Buckwheat is an ancient grain consumed in Asia for centuries. It is not a form of wheat but a fruit seed related to rhubarb and sorrel, a nice option for people who are sensitive to grains and gluten. It is high in fiber, antioxidants, magnesium, iron and protein.
In Ayurveda buckwheat is heating and heavy. It is beneficial in balancing kapha dosha, and helpful for low agni (digestive fire). Stove top, crockpot and Instant Pot methods.
Buckwheat Groat Porridge
Description
Balances vata and kapha doshas; increases pitta dosha in excess.
Ingredients
Toppings
Instructions
Stove top
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Add the buckwheat groats and water to a small pot, then add the ghee, spices and salt.
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Bring to a boil and reduce to a simmer. Cover and turn the heat to low. Simmer 10-15 minutes, until the groats are soft.
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Fluff with a fork and serve with toppings of your choice.
Crockpot (4 servings)
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Lightly coat your crock pot with ghee or coconut oil.
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Add 5 cups water, 1 1/2 cups buckwheat groats, 1 tsp ghee, 1 Tbsp cinnamon, 1 tsp ginger, 1 tsp cardamom, 1/4 tsp salt, and optionally 1 tsp vanilla, 3 cored and diced apples and 1/2 cup raisins. Stir.
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Cook on low for 7 hours or overnight. Serve with toppings.
Instant Pot (4 servings)
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Combine 1 cup buckwheat groats, 2 cups water, 1 tsp ghee, 1 Tbsp cinnamon, 1 tsp ginger, 1 tsp cardamom and 1/4 tsp salt in the Instant Pot.
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Cook on high pressure for 5 minutes for soft porridge (2 minutes for drier porridge). Let the pressure release naturally, about 20 minutes.
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Fluff gently with a fork and transfer immediately to a large bowl to cool. Serve with toppings.
Note
- Vata: to balance the light nature of buckwheat, blend 1/2 cup steel cut oats with 1/2 cup buckwheat, and use extra ghee.
- Pitta: use maple syrup as the sweetener, add coconut milk, and decrease the ginger.
- Kapha: reduce or omit heavier toppings such as raisins, shredded coconut and seeds, use hot water in place of milk, and add extra ginger.
