Ingredients with Measurements:
- 1 cup of buckwheat groats
- 2 cups of water
- 1 cup of milk
- 1 cup of pumpkin puree
- 1 tsp of pumpkin spice
- 1 tsp of vanilla extract
- 1/4 cup of honey
- 1/4 cup of chopped walnuts
- Pinch of salt
Special equipment needed:
- Medium-sized saucepan
- Wooden spoon
- Measuring cups and spoons
- Blender or food processor (optional)
Step-by-step instructions:
1. Rinse the buckwheat groats in a fine-mesh strainer and place them in a medium-sized saucepan.
2. Add 2 cups of water and a pinch of salt to the saucepan and bring it to a boil over medium-high heat.
3. Reduce the heat to low, cover the saucepan, and let the buckwheat simmer for 15-20 minutes, or until the water is absorbed and the groats are tender.
4. In a separate saucepan, combine the milk, pumpkin puree, pumpkin spice, vanilla extract, and honey. Heat the mixture over medium heat, stirring occasionally, until it's hot and well combined.
5. Pour the pumpkin mixture over the cooked buckwheat groats and stir until everything is well combined.
6. Add the chopped walnuts and stir again.
7. Serve the pumpkin spice guriev porridge hot, garnished with additional chopped walnuts, if desired.
- Time:
Preparation time: 5 minutes
- Cooking time: 20-25 minutes
Temperature:
- Medium-high heat for boiling the buckwheat groats
- Medium heat for heating the pumpkin mixture
Serving size:
- This recipe makes 4 servings.
Nutritional information:
- Calories: 330
- Total fat: 8g
- Saturated fat: 1g
- Cholesterol: 5mg
- Sodium: 50mg
- Total carbohydrates: 58g
- Dietary fiber: 6g
- Sugars: 24g
- Protein: 10g
Substitutions for ingredients:
- Instead of buckwheat groats, you can use quinoa or steel-cut oats.
- Instead of milk, you can use almond milk, soy milk, or coconut milk.
- Instead of honey, you can use maple syrup or agave nectar.
- Instead of walnuts, you can use pecans or almonds.
Variations:
- Add a scoop of protein powder to the pumpkin mixture for an extra protein boost.
- Top the porridge with sliced bananas or diced apples for added sweetness and texture.
- Use different spices, such as cinnamon or nutmeg, instead of pumpkin spice.
Tips and tricks:
- Rinse the buckwheat groats well before cooking to remove any debris or dirt.
- Stir the porridge frequently while it's cooking to prevent it from sticking to the bottom of the saucepan.
- If you prefer a smoother texture, blend the pumpkin mixture in a blender or food processor before adding it to the cooked buckwheat groats.
Storage instructions:
- Store any leftover porridge in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the porridge, add a splash of milk or water to the saucepan and heat it over medium heat, stirring occasionally, until it's hot.
Presentation ideas:
- Serve the porridge in individual bowls, garnished with chopped walnuts and a sprinkle of pumpkin spice.
Garnishes:
- Chopped walnuts
- Sliced bananas
- Diced apples
- Pumpkin seeds
Pairings:
- Serve the porridge with a cup of hot coffee or tea for a cozy breakfast.
Suggested side dishes:
- Toasted whole-grain bread
- Fresh fruit salad
- Yogurt parfait
Troubleshooting advice:
- If the porridge is too thick, add a splash of milk or water to thin it out.
- If the porridge is too thin, cook it for a few more minutes to allow the liquid to absorb.
Food safety advice:
- Make sure to store any leftover porridge in the refrigerator and consume it within 3 days.
Food history:
- Guriev porridge is a traditional Russian dish made with buckwheat groats and often served with butter and sour cream.
Flavor profiles:
- This pumpkin spice guriev porridge is warm, comforting, and slightly sweet, with a hint of pumpkin spice and a nutty flavor from the buckwheat groats.
Serving suggestions:
- Serve the porridge for breakfast or brunch, topped with your favorite garnishes and paired with a hot beverage.
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