Buckwheat groats with apricots and almonds

Buckwheat Groats with Apricots and Almonds

SERVES 1

A hot, velvety porridge of buckwheat groats is a great alternative to oatmeal. It’s prepared with the same basic process, but buckwheat has a more pronounced earthy, nutty flavor, and the triangle-shaped groats give the porridge a spectacular, chewy texture. Tossing in chia seeds adds a boost of fiber and healthy fats. Fresh apricots are best, but when they’re not in season you can substitute dried apricots. When using dried, add them halfway through the groats cooking, so they have time to soften.

Despite its grainlike tendencies, buckwheat is actually the seed of a plant similar to rhubarb, not a type of wheat. At the store, you’ll find it in its hulled form as buckwheat groats (called kasha, if they’re toasted) or ground into buckwheat flour. It’s gluten-free and high in fiber. Compared to rice, wheat, and corn, buckwheat has more protein and is lower on the glycemic scale, so your blood sugar levels don’t go on a wild ride.

Ingredients

  • ⅓ cup whole, raw buckwheat groats
  • Fine sea salt
  • 2 fresh apricots, quartered
  • 2 tablespoons slivered almonds
  • 1 tablespoon chia seeds
  • 1 tablespoon honey

Directions

  1. In a small pot, combine the buckwheat, 2⁄3 cup water, and a pinch of salt and bring to a boil. Reduce the heat to a simmer, cover, and cook until the groats are tender, about 12 minutes. Turn off the heat.
  2. Add the apricots, almonds, chia seeds, and honey. Fold everything together, cover, and let sit until the apricots soften, 3 to 5 minutes.