Ingredients
1 c. cracked emmer wheat (see Note)
1 1/2 c. whole milk
2 large braised carrots
2 tsp. sherry vinegar
1 tsp. honey
salt
2 tbsp. salted roasted pumpkin seeds
2 tbsp. Freshly grated Parmigiano-Reggiano cheese
1/2 tsp. crushed cumin seeds
Preparation
Step 1In 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.Step 2Meanwhile, quarter the braised carrots and puree them in a food processor.Step 3Stir 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. Looking for more healthy recipes? Check out our collections of low-fat recipes, healthy recipes for the whole day, and vegan recipes.
