Description
A hearty, spicy Eastern European breakfast porridge.
Ingredients
- ¾ cups Water (plus More As Needed)
- ¾ cups Kasha (toasted Buckwheat Groats)
- 1 Medium Bartlett Pear
- 1 teaspoon Butter
- ½ teaspoons Cinnamon
- Kosher Salt
- 1 teaspoon Vanilla Extract
- 1 teaspoon Honey
- ⅛ cups Milk
- Yogurt Or Sour Cream For Topping (optional)
Preparation
Bring water up to a boil, then add kasha and turn down to simmer, covering well with a lid. Simmer about 20 minutes.
Meanwhile, core and slice your pear.
Heat butter over medium heat and sear pears lightly, adding cinnamon, a dash of salt, vanilla and honey. Continue cooking until soft but not completely mush.
Remove lid of kasha and stir in milk. Let absorb and continue cooking slowly. If texture is too firm for your liking, add water, stir, and continue cooking.
Serve pears atop kasha. I like to add yogurt and fleur de sel, but more milk or honey also would be lovely.
