Weigh 'n Pay
Buckwheat Porridge
Recipe:
BUCKWHEAT PORRIDGE
Good for gluten intolerant people.
Ingredients
1 cup buckwheat (not wheat; related to the rhubarb plant)
2 cups soy milk
½ cup chopped pitted dates
pinch of salt
Method
Soak dates and buckwheat in soy milk in the refrigerator overnight. In the morning place ingredients in a saucepan, add a pinch of salt and gently simmer until the buckwheat is soft and the liquid is cooked into it. If the buckwheat absorbs all the liquid, then add more milk. Serve with additional milk.
Serves 4
Weigh 'n Pay is a bulk food store from Perth, Western Australia.
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