Buckwheat porridge with coconut milk, pumpkin, parsley and almonds

2 servings

25 minutes

A colorful mix of flavors with an obvious Asian twist, thanks to the coconut milk and cumin.

Energy value per serving

• Calories: 142.8
• Proteins: 4.4g
• Fats: 5.5g
• Carbohydrates: 21.4g

Ingredients

• Buckwheat groats: 50 g
• Pumpkin: 100 g
• Coconut milk: 30 ml
• Chopped parsley: 5 g
• Almond: 10 g
• Cumin (zira): 1 g
• Salt: to taste

Cooking steps

1. Pour buckwheat with cold water in a 1:3 ratio and put it on the stove on maximum.

   Required ingredients:

   • Buckwheat groats: 50 g

2. Peel the pumpkin and cut it into cubes.

   Required ingredients:

   • Pumpkin: 100 g

3. After boiling the buckwheat, wait for 5 minutes, then add the pumpkin. Keep the heat on maximum.

   Required ingredients:

   • Pumpkin: 100 g

4. Once the buckwheat swells (but there should still be water), add coconut milk, cumin, and salt.

   Required ingredients:

   • Coconut milk: 30 ml
   • Cumin (zira): 1 g
   • Salt:  to taste

5. Cook, stirring constantly, until the buckwheat is overcooked.

6. When the buckwheat is cooked, remove from heat, add chopped parsley, and let it sit for 5-7 minutes.

   Required ingredients:

   • Chopped parsley: 5 g

7. Place on a plate and sprinkle with chopped almonds.

   Required ingredients:

   • Almond: 10 g