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🍽️ Roasted Buckwheat Porridge with Fresh Fruit Salad

369 kcal · 30 min · 4 servings

Ingredients

• 125 g buckwheat groats
• 2 oranges
• 2 tsp grated orange zest
• 2 tbsp ground poppy seeds
• 300 ml milk
• salt
• pepper (from the mill)
• 3 cardamom pods
• 0.25 tsp cinnamon powder
• 1 pink grapefruit
• 2 mandarins
• 2 tsp finely chopped mint
• vanilla pods
• 5 tbsp liquid honey
• 2 tsp chopped pistachios
• mint

Instructions

1. 1. Place the buckwheat groats in a dry pan.
2. 2. Roast the buckwheat over low heat.
3. 3. Stir constantly.
4. 4. Stop when the buckwheat smells fragrant.
5. 5. Put the milk, orange peel, poppy seeds, salt, cardamom, and cinnamon into a pot.
6. 6. Bring the mixture to a boil.
7. 7. Stir in the roasted buckwheat groats.
8. 8. Let the mixture come back to a brief boil.
9. 9. Cover the pot.
10. 10. Let the buckwheat swell on low heat for about 20 minutes.
11. 11. Peel the oranges, grapefruit, and mandarins.
12. 12. Remove the white pith.
13. 13. Divide the fruits into segments.
14. 14. Cut the segments into bite-sized pieces.
15. 15. Collect the juice as you go.
16. 16. Whisk the chopped mint leaves with the citrus juice.
17. 17. Stir in the vanilla seeds and honey.
18. 18. Gently fold in the fruit pieces.
19. 19. Serve the buckwheat porridge on plates.
20. 20. Add the citrus fruit salad.
21. 21. Garnish everything with pistachios.
22. 22. Garnish everything with fresh mint leaves.

Nutrition per serving

• kcal: 369
• Protein: 9 g · Fett/Fat: 8 g · Carbs: 60 g