Serves 6
25 min
Kasha with Sautéed Pears and Cinnamon
Recipe GLPR61d351e0aa6352
A comforting Eastern European breakfast or side dish featuring nutty toasted buckwheat groats cooked until tender, topped with warm sautéed pears infused with cinnamon, vanilla, and a touch of honey. Light, naturally gluten-free, and perfectly complemented by a dollop of yogurt or sour cream.
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Ingredients
¾ cups water, plus more as needed
¾ cups toasted buckwheat groats (kasha)
1 medium Bartlett pear
1 teaspoon butter
½ teaspoon ground cinnamon
kosher salt to taste
1 teaspoon vanilla extract
1 teaspoon honey
⅛ cup milk
yogurt or sour cream for topping (optional)
Directions
Bring water to a boil in a medium saucepan over high heat. Season lightly with kosher salt.
Stir in the toasted buckwheat groats, then reduce heat to medium-low. Cover and simmer for 12–14 minutes, stirring occasionally, until the kasha is tender and most of the liquid is absorbed. Add more water if needed to prevent drying.
While the kasha cooks, peel and core the Bartlett pear, then slice it into thin wedges.
Heat the butter in a small skillet over medium heat. Once melted, add the pear slices and cook for 3–4 minutes, stirring gently, until they begin to soften.
Sprinkle the cinnamon over the pears and stir well to coat evenly. Cook for another 1–2 minutes until fragrant.
Remove the skillet from heat. Stir in the vanilla extract, honey, and milk, combining gently until the sauce is smooth and well combined.
Divide the cooked kasha among serving bowls and top with the warm sautéed pears and cinnamon sauce. Add a dollop of yogurt or sour cream if desired.
