Buckwheat Porridge with Cranberry Compote (Griķu Biezputra ar Auzenēm)
Griķu Biezputra ar Auzenēm, or Buckwheat Porridge with Cranberry Compote, is a traditional dish from Livonian cuisine that is both hearty and delicious. This recipe combines the earthy flavors of buckwheat with the tartness of cranberries for a comforting and satisfying meal.
Ingredients
- 1 cup buckwheat groats
- 2 cups water
- 1/2 teaspoon salt
- 1 cup fresh or frozen cranberries
- 1/2 cup sugar
- 1/2 cup water
Instructions
- Rinse the buckwheat groats under cold water.
- In a saucepan, bring 2 cups of water to a boil. Add the rinsed buckwheat groats and salt. Reduce heat, cover, and simmer for 15-20 minutes, or until the water is absorbed and the buckwheat is tender.
- While the buckwheat is cooking, make the cranberry compote. In a separate saucepan, combine the cranberries, sugar, and 1/2 cup of water. Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens, about 10 minutes.
- Serve the cooked buckwheat porridge with a generous spoonful of cranberry compote on top.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 20 minutes
- Total time:
- 30 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 45g
- Protein
- 8g
- Fat
- 4g
Supplies
Saucepan Spoon
Tools
Cooking pot Stove
Serving suggestions
Serving suggestions: Enjoy the buckwheat porridge with cranberry compote as a warm and comforting breakfast or a filling dinner.
Tips & tricks
Tip: You can adjust the sweetness of the cranberry compote to your liking by adding more or less sugar.
Cost
$5