Buckwheat Porridge

Ingredients

• 300 g buckwheat (organic store or health food shop)
• Salt
• Pepper (freshly ground)
• 2 small white onions (finely chopped)
• 5 cm ginger (finely chopped)
• 800 ml chicken stock
• butter

Instructions

1. 1.

   Roast the buckwheat in a dry pan over low heat. Heat 1 tablespoon butter in a pot and sauté the onion until translucent. Add ginger and buckwheat and cook briefly with the onions. Pour in 500 ml stock, cover, and simmer on medium heat for about 60 minutes.

2. 2.

   Add more stock as needed. If the liquid reduces too much, add some hot water. Season the finished porridge with salt and pepper. Stir in 1–2 teaspoons butter. Press into cups and serve as towers in small bowls. Garnish with fresh herbs if desired.