The porridge turned out really well. My 2 year old liked it a lot, I think that she liked that the ‘grains’ were easier to pick up than rice, since they’re a little bigger. The only thing that was a little weird, was that it retained it’s green color a little when cooked. It tasted really good, and it kept it’s form so it wasn’t ‘mushy’ like oatmeal. Absolutely worth trying again. We had it cooked in just water with some butter and a tad of maple syrup on top.
To make it I soaked 1/2 cup buckwheat and 1 cup water + 2ish tablespoons yogurt overnight. In the morning I turned the burner on ‘medium’ and cooked, covered, for about 20 minutes.
Other posts of interest:
Maple Syrup Research (We use Grade B and it’s really good!)
Grain-Free Holiday Desserts, Breakfasts, and Side Dishes
Candied Butternut Squash, Zesty Lime Custard, Honey-Sweetened Pecan Pie, Slow Cooker Cranberry Sauce, and 10 more holiday recipes that you'll love for the way they taste and the way they make you feel.