Easy Buckwheat with milk is a delicious gluten free comfort food that is rich in zinc, copper and manganese. This complete protein is loaded with all 9 essential amino acids and tons of fiber! Turn this simple porridge into a family favorite by topping it off with fresh fruit or berries.
Ingredients: • 1/3 cup buckwheat • 4 cups hot milk • 2 tablespoons sugar • 2 Tablespoon butter Directions: • Preheat your oven to 250°F. • Even if grain looks clean it is still good idea to take a look at it more close and remove seed shells or weed which sometimes can happen in the grains. For that pour a bit of buckwheat on the table so you can arrange it in a thin layer and then remove everything which doesn’t look like a buckwheat with your finger. • Stir together the buckwheat, hot milk, sugar and butter in a bowl. • Pour the mixture into a greased casserole dish and slide it into the preheated oven. • Bake, uncovered, for 2 hours, stirring about every half an hour. • Serve
Dakjuk or takjuk – the complex Korean name of this dish is translated quite simply: “juk” is rice porridge, and “dak” is chicken. This food is included in the daily menu of many Koreans. In addition to being delicious, dakjuk is incredibly healthy.