Barley porridge with baked pumpkin and cranberries

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

Preparation

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.
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.
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.
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.