I always recommend cooking barley porridge with pumpkin in a slow cooker. It gives the same uniform heating as an oven, but it turns out even easier and faster. A wonderful recipe for the whole family for every day!
Ingredients
- Barley groats - 1.5 glasses
- Pumpkin - 300 g
- Chili pepper - 1 piece
- Cilantro - 0.5 beam
- Ginger - 2 see
- Garlic - 2 teeth
- Turmeric - 1 tsp.
- Spices and seasonings - 1 tsp.
- Pumpkin seeds - 2 tbsp.l.
- Water - 2.5 glasses
- Coconut milk - 1.5 glasses
Step-by-step cooking recipe
Coarsely chop the pumpkin, rinse the grits and put them in a bowl of a slow cooker.
Fill with water and coconut milk, and turn on the "Porridge" mode for 45-50 minutes.
5 minutes before the end, add chopped chili, cilantro, garlic, spices and seeds, and mix.
Add a little oil if desired.
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