Buckwheat and Brown Rice Breakfast Bowl

Serves 2


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.

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