Simple Ayurvedic Recipe: Buckwheat and brown rice porridge — Hale Pule Ayurveda & Yoga

In the West, it is said that breakfast is the most important meal of the day. This is also true from an Ayurvedic perspective. Here’s an Ayurvedic breakfast recipe that will nourish and ground you: buckwheat and brown rice porridge.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

A good guideline for cooking most grains into porridge is to use 2 to 3 cups of water to ½ cup grain for two people. Use less water if you want it hearty, more for a soupier, easier-to-digest version. Add ghee or oil, mineral salt and spices and let it cook for 30 to 45 minutes, depending on the grain you use.

Step 2

Serves 2

Step 3

Warm the ghee in a pot and add the salt, spices and sunflower seeds. 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 (this varies depending on the heat of your cooktop) and simmer with the lid on for about 30 to 40 minutes. The grain will be soft when ready. Add more water after cooking if needed to reach your desired thickness.

Step 4

Serve with flax meal sprinkled on top.