Cracked Emmer and Carrot Porridge |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 cup cracked emmer wheat, (see note) |
1 1/2 cups whole milk |
2 large braised carrots, chopped, or use other steamed or roasted carrots |
2 teaspoons sherry vinegar |
1 teaspoon honey |
salt |
2 tablespoons salted roasted pumpkin seeds |
2 tablespoons freshly grated parmigiano-reggiano cheese |
1/2 teaspoon crushed cumin seeds |
Directions:
1. 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.
2. Meanwhile, quarter the braised carrots and puree them in a food processor.
3. 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.
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