Rice Porridge with Quinoa Seeds and Pumpkin
Breakfasts • European
Description
Calories per 100 g: protein — 2 g, fat — 2.3 g, carbohydrates — 8.9 g, kcal — 76.
Ingredients
- Star anise to taste
- Pumpkin 1 piece
- Quinoa 1 tablespoon
- Ginger to taste
- Cinnamon to taste
- Cardamom to taste
- Coconut flakes 2 teaspoons
- Honey to taste
- Natural Yogurt 2 tablespoons
- Bran 0 oz
- Nutmeg to taste
- Basmati rice 1 tablespoon
Step-by-Step Guide
Step 1
Rinse the rice and quinoa, then add them to boiling water. Add the bran and diced pumpkin. Cook covered on low heat until the liquid is absorbed, about 20 minutes. The porridge should be thick.
Step 2
Grind the spices in a mortar, or use pre-ground spices. Add the spices and coconut to the porridge. Cook for another minute.
Step 3
Remove from heat, let cool slightly, and stir in the yogurt. When serving, sprinkle with coconut flakes, cinnamon, and drizzle with yogurt and honey.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!