Buckwheat porridge with berries

Name: Buckwheat porridge with berries
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 l milk (1,5 % fat); 2 TEASPOONS Butter; 7-10 Tbsp Salt; 150 g Buckwheat groats; 150 g Strawberries; 150 g Raspberries; 150 g Blueberries; 4 TSP Agave syrup; 50 g Pistachio kernels

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 l milk (1,5 % fat)
2 TEASPOONS Butter
7-10 Tbsp Salt
150 g Buckwheat groats
150 g Strawberries
150 g Raspberries
150 g Blueberries
4 TSP Agave syrup
50 g Pistachio kernels

Directions

1
Bring milk, butter and 1 pinch of salt to the boil in a saucepan. Let buckwheat groats swell for 15-20 minutes, stirring occasionally. Wash and clean the strawberries and cut them into small pieces.
2
Raspberries selected. Wash blueberries.
3
Stir the agave syrup into the porridge. Coarsely chop the pistachios. Divide the porridge into bowls, add the berries and mix with the pistachios.