Chai Scented Breakfast Kasha

We've been getting a substantial amount of rain around here lately.  Rain + cold + no sun = the need for warm and comforting things.  I have an unofficial list that lives in my brain of the things I need when it's cold and dreary.  Since I've said before that I pretty much make lists for everything, I shall share it below:

slightly oversized, yet oh-so-comfy soft black sweater
woolen socks
hot tea, lots and lots of hot tea
a warm beanie and scarf
knitting needles and yarn
a good book or two, even if it's a cookbook :)
warm, substantial food

This past weekend, donned in my oversized sweater and woolen socks, I brewed myself a cup of tea while thinking about what to make for breakfast.  I wanted something warm with spices and a bit of sweetness, yet substantial enough to keep me going until lunch.  After looking through my pantry, I decided to use some kasha (buckwheat groats) and make it into a hot breakfast cereal of sorts, scented with some chai spices.  It ended up being just what I wanted and I had to keep myself from devouring it before snapping some photos.  It's gluten free, vegan, and refined sugar-free so go ahead and indulge in some warm kasha goodness!

Chai Scented Breakfast Kasha
serves 2

3/4 cup kasha (buckwheat groats)
3/4 cup rice milk (or other milk of your choice)
3/4 cup water
pinch of fine grain sea salt
1 cinnamon stick
2 whole star anise
8 cardamom pods
brown rice syrup, to taste
diced pear and toasted sliced almonds, to serve (optional)

**if you don't have any of the whole spices called for, use a pinch or so of the dried and ground versions instead**
                                                                                            



Combine the rice milk, water, and whole spices in a sauce pan.  Bring to a boil over high heat then add the kasha and a pinch of salt.  Reduce the heat to a simmer and cook for about 15 minutes, stirring occasionally until the liquid has mostly been absorbed and the kasha is al dente.  Remove the kasha from the heat and carefully remove all of the whole spices and discard.  Stir in a bit of brown rice syrup (I used around 2 tbsp total) and then divide the kasha into two bowls.  To serve, top each with toasted sliced almonds and diced pears along with a drizzle of brown rice syrup.  Enjoy!