Toasted Buckwheat with Buttery Pears, Yogurt, and Sunflower Seeds

Instructions

1. 1

   Toast the buckwheat

   Add the buckwheat to a dry pot and toast over medium heat for 2–3 minutes, stirring occasionally. When it begins to smell lightly nutty, pour in the water.

   
2. 2

   Cook the buckwheat until tender

   Add the salt, bring to a gentle boil, and cover the pot. Cook over low heat for 8 minutes, then pour in the milk and cook for another 5–7 minutes, stirring occasionally, until the buckwheat is tender and the mixture has thickened. Remove from the heat.

   
3. 3

   Soften the pears in butter

   Core the pears and cut them into cubes about 1.5 cm across. Melt the butter in a pan, add the pears, and cook for 4–5 minutes, until softened but not falling apart.

   
4. 4

   Season the fruit and toast the seeds

   Add the honey, lemon juice, and cardamom to the pears. Stir and cook for 1 more minute, until the juices combine into a glossy coating. Add the seeds to a small dry pan and toast for 2–3 minutes, stirring constantly, until lightly fragrant.

   
5. 5

   Divide into bowls and serve

   Divide the warm buckwheat between two bowls. Top with the pears and their pan juices, add 60 g of yogurt to each bowl, and sprinkle with the toasted seeds. Serve immediately, while the buckwheat is warm and the seeds are crunchy.