Rice porridge with quinoa seeds and pumpkin
1 serving
25 minutes
Rice porridge with quinoa and pumpkin is a delicate and aromatic dish that combines the softness of rice, the nutty flavor of quinoa, and the sweetness of pumpkin. A rich bouquet of spices – cinnamon, cardamom, nutmeg, and ginger – fills the porridge with warmth and coziness. This porridge is perfect for a hearty breakfast or a light dinner, providing energy and satisfaction. Natural yogurt adds a creamy texture while coconut flakes give a light exotic note. Honey finishes the dish with a sweet accent, creating a harmonious balance of flavors. European cuisine borrowed this dish from healthy eating traditions, making it an ideal option for those who appreciate healthy and delicious recipes.
1
Rinse the rice and quinoa, add to boiling water. Add bran and diced pumpkin. Cook covered on low heat until the liquid is absorbed, about 20 minutes. The porridge should be thick.
- Pumpkin: 1 piece
- Quinoa: 1 tablespoon
- Bran: 15 g
- Basmati rice: 1 tablespoon
2
Grind the spices in a mortar, or use ground ones. Add spices and coconut to the porridge. Cook for about another minute.
- Star anise: to taste
- Ginger: to taste
- Cinnamon: to taste
- Cardamom: to taste
- Desiccated coconut: 2 teaspoons
- Nutmeg: to taste
3
Remove from heat, let it cool slightly, and mix in the yogurt. When serving, sprinkle with coconut flakes, cinnamon, and drizzle with yogurt and honey.
- Plain (natural) yoghurt: 2 tablespoons
- Desiccated coconut: 2 teaspoons
- Cinnamon: to taste
- Honey: to taste
