Directions:
- In a medium saucepan, cook the cracked emmer over moderate heat, stirring, until it is toasted, about 1 minute. Whisk in the milk and 2 cups of water and cook over low heat, whisking often, until the porridge is thick and the wheat is al dente, about 20 minutes.
- Meanwhile, quarter the braised carrots and puree them in a food processor.
- Stir the carrot puree into the porridge along with the sherry vinegar and honey and season with salt. Spoon the porridge into shallow bowls. Top with the roasted pumpkin seeds, grated Parmesan cheese and crushed cumin seeds and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 62.73 Kcal (263 kJ) | ||
| Calories from fat | 5.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.59g | 1% | |
|---|---|---|---|
| Cholesterol | 2.13mg | 1% | |
| Sodium | 117.02mg | 5% | |
| Potassium | 282.52mg | 6% | |
| Total Carbs | 10.82g | 4% | |
| Sugars | 7.83g | 31% | |
| Dietary Fiber | 1.47g | 6% | |
| Protein | 3.69g | 7% | |
| Vitamin C | 2.2mg | 4% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 0.2mg | 1% | |
| Calcium | 132.1mg | 13% | |
| Amount Per 100 g | |||
| Calories | 44.25 Kcal (185 kJ) | ||
| Calories from fat | 3.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.41g | 1% | |
|---|---|---|---|
| Cholesterol | 1.51mg | 1% | |
| Sodium | 82.55mg | 5% | |
| Potassium | 199.31mg | 6% | |
| Total Carbs | 7.64g | 4% | |
| Sugars | 5.53g | 31% | |
| Dietary Fiber | 1.04g | 6% | |
| Protein | 2.6g | 7% | |
| Vitamin C | 1.6mg | 4% | |
| Vitamin A | 0.3mg | 12% | |
| Iron | 0.2mg | 1% | |
| Calcium | 93.2mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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