb and pears”. I can say a few words about the result – it’s a great alternative to oat porridge, buckwheat tastes just amazing and the combination of nutty buckwheat-sour rhubarb and juicy pear is delicious! You should try this kasha for breakfast. Thank you Nina for this recipe!xx
Kasha with Rhubarb and Peanut Butter
(Serves 4) Rhubarb and pear compote: 250 g rhubarb, trimmed and chopped 2 pears, halved, peeled and cored juice of 1 orange (*I used juice of 1 blood orange) 1 tsp freshly grated ginger 4 tbsp coconut sugar or brown sugar (*I choose brown sugar) Porridge: 1 tsp coconut oil 150 g buckwheat (*I cooked with roasted buckwheat and it has more intense nutty taste and brown colour), soaked overnight and drained 300 ml almond milk 2 tbsp maple or agave syrup few drops of vanilla extract salt To serve: almond milk or milk of your choice 1 tbsp natural peanut butter (*I changed for almond butter as I just don't like taste of peanut butter)
For the rhubarb compote, add the ingredients to a small pan and bring to the boil, let it simmer for 5 minutes and remove from heat. Set aside to cool.
For the porridge, heat a small saucepan and melt the coconut oil. Add the buckwheat and stir until golden. Add the milk and a pinch of salt. Let it slowly simmer for 15 minutes or until the milk is absorbed. Remove from the heat and add some maple syrup and vanilla extract, stir and mix with the porridge. Serve with a splash of cold milk, rhubarb compote and a spoonful of peanut butter.