Tuesday, April 15, 2014

Kasha Porridge with Rhubarb Sauce

One of my new favorite discoveries here in Poland is kasha. The grocery story has an entire section of the grain and you can choose between several levels of grinds depending on what you may be using it for. In the States you can find it labeled as buckwheat groats. It has replaced oatmeal in my kitchen... Although the recipe sounds like several steps, please don't hesitate. It is really quite simple!

Kasha Porridge with Rhubarb Sauce

   When I stopped at my favorite produce stand yesterday, tucked in with the cucumbers, I spied spring's first rhubarb stalks. I couldn't pass up making a sauce to top our breakfast porridge. It's my favorite part about spring!

Kasha Porridge with Rhubarb Sauce
Serves: 2

2 dried figs
2 tablespoons raisins
1-1/2 cups milk
1/2 cup kasha (buckwheat groats)
Dash salt
Dash cinnamon
2 teaspoons honey
1 tablespoon butter, optional
Rhubarb Sauce:
Juice of one orange
1/4 cup water
2-inch piece vanilla bean
2 teaspoons honey
Dash cinnamon
2 stalks rhubarb (1/2 pound), cut into 1/2 in. slices

Place figs and raisins in a small bowl and add boiling water to cover. Set aside. Place milk in a small saucepan and heat over medium-low heat. Add kasha to a large saucepan and add enough water to cover. Sprinkle in a bit of salt. Bring to a boil. Reduce heat; simmer, uncovered, for 10 min. Drain off water from kasha.

   Add heated milk and cinnamon to kasha and return to the heat. Simmer for 10 minutes. Remove from the heat. Drain fig mixutre; add to the porridge. Cover and let stand for 5 minutes. Stir in honey and butter if desired. Serve with rhubarb sauce.

   For rhubarb sauce, place the orange juice, water, vanilla bean, honey and cinnamon in a large saucepan. Bring to a boil. Add the rhubarb. Cook, stirring occasionally, for about 10 minutes or until rhubarb has shredded and sauce has reached desired thickness. Remove vanilla bean before serving.

   *Notes: As we have been enjoying kasha porridge just about daily, I have been boiling enough kasha for the week in enough water to cover for 10 minutes. Then draining and storing the partially cooked kasha in the fridge. Then each morning, I only have to heat a portion with milk. Sometimes with the honey, I also like to stir in 2 teaspoons of ground flax seeds and 2 teaspoons of chia seeds. You can also use dried apricots, cranberries and/or cherries. Walnuts, pecans, pistachios and sunflower seeds make great stir-ins.


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