Day 21 Breakfast: Savory Grains
I came across a fantastic (Mark Bittman never disappoints me) article
on savory breakfast foods. Although I love sweet breakfast foods, I
like pairing sweets with savory items, or have it by itself few times
a week (I miss the intestine noodles, an excellent street food in
Taiwan).
I was inspired by Mark Bittman's wheat berries recipe; therefore, I
decided to cook buckwheat groats for breakfast this morning. I
followed a simple and excellent recipe posted by Craig Claiborne,
former NY Times Food Editor (don't you just love NY Times
food writers?). The whole cooking process took less than 30 minutes,
and it tasted wonderful. I flavored the buckwheat gorats with cumin,
cayenne pepper, and paprika. Buckwheat groats has been added to my
breakfast recipe box.
