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Kutya from wheat in a slow cooker

Wheat Kutya in a Slow Cooker

A sweet wheat porridge the whole family will love! Kutya — sweet wheat porridge with honey, nuts, dried fruit, and poppy seeds — is a dish traditionally served on Christmas Eve and at Epiphany. Here's a simple recipe for a very tasty kutya made in a slow cooker, easy enough for any level of cook.

prostosmachno

Recipe author

Watch the video

Composition / ingredients

Servings:

Wheat berries (whole wheat; or use parboiled wheat, which cooks 5 times faster in the slow cooker)

160

Salt

Sugar

Honey

Walnuts

Raisins

100

Poppy seeds

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 10 % 7 g

Fats 17 % 12 g

Carbohydrates 73 % 51 g

350 kcal

GI: 31 / 27 / 42

Cooking method

Step 1:

Rinse the wheat, put it in the slow-cooker insert, and cover with water (5 parts water to 1 part wheat). Add salt and set the slow cooker to "Stew" for 2.5 hours. If you're using parboiled wheat, set it to "Porridge" for 30–40 minutes.
Step 2:

Cover the poppy seeds and raisins with boiling water, keeping the poppy seeds covered so they swell better.
Step 3:

Chop the nuts with a knife or in a mortar.
Step 4:

Once the poppy seeds have swelled (at least an hour, but you can wait until the wheat is nearly done), drain them, add a teaspoon of sugar, and grind them in a mortar until they release their "poppy milk."
Step 5:

Drain the raisins too. Stir a little boiling water into the honey to loosen it. When the porridge is done, add the honey, raisins, nuts, and poppy seeds and mix well. The kutya is ready. Enjoy! See the video recipe for a more detailed walkthrough.