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.

Buckwheat Porridge with Cranberry Compote (Griķu Biezputra ar Auzenēm)

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

  1. Rinse the buckwheat groats under cold water.
  2. 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.
  3. 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.
  4. 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