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.
Calories142.8kcal
Proteins4.4grams
Fats5.5grams
Carbohydrates21.4grams
1
Pour buckwheat with cold water in a 1:3 ratio and put it on the stove on maximum.
- Buckwheat groats: 50 g
2
Peel the pumpkin and cut it into cubes.
- Pumpkin: 100 g
3
After boiling the buckwheat, wait for 5 minutes, then add the pumpkin. Keep the heat on maximum.
- Pumpkin: 100 g
4
Once the buckwheat swells (but there should still be water), add coconut milk, cumin, and salt.
- Coconut milk: 30 ml
- Cumin: 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.
- Chopped parsley: 5 g
7
Place on a plate and sprinkle with chopped almonds.
- Almond: 10 g
