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Buckwheat Baked in a Pumpkin (Slow Cooker)

A very tasty, hearty, out-of-the-ordinary dish! Buckwheat baked in a pumpkin in the slow cooker is filling enough to stand in for a full dinner, or even lunch. The bits of prune pair beautifully with the pork, and that winning flavor combination gives the buckwheat a distinctive twist. Its striking presentation makes it all the more appetizing!

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Buckwheat porridge in pumpkin in slow cooker
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 20 % 4 g
Fats 30 % 6 g
Carbohydrates 50 % 10 g
107 kcal
GI: 20 / 40 / 40
    1. Rinse the pumpkin, dry it, and cut off the top to make a "lid." Scoop out the core and seeds, then carve out as much flesh as you can from inside to hollow it out. In a small bowl, mix salt, freshly ground black pepper, and any dried spices you like, then rub the pumpkin generously inside and out with the mixture. Set the pumpkin in the slow-cooker bowl and run the "Bake" setting for about an hour and a half. 2. Rinse the buckwheat 4–5 times in water, then put it in a saucepan and cover with clean water. Cook over low heat until all the liquid is absorbed. 3. Peel, rinse, and finely dice the onion. Heat the vegetable oil in a skillet and sauté the onion over moderate heat until soft, a couple of minutes. 4. Rinse the pork, pat it dry with paper towels, and cut it into small pieces. Add the pork to the skillet with the onion, season with salt and black pepper to taste, and cook everything together for 5–7 minutes over medium heat. 5. Cover the prunes with hot water for 10–15 minutes, then drain and chop them small. 6. Once the buckwheat is done, stir in the sautéed onion and pork and the chopped prunes. Mix everything together and taste, seasoning with more salt and black pepper if needed. 7. Meanwhile, when the slow cooker's timer goes off, open the lid and carefully lift off the pumpkin's top. Fill the pumpkin with the buckwheat, meat, and prunes, set the top back on snugly, and close the slow cooker. Select the "Bake" setting again and set the timer for 40 minutes. Your buckwheat baked in a pumpkin is ready — delicious and satisfying! Enjoy!

Caloric content of the products possible in the composition of the dish

  • Pork fat - 333  kcal/100g
  • Pork meat - 357  kcal/100g
  • Pork - low-fat roast - 184  kcal/100g
  • Pork chop on a bone - 537  kcal/100g
  • Pork - schnitzel - 352  kcal/100g
  • Pork Shoulder - 593  kcal/100g
  • Boar's leg - 113  kcal/100g
  • Pork - 259  kcal/100g
  • Pumpkin - 29  kcal/100g
  • Buckwheat (whole grain) - 335  kcal/100g
  • Dark buckwheat flour - 333  kcal/100g
  • Light buckwheat flour - 347  kcal/100g
  • Boiled buckwheat - 163  kcal/100g
  • Buckwheat - 313  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Prunes - 227  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Spices dry - 240  kcal/100g

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