Ingredients
- 100 g buckwheat
- Milk
- 2 tsp honey
- ½ tsp cinnamon
- ½ tsp butter
- ½ tsp orange zest
- 2 tbsp pomegranate seeds
- 4 mint leaves
Instructions
1. The night before, put buckwheat in a pot and cover with water. Leave to soak overnight.
2. The next morning, shake off the water and add a single amount of water and double the amount of milk. Simmer on low heat for 30 minutes and reduce until porridge forms.
3. Season buckwheat with honey, cinnamon, butter and orange zest.
4. Divide into 2-3 bowls. Garnish with pomegranate seeds and mint.
