Buckwheat porridge cooked in milk with pear and nuts

Ingredients

• cooked buckwheat: 3/4 cup, about 170 g
• 1% milk: about 120 g
• pear: 1 medium, about 80 g
• nuts: 1 small handful, about 8 g

Instructions

1. Pour the milk over the cooked buckwheat and warm it through on a low heat for 5–7 minutes, stirring. The milk should barely tremble, not boil: at a boil it curdles around the grain.
2. If the buckwheat is straight from the fridge, let it come up to room temperature or warm it separately — cold grain drops the milk’s temperature sharply and the porridge separates.
3. It is ready when the milk has thickened and coats the grain, instead of sitting as a separate layer at the bottom.
4. Take it off the heat and leave it covered for 3 minutes: the buckwheat absorbs the last of the milk and softens.
5. Slice the pear and put it on top with the nuts. Cooked into hot porridge, pear falls apart and loses both its taste and its texture.

Nutrition

Contains: Dairy, Tree nuts

Swaps

• The grain can be swapped for buckwheat, brown rice, bulgur or quinoa, cooked, 150-170 g.
• If you're cutting carbs, replace half the grain with vegetables 150-200 g.
• The milk can be swapped for kefir, drinkable yogurt or unsweetened plant-based milk in the same amount.
• The fruit can be swapped for 1 medium seasonal fruit of about the same weight.
• For a less sweet option: 150 g of berries instead of 1 fruit.

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