Cream of Buckwheat
A vegan, gluten-free hot breakfast cereal. Uber yummy. This recipe makes a single serving because I am a single-serving kind of girl. But the back of the box list amounts for other servings. Note that buckwheat isn't a grain, it's a grass. The Pocono brand makes standard, Kosher and Organic versions of their Cream of Buckwheat. When I make this for me, all of the ingredients are organic.
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Ingredients
- 1/4 cup Pocono Cream of Buckwheat
- 1 1/4 cups Rice Milk (or soy milk)
- 1 pinch cinnamon
- 1/2 cup sliced fresh strawberries
Directions
- Pour the rice milk into a small pot on the stove top and heat to boiling.
- Add in the Cream of Buckwheat, mix and return to boil
- Once boiling, turn burner down and let it simmer for 10 minutes, stirring occassionally
- Remove from burner and dish into bowl immediately.
- Add a small pinch of cinnamon to bowl (not much, Buckwheat really absorbs flavor!)
- Top with sliced strawberries and enjoy!
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cook time10 min.
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prep time5 min.
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yields1 serv.
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