Cardamom Spiced Buckwheat Porridge with Caramelized Pears
15min
30min
4
385
Chef's Note
For a dairy-free version, substitute the butter with coconut oil when caramelizing the pears. You can prepare the buckwheat groats the night before and reheat with a splash of milk in the morning for a quicker breakfast. The toasted buckwheat adds a nutty flavor that pairs beautifully with the aromatic cardamom.
Tags
Ingredients
1 cup raw buckwheat groats
2 cups water
1 cup almond milk
1/2 cup coconut milk
1 teaspoon ground cardamom
1 whole cinnamon stick
1 teaspoon vanilla extract
2 tablespoons honey
1/4 teaspoon salt
2 medium ripe but firm pears
2 tablespoons unsalted butter
3 tablespoons brown sugar
1 whole star anise
1/4 cup toasted sliced almonds
1/4 cup dried cranberries
Instructions
- 1
Rinse 1 cup of buckwheat groats under cold water until the water runs clear.
- 2
In a medium saucepan, toast the rinsed buckwheat over medium heat for about 3-4 minutes until lightly fragrant and dry.
- 3
Add 2 cups of water, 1 cup of almond milk, 1/2 cup of coconut milk, 1 teaspoon of ground cardamom, 1 cinnamon stick, and 1/4 teaspoon of salt to the saucepan.
- 4
Bring the mixture to a boil, then reduce heat to low and simmer, partially covered, for about 15-18 minutes, stirring occasionally until the buckwheat is tender and the mixture has thickened.
- 5
While the buckwheat is cooking, core and slice 2 pears into 1/4-inch thick slices.
- 6
In a large skillet, melt 2 tablespoons of butter over medium heat.
- 7
Add 3 tablespoons of brown sugar to the skillet and stir until dissolved, about 1 minute.
- 8
Add the sliced pears and 1 star anise to the skillet, arranging them in a single layer.
- 9
Cook the pears for 3-4 minutes on each side until they are golden and caramelized, being careful not to overcook them.
- 10
Remove the star anise and set the caramelized pears aside.
- 11
Once the buckwheat is tender, remove the cinnamon stick and stir in 1 teaspoon of vanilla extract and 2 tablespoons of honey.
- 12
If the porridge is too thick, add a splash more almond milk to reach your desired consistency.
- 13
Divide the porridge among four serving bowls.
- 14
Top each bowl with caramelized pears, 1 tablespoon of toasted sliced almonds, and 1 tablespoon of dried cranberries.
- 15
Drizzle any remaining caramel sauce from the pears over the top and serve warm.
Nutrition Information (per serving)
385
9g
58g
16g
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