1/4 cup buckwheat
1/4 cup brown rice
1/4 teaspoon mineral salt
1/2 teaspoon fresh grated ginger or 1/4 teaspoon ginger powder
1/4 teaspoon cardamom powder or 1 cardamom pod
1/4 teaspoon cinnamon powder
1/4 cup chopped nuts (pecan or walnuts are a nice choice!
1/2 cup grated carrot
1 tablespoon ghee
2 cups water
2 chopped medjool dates
1 tablespoon flax meal (added after cooking)
A drizzle of honey (added after cooking)
Warm the ghee in a pot and add the salt, spices, nuts, and grated carrot. Simmer until fragrant, then add the buckwheat and brown rice. Stir and simmer for 1 to 2 minutes on medium-low heat. Add the water, stir and cover. Turn up the heat and bring the mixture to a boil. Reduce the heat to medium-low to low and simmer with the lid on until the grain is soft – around 30 to 40 minutes depending on your stove top. Add more water after cooking if needed to reach your desired thickness. Add the chopped dates around 5 minutes prior to the grain being ready.
Serve with flax meal sprinkled on top and a drizzle of honey.
Tip: Try swapping out the buckwheat for another grain such as pearled barley or spelt.