Kasha With Sauteed Pears And Cinnamon

1. 1

   Bring water up to a boil, then add kasha and turn down to simmer, covering well with a lid. Simmer about 20 minutes.

2. 2

   Meanwhile, core and slice your pear.

3. 3

   Heat butter over medium heat and sear pears lightly, adding cinnamon, a dash of salt, vanilla and honey. Continue cooking until soft but not completely mush.

4. 4

   Remove lid of kasha and stir in milk. Let absorb and continue cooking slowly. If texture is too firm for your liking, add water, stir, and continue cooking.

5. 5

   Serve pears atop kasha. I like to add yogurt and fleur de sel, but more milk or honey also would be lovely.

* Per serving · 4 servings · Values may vary.

No additional tips available.