The trick about cooking
porridge is adding all the delicious ingredients at the begining so that as the
buckwheat groats cook and expand they absorb all the
amazing flavours making the final bowl a million times more flavoursome than if you add them at the end.
I can say a few words about the result — it's a great alternative to oat
porridge,
buckwheat tastes just
amazing and the combination of nutty
buckwheat - sour rhubarb and juicy pear is delicious!