Warrior Porridge
⏳ Time
1 hour
🥕 Ingredients
14
🍽️ Servings
4
Description
Recipe taken from the book 'Delicious Porridges: 365 Best Recipes'.
Ingredients
- Rice - ½ cup
- Buckwheat Groats - ½ cup
- Pearl barley - ½ cup
- Millet - ½ cup
- Papaya flesh - 7.1 oz
- Onion - 2 heads
- Turnips - 3 pieces
- Courgette - 1 piece
- Tomatoes - 5 pieces
- Orange Bell Peppers - 3 pieces
- Beetroot - 2 pieces
- Butter - 1.8 oz
- Salt - ½ tablespoon
- Breadcrumbs - to taste
Step by Step guide
Step 1
Sort and rinse all the grains.
Step 2
Peel, wash, and grate the carrots and beets on a coarse grater.
Step 3
Grate the pumpkin on a coarse grater as well.
Step 4
Peel, wash, and chop the onion.
Step 5
Wash the cucumber and tomatoes and slice them thinly.
Step 6
Wash the bell pepper, remove the stems and seeds, and cut into thin strips.
Step 7
In the bottom of a deep, greased pot, sprinkle breadcrumbs, then layer the prepared ingredients in the following order: beets, millet, carrots, rice, then tomatoes and bell pepper, followed by buckwheat, then onion and barley.
Step 8
Top the mixture with pumpkin.
Step 9
Pour 1.2 liters of hot salted water over the top layer, place the pot over heat, bring to a boil, and cook for 15–20 minutes.
Step 10
Then remove the pot from the heat.
Step 11
Cover with a lid and place in a preheated oven for 20 minutes. Turn the pot with the cooked porridge onto a wide flat dish.
Step 12
Cut the porridge into portioned pieces and serve.
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