These sweet, hot corn cakes, which are seasoned with thyme and orange zest and drizzled with homemade blackberry syrup, will amp up your breakfast.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 cup water
- ½ cup buckwheat groats, rinsed
- 8 asparagus spears
- ⅓ cup pesto
- 2 tablespoons grated Parmesan cheese (Optional)
Instructions
- Bring 1 cup water to a boil in a saucepan. Add buckwheat; stir once. Reduce heat and simmer until buckwheat is tender yet firm to the bite, about 8 minutes.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until tender, 2 to 6 minutes. Remove from steamer; cut into 1/2-inch pieces.
- Combine asparagus and pesto in a bowl; mix until coated. Add buckwheat; toss to combine. Top with Parmesan cheese.
Nutrition Facts
| Calories | 193 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 9 mg |
| Dietary Fiber | 3 g |
| Protein | 8 g |
| Saturated Fat | 3 g |
| Sodium | 200 mg |
| Sugars | 1 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |