Buckwheat Porridge

Method

Rinse the buckwheat groats thoroughly under cold water to remove any hulls and bitter compounds. Bring the milk and water to a gentle boil in a heavy-bottomed pot, then add salt and stir in the buckwheat groats slowly to avoid lumping. Reduce heat to low and simmer, stirring frequently, for approximately 15-20 minutes until the groats are tender and have absorbed most of the liquid, creating a creamy consistency. Stir in the butter and sweeten to taste with honey or sugar. Serve hot, traditionally accompanied by a knob of butter melting on top and a drizzle of honey.