Buckwheat is a gluten free seed that is related to rhubarb and it makes a great porridge, but it is also tasty in many other dishes.
Buckwheat may be substituted for rice and other grains and it is high in fibre with many health benefits. This is a filling and tasty breakfast to get you going well into the day. It is also delicious reheated even after being prepared the day before, and great for a ready to go, on the run breakfast.
1 c buckwheat groats
1 1/2 c water
1 tsp grated orange peel
1/4 tsp salt
1 c orange juice
1/3 c dried cranberries
3 Tbspn honey
1 cup yoghurt
1/2 cup frozen blueberries
Bring the water to a boil, adding the buckwheat, orange peel and salt. Reduce heat and simmer with the lid on, until the buckwheat is soft and cooked. About 15 minutes.
Stir in the orange juice, cranberries and honey. Let cool at room temperature before covering. Chill for a few hours, or overnight for the liquid to absorb and the cranberries to rehydrate.
Serve warm or cold, adding yoghurt and blueberries on top, or any other fruit you may have on hand.