Buckwheat Porridge with Dried Apricots, Candied Ginger and Orange Sauce

by Editorial Staff

If you like citrus fruits, then by all means you should try to cook buckwheat with orange, dried apricots, and ginger. An unusual second dish with an incredible citrus aroma. Not only adults but also children will be delighted. All the ingredients are harmoniously combined and complement each other, and the orange juice sauce with honey and small star anise add its zest to the dish.

Ingredients

  • Buckwheat groats – 100 g
  • Orange – 1 pc. (350 g)
  • Dried apricots – 60 g
  • Ginger (candied fruit) – 5 g
  • Butter – 30 g
  • Honey – 25 g
  • Badian – 1 star
  • Salt – 1 pinch
  • Water – 200 ml

Directions

  1. Prepare all ingredients, rinse and pat dry ahead of time. Scald the orange with boiling water and pat dry with a towel.
  2. Rinse the buckwheat well with running cold water. Transfer to a saucepan and pour in cold water. Add salt and heat. Bring to a boil. Cook for 15-20 minutes over low heat, until tender. During this time, all the liquid should evaporate, and the buckwheat should become crumbly.
  3. Cut dried apricots into small cubes. Do the same for the candied ginger.
  4. Remove the zest from the orange. For this purpose, I use a fine-toothed grater. I put parchment on top. Thanks to this, the entire zest will be collected on paper. The weight of the zest from this orange is 6 g. I used only about 1 g, the rest I froze for further use.
  5. Cut the orange into two halves and squeeze the juice out of each. I do it with a hand press. Strain the finished juice through a fine strainer. I got 140 ml of juice.
  6. The buckwheat porridge is ready.
  7. Melt the butter in a deep frying pan.
  8. Add chopped dried apricots, ginger, half orange juice, orange zest (about 1 g). Stir.
  9. Cook over moderate heat for 1-2 minutes, stirring occasionally with a spatula.
  10. Add buckwheat porridge to the pan. Stir. Heat it for about 2 minutes over low heat.
  11. For the sauce, pour the remaining orange juice into a saucepan. Add star anise and honey to taste. Stir and bring to a boil. Boil it down a bit. I boiled for about 4-5 minutes on low heat.
  12. Serve buckwheat to the table, drizzle with orange sauce.

Bon Appetit!

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