Mongolian Buckwheat Porridge with Foraged Mountain Herbs

Name: Mongolian Buckwheat Porridge with Foraged Mountain Herbs
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2 servings
Cuisine: Asian
Ingredients: 3/4 cup buckwheat groats; 2 cups sheep's milk; 1/4 cup wild mountain herbs; 1 tsp dried juniper berries; 1 tbsp unsalted butter; 1/4 tsp salt

Hearty, nutty buckwheat cooked with wild herbs and a touch of sheep's milk for a traditional nomadic breakfast.

Cuisine: Asian

Category: Breakfast

Prep: 5 minutes. Cook: 25 minutes.

Serves 2.

Ingredients

3/4 cup buckwheat groats
2 cups sheep's milk
1/4 cup wild mountain herbs
1 tsp dried juniper berries
1 tbsp unsalted butter
1/4 tsp salt

Instructions

Step 1: Rinse buckwheat groats under cold water until water runs clear. Combine rinsed groats, 2 cups sheep's milk, and 1 tsp dried juniper berries in a saucepan.
Step 2: Bring to a gentle simmer over medium heat, stirring occasionally, then reduce heat to low. Cover and cook for 20 minutes until groats are tender and milk is absorbed.
Step 3: Stir in 1 tbsp unsalted butter and 1/4 tsp salt until melted. Fold in 1/4 cup chopped wild mountain herbs and cook for 2 minutes until herbs wilt but retain color.