A fall dinner made with just a few ingredients. Warming groats
Pumpkin porridge is one of my favorite ways to make a healthy fall dinner. Just a few ingredients are all you need to make this delicacy for the whole family.
Ingredients · Servings 3-4 people
- 250 g of pearl barley
- 500–600 g pumpkin
- 1 small leek
- 1 onion
- 2 cloves of garlic
- 2 tablespoons of butter or olive oil
- 500–600 ml vegetable broth
- 1 teaspoon dried thyme
- ½ teaspoon sweet paprika
- sun
- pepper
- 1–2 tablespoons grated Parmesan cheese
- pumpkin seeds for sprinkling
- fresh parsley
Method · 45 min
- Rinse the pearl barley in a sieve and add it to the vegetables. Stir, then pour in the hot broth.
- Reduce the heat, cover the pan or pot, and simmer for about 20–25 minutes, until the barley is tender and most of the liquid has been absorbed. Add a little more broth if necessary.
- At the end of cooking, add the remaining butter and gently stir. This will make the porridge creamier and give it a pleasant, buttery flavor.
- Transfer the cooked groats to bowls. You can sprinkle it with grated Parmesan, pumpkin seeds, or fresh parsley.
- Peel the pumpkin, remove the seeds, and dice it into large cubes. If you're using Hokkaido pumpkin, you can leave the skin on.
- Finely chop the onion and slice the leek into thin half-moons. Heat a tablespoon of butter or olive oil in a pan and sauté the vegetables for about 4–5 minutes, until softened. Add the minced garlic.
- Add the chopped pumpkin and sauté for a few more minutes. Season with thyme, sweet paprika, salt, and pepper.
