Barley Porridge with Baked Pumpkin and Cranberries

When is the last time you ate barley porridge? For a long time now. Then be sure to try cooking - it has a delicate aroma and a very pleasant taste. Barley grits go well with apples, pears and sweet vegetables like pumpkin.

Ingredients

• 300 g barley
• 500 g pumpkin
• 100 g dried cranberries
• 2 tbsp. l. vegetable oil
• 2 tsp cinnamon
• 1 tbsp. l. brown sugar
• salt

Directions

1. Rinse the barley in plenty of water, put it on a sieve, pour 1 liter of cold water and leave for 8 hours. Then cook the porridge in the same water until tender, 20 minutes.
2. Soak the cranberries in 100 ml hot water for 10 minutes, then fold them onto a sieve. Peel the pumpkin and cut into 1–1.5 cm cubes.
3. Put the pumpkin in an ovenproof dish, sprinkle with oil and bake in an oven preheated to 220 ° C for 10-15 minutes, stirring a couple of times during this time.
4. When the porridge is ready, add pumpkin, cranberries, salt, sugar and cinnamon, stir and leave in a warm place, wrapped in a towel, for 15 minutes.