Do you want to cook a hearty and tasty meal? Then buy a beautiful pumpkin and some pearl barley. Pumpkin porridge on milk with barley is an unusual tasty and satisfying combination. Step-by-step recipe with a photo. Video recipe.
Once again, while preparing pumpkin porridge, I decided to experiment and add pearl barley instead of the usual rice or millet. Sweet pumpkin porridge with milk and pearl barley is no less tasty than the classic version. This is a very worthy alternative to the usual recipe! After all, no one will argue that the Russian tsars knew a lot about food. As you know, Peter the Great had pearl barley as his favorite porridge. Correctly cooked barley, and if also with fillers, like pumpkin, will satisfy the most sophisticated requests. And then no one will turn his nose away from her. And again, pearl barley is good for health and body preservation, and in a company with pumpkin - a mega healthy dish. Pumpkin improves the condition of skin, hair and nails, boosts immunity and improves mood.
Of course, the preparation of this dish is a bit lengthy process due to the use of pearl barley, which must be prepared in advance. But on the other hand, the taste and benefits of the food are obvious. In a word, in today's menu I propose to prepare an unusual version of a side dish for a homemade lunch or dinner - pumpkin porridge in milk with barley. Plain barley cooked with pumpkin is a real little masterpiece with an unusual taste.
See also how to make pumpkin risotto.
- Caloric content per 100 g - 205 kcal.
- Servings - 2
- Cooking time - 8 hours (of which 6 hours for soaking and 1 hour for boiling pearl barley)
Ingredients:
- Pumpkin - 200 g
- Spices and spices - 1 tsp (taste)
- Honey - 2-3 tablespoons
- Milk - 200 ml
- Pumpkin seeds - 1 tbsp (optional for serving)
- Pearl barley - 50 g
Step by step cooking pumpkin porridge in milk with barley, recipe with photo:
1. Rinse pearl barley under running cold water in several waters to wash off all gluten. Then fill it with drinking cold water so that it covers the rump by 2 fingers. Leave it to swell for 6 hours and change the water 2-3 times. Then drain this water and rinse the cereal well.
2. Peel the pumpkin, remove the fibers with seeds and wash well.
3. Cut the pumpkin into slices and place in the cooking pot.
4. Pour potable water over the pumpkin and place on the stove to boil. After boiling, reduce heat to low and cook pumpkin covered for 20 minutes until soft. Check the readiness with a puncture of the pulp of a knife or a fork.
5. Then drain all the water from the stewpan, but do not pour it out, but use it to cook pearl barley or add to soup, stew, roast …
6. Use a crush or blender to grind the pumpkin to a puree consistency.
7. Transfer the soaked and swollen barley to a saucepan and cover with water or pumpkin broth in a ratio of 1: 3.
8. Send it to the stove to cook for 1 hour after boiling. The seeds should be soft.
9. Pour the boiled pearl barley porridge with milk.
10. Place the pot on the stove and boil.
11. Add pumpkin puree to the pearl barley porridge.
12. Also add any spices and spices that flavor the porridge: ground cinnamon, orange peel, vanilla sugar, ground ginger …
13. Stir food and bring to a boil again. Reduce heat to low and simmer porridge, covered, for 10 minutes.
14. Add honey to the ready-made pumpkin porridge in milk with pearl barley and mix well. Garnish with roasted peeled pumpkin seeds when serving.
See also a video recipe on how to cook barley porridge with pumpkin in a slow cooker.
