How to cook millet with pumpkin in milk. Pumpkin porridge with millet in milk. Porridge with pumpkin and millet on the stove: a recipe with raisins

Step-by-step recipes for fragrant millet porridge with pumpkin, raisins, nuts, apples and meat

2017-12-19 Rida Khasanova

Grade
prescription

7582

Time
(min)

servings
(people)

In 100 grams of the finished dish

4 gr.

5 gr.

carbohydrates

23 gr.

149 kcal.

Option 1: Classic recipe for millet porridge with pumpkin

Pumpkin is an autumn vegetable that will become the basis proper nutrition during the cold season. The most delicate pumpkin porridge will add variety to the meager winter menu and fill the body with various vitamins.

Pumpkin porridge with millet is considered the most useful, it helps to get rid of toxins, preserve beauty, and energize for the whole day. This dish is best served for breakfast. It is also suitable for baby food.

Ingredients:

a glass of millet;
half a kilogram of pumpkin;
350-400 ml. water;
one or two glasses of milk;
a couple of spoons of granulated sugar;
salt;
small piece butter.

Step by step recipe millet porridge with pumpkin

For cooking, pumpkin is bright orange in color and sweet in taste. Peel the vegetable from a dense peel and cut the pulp into squares. You can grate, but this process will take a long time.

Put the prepared pumpkin in a saucepan with water and put on the stove. Boil for about a quarter of an hour, during which time the pulp should become soft and less dense. If you do not want pieces of pumpkin to be felt in the porridge, then you need to turn it into mashed potatoes with a potato crusher.

Salt the millet with pumpkin pulp a little, cover the pan with a lid and put on a fire of low power for fifteen minutes. Constantly check the porridge so that it does not burn to the bottom.

When the cereal is ready, add butter and sugar. The amount of granulated sugar will depend on how sweet you want to make the dish.

Pour boiled milk into porridge, stir and leave on the stove for another 2-3 minutes. You can sprinkle with cinnamon if you like. Turn off the stove, cover the pan with a lid and leave the dish for ten minutes.

Delicious millet porridge with pumpkin pulp is ready for breakfast!

Option 2: A quick recipe for millet porridge with pumpkin

Pumpkin and millet porridge can be cooked without adding milk, but simply on water. This recipe is very simple, but the porridge turns out to be no less tasty and just as healthy.

Ingredients:

one and a half glasses of millet;
three glasses of water;
small pumpkin;
a tablespoon of honey;
a pinch of salt;
a tablespoon of oil.

How to quickly cook millet porridge with pumpkin

Rinse the pumpkin under running water and remove the peel and seeds. Cut the pulp with a knife into small cubes.

Pour the washed cereal into the pan, pour water and add the rest of the products: chopped pumpkin, salt and a spoonful of honey.

After the water begins to boil, reduce the power of the fire and cook, stirring from time to time so that the porridge does not stick. The average cooking time is twenty minutes, during which time the millet should soften. Water can be added as needed.

Remove the pan from the heat, wrap in a thick towel and leave for about a quarter of an hour.

Serve porridge to the table, adding a piece of butter to each serving.

Option 3: Millet porridge with pumpkin and raisins in a slow cooker

Millet porridge with pumpkin and raisins is a great breakfast option for the whole family. The bright taste and aroma of porridge will give all family members a charge of vivacity for the whole day. A multicooker will help to cook porridge simply and quickly.

Ingredients:

2 multi-glasses of millet groats;
300 gr. pumpkin pulp;
3 multi-glasses of milk;
a handful of raisins;
50-55 gr. butter;
a few shelled walnuts.

How to cook

Rinse the cereal thoroughly until the water runs clear. Pour it into the multicooker bowl.

wash the pumpkin cool water, remove the peel and cut out the seeds. Divide the pulp into small pieces. Connect with millet.

Rinse the raisins in water, remove the tails and add to the rest of the products.

Combine water and milk in a slow cooker, mix all the ingredients together. On the display, press the button with the rice or porridge mode, and leave for half an hour.

After cooking, hold the porridge in the slow cooker for another ten minutes. After that, you can serve, adding a piece of butter and halves of a walnut to each plate.

Option 4: Millet porridge with pumpkin and apples

The recipe for millet porridge with pumpkin and apples came from Soviet cuisine. To make the porridge especially fragrant, it is first necessary to bake the pumpkin in the oven, then it will transfer all its caramel smell to the dish. And apples will give a pleasant sourness.

Ingredients:

530 gr. pumpkins;
170-200 gr. millet groats;
500-600 ml. milk;
one apple;
a quarter of a pack of butter;
a couple of tablespoons of sugar;
a pinch of cinnamon to taste.

Step by step recipe

Cut the pumpkin and remove the seeds. Divide the vegetable into slices. Grease a baking sheet with butter, spread the pumpkin and sprinkle it with sugar. Cook in the oven for about 40 minutes at 250 C.

While the pumpkin is cooking in the oven, prepare the porridge. Boil 2 tablespoons of water in a saucepan, then pour in the milk. Such a trick to avoid burning milk to the bottom of the dish. If desired, milk can be replaced with water, or divided in half with it. When the milk begins to boil, add the washed millet, reduce the power of the fire, close the saucepan with a lid and cook until tender.

Get the pumpkin ready on a baking sheet, remove the skin from it. Grind the pulp on a grater or mash with a fork. Add to porridge and mix well.

Apple - it is better to take unsweetened varieties - wash, cut off the peel and grate, or chop very finely with a knife. Transfer to porridge, add oil and stir. Wrap the pan in a towel and let it brew for about 15-20 minutes.

When serving, sprinkle each serving with sugar and, if desired, ground cinnamon.

Option 5: Millet porridge with pumpkin in a pot

Dishes that are cooked in a pot are especially tasty, saturated with their own aromas. And millet porridge with pumpkin is no exception.

Ingredients:

0.5 l. baked milk;
260 gr. pumpkins;
3/4 cup millet;
rafinated sugar;
salt;
butter oil.

How to cook

Rinse the millet groats with cool water several times until it becomes transparent. Pour boiling water over and cook for a few minutes. Then transfer the millet to a sieve and rinse again in running water.

Pour the washed cereal into a pot of boiling water again and repeat the washing procedure again.

Arrange the prepared millet in a baking pot. Heat the baked milk slightly and pour into the millet. Put the pot in the oven at a temperature of 170-180 C.

When the milk in the pot begins to boil, add sugar and pumpkin, grated or cut into very small pieces. Salt a little, put a piece of any butter and put it back in the oven.

Keep the porridge in the oven for about a quarter of an hour, turn off the oven, but keep the pot inside for another half an hour so that the porridge is infused.

The porridge is ready! Serve directly in the pot, without transferring to plates.

Option 6: Millet porridge with pumpkin and meat

Porridge with pumpkin can be not only sweet. With the addition of chicken meat, you get a hearty porridge that you can cook for your family for lunch or dinner.

Ingredients:

200 gr. millet;
480 gr. pumpkins;
black ground pepper and salt;
0.4 l. some water;
bay leaf;
a pair of bulbs;
vegetable oil;
2 chicken breasts.

How to cook

Peel the pumpkin, remove the seeds and divide the pulp into small pieces. Half put in a saucepan, cover with water and boil until soft.

Rinse the chicken breasts well, remove the skin and films from them, cut into large pieces. Heat the oil in a frying pan and fry the chicken on each side for 5 minutes.

Peel the onion from the husk and cut into thin strips. Transfer to the skillet with the fried meat and continue cooking for three minutes.

Turn the finished pumpkin into a puree using a blender. Add washed cereals to it, mix everything well and cook over low heat for about fifteen minutes.

Put chicken meat with onions into a pan with millet and pumpkin, mix everything. After 5 minutes, put 3 bay leaves into the porridge, and remove the pan from the stove.

Serve porridge, decorating portions with finely chopped herbs or fresh vegetables. Enjoy your meal!

Autumn is the time to cook healthy and delicious food from a pumpkin. Let's open the season of this vitamin beauty by making pumpkin milk porridge with millet from it. Step by step recipe with photos.
Content:

About the benefits of pumpkin in millet porridge

AT diet food occupies one of the leading places among vegetables. It is nutritious, healthy and contains many vitamins and minerals that are necessary for human life. It is so versatile that you can cook many delicious recipes from it, where pumpkin porridge takes the first place.

How to cook pumpkin porridge: cooking secrets

Many housewives know how to cook pumpkin porridge, but not many do it right. After all, it is important to cook porridge in such a way as to preserve the valuable and nutritional properties of pumpkin, while getting a delicious culinary product. There are a few simple tips for this:

Use only well-ripened pumpkin. Its flesh is sweeter in taste and boils much faster. You can distinguish such a vegetable by a very dry stalk. At the pumpkin cut into pieces, you can try its seed. The ripe fruit has full, sweet and crunchy seeds. A dried seed indicates that the pumpkin was cut a long time ago and managed to lose a lot of moisture and useful properties.
The pumpkin skin should be peeled just before cooking, so that the porridge comes out soft and uniform.
Cook the porridge on a small fire, and after cooking, you need to wrap it with a warm scarf and insist for a while.
To make the porridge sweeter and tastier, sugar or vanilla sugar is added to the milk during the cooking process.

Calorie content per 100 g - 115.1 kcal.
Servings - 4
Cooking time - 50 minutes

Ingredients:

Pumpkin - 300 g
Millet - 150 g
Milk - 300 ml
Sugar - to taste
Salt - a pinch

Cooking pumpkin porridge with millet

1. Peel the pumpkin, wash it, cut into medium-sized pieces, put them in a saucepan, fill with water so that it only covers the vegetable and put on the stove to cook until tender. You can check the readiness of the fruit with a knife, if the knife easily enters the pulp, then the pumpkin is ready.

2. When the pumpkin is ready, drain the rest of the water and crush it with a pusher, it is necessary that the pumpkin acquires the consistency of mashed potatoes.

3. In parallel with the pumpkin, boil the millet. Rinse the groats well in 5 waters, until transparent, put it in a saucepan and pour water in a ratio of 1: 2, add a pinch of salt and cook it until fully prepared about 20 minutes. For additional satiety of the dish, millet can be boiled in milk. This is a matter of choice and taste of every hostess.

4. When the millet is ready, it will double in volume and absorb all the water.

5. Add crushed pumpkin and sugar to the millet pan.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Decades ago, this was the main dish on the table of a Russian person. Over time, for some reason, they forgot about it, but in vain. Wheat groats are enriched with vitamins, vegetable proteins, amino acids and trace elements, and pumpkin pulp, in addition, is rich in fiber.

How to cook pumpkin porridge with millet

You can cook treats in different ways: on the stove, in the oven (in thermal glass, pots) or in a slow cooker. Regardless of which recipe is used, breakfast or side dish will always turn out to be fragrant and healthy. Porridge with pumpkin and millet belongs to the category of dishes that are easy to prepare. Even a novice in the kitchen can master it. Every mother should know a delicious recipe for pumpkin treats, because the growing body of a child needs healthy food.

Recipe for pumpkin porridge with millet and milk

Cooking time: 40-55 minutes.
Servings: 3 persons.
Calorie content of the dish: 124 kcal.
Purpose: for lunch, breakfast.
Cuisine: Russian.

The simplest and most delicious recipe for pumpkin porridge with millet is a classic one cooked in a saucepan on the stove. Based on the taste preferences of the family, in addition to breakfast, you can add berries (fresh or frozen) and honey. It is not necessary to grind the vegetable, you can use slices. Healthy pumpkin porridge with millet in milk will appeal to all family members and will give energy for the whole morning. The dish can be used for lunch - as a side dish.

Ingredients:

pumpkin - 0.3 kg of pulp;
millet - 100 g;
milk - 2 tbsp.;
salt, sugar;
honey, berries - optional;
a piece of butter.

Cooking method:

Grind the vegetable through a blender or meat grinder.
Rinse the groats thoroughly under water, then pour boiling water for 5 minutes.
Take a saucepan, pour milk. Boil. Add salt, sugar, honey as needed. Mix.
Put the pulp of the pumpkin, cook for about half an hour over low heat.
Add washed cereal. Continue to cook for another 15-20 minutes.
Try the cereal for readiness.
If desired, add berries or an apple, cook for another 5 minutes.
Season the finished treat with butter.

Pumpkin porridge with millet in milk

Cooking time: 50 minutes.
Servings: 4 persons.
Calorie content of the dish: 122 kcal.
Purpose: for breakfast.
Cuisine: Russian.
Difficulty of preparation: easy.

Every mother should know how to prepare a healthy Russian breakfast that is superior in value to sausage sandwiches. Pumpkin-millet porridge in milk is rich in vitamins, amino acids and trace elements. To give the dish a unique taste and aroma, you can add raisins, cinnamon, dried fruits or a spoonful of honey - depending on the preferences of the household. How to cook such a treat, every housewife should know.

Ingredients:

pumpkin - 400 g of pulp;
millet - 1 tbsp.;
milk - 0.4 l.;
butter - 3 tablespoons;
salt, sugar.

Cooking method:

Sort and wash the cereal.
Boil for 10 minutes, drain the rest of the liquid.
Cut pumpkin pulp into small cubes. Put in a container, pour water, cook for half an hour until softened.
Add millet, mix, salt while boiling, pour in milk. Boil 10 minutes. Stir occasionally so that the treat does not burn.
AT ready meal add sugar and butter.

Millet porridge with pumpkin in a pot

Servings: 5 persons.
Calorie content of the dish: 213 kcal.
Purpose: for breakfast, lunch.
Cuisine: Russian.
Difficulty of preparation: easy.

Pumpkin porridge with millet and milk is a Russian homemade treat loved by all generations. Cooking it over a fire in a saucepan is considered classic, but experiments are welcome. Millet porridge made in the oven in pots turns out to be softer and saturated with the fragrant smell of pumpkin. Strict proportions can not be observed. Adjust the amount of vegetable according to your own preference. If you remove sugar and sweets, then you can use the product as a side dish for meat.

Ingredients:

millet - 1 tbsp.;
milk - 0.5-0.6 l;
peeled pumpkin - 0.5 kg;
butter, salt - to taste.

Cooking method:

Rinse the cereal several times.
Warm up the milk. Put the previously cut into pieces pumpkin. Add salt, bring to a boil.
Put the millet into the pan, mix, make a slow fire, cook for 15 minutes under the lid.
Remove from heat, put in a pot, season with oil, close and put in an oven preheated to 130 degrees for half an hour.
In the finished treat, you can add powdered sugar, a spoonful of honey or jam.

Milk millet porridge with pumpkin in a slow cooker

Cooking time: 50-70 minutes.
Servings: 4 persons.
Calorie content of the dish: 153 kcal.
Purpose: for breakfast.
Cuisine: Russian.
Difficulty of preparation: easy.

Pumpkin porridge with milk in a slow cooker is prepared without much hassle. It is worth loading the ingredients and waiting for the signal, without fear that the dish will burn or the milk will run away. You don't have to stir anything for half an hour. You can use any berries in the recipe, both fresh and frozen. How to prepare a treat for this delicious recipe every mom should know. Opponents of sweet food may refuse to bookmark sugar.

Ingredients:

pumpkin pulp - 0.5-0.6 kg;
milk - 3 tbsp.;
millet - 100 g;
sugar - to taste;
berries (raspberries or others) for decoration - a few pieces;
mint - 3-4 leaves;
butter.

Cooking method:

Grind the pulp of the vegetable with a meat grinder. Pour into a multicooker bowl.
Add oil. Close the multicooker and cook in the "Baking" mode for 10 minutes.
Those who like sweet treats can add sugar. At the same time, the multicooker lid must be opened carefully so as not to burn yourself with steam.
Pour pre-washed and sorted cereals.
Pour 3 cups of milk, stir.
Close the cover of the device. Set the appropriate mode for 40-45 minutes.
At the end of the work - check the readiness and the necessary consistency of the dish. If the mass is too liquid, then it is worth closing the lid and continuing to cook in the same mode for 10-15 minutes. If thick - add milk and leave in the "Heating" mode for 15 minutes.
Arrange the finished fragrant treat on plates, decorate with berries and mint leaves.

Pumpkin and millet porridge in the oven

Cooking time: 30 minutes.
Servings: 5 persons.
Calorie content of the dish: 134 kcal.
Purpose: for breakfast.
Cuisine: Russian.
Difficulty of preparation: easy.

Pumpkin in the oven with millet and milk is a great start to the day. Whatever recipe is used to prepare this dish, you get a healthy, hearty and aromatic breakfast. During fasting, you can refuse to add butter. It is worth noting that a cold baking sheet made of thermoglass must be placed in an unheated oven so that it does not burst.

Ingredients:

millet - 200 g;
pumpkin pulp - 500 g;
honey - 2 tablespoons;
sugar - optional;
milk - 2 tbsp.;
butter 2 tbsp

Cooking method:

Sort the grits and rinse several times.
Pour milk and put on the stove, cook until half cooked.
Vegetable cut into pieces. Add to prepared cereals, add sugar (optional). Mix.
Put the semi-finished porridge into a thermo glass mold.
Add oil, pour honey on top.
Cover well with foil.
Put the mold in the oven, and then preheat it to about 180 degrees.
Cook for about 60 minutes. Then let it brew for another 5 minutes under a towel.
Ready delicious porridge mix and sprinkle with honey.

Millet rice porridge with pumpkin in milk

Cooking time: 60 minutes.
Servings: 4 persons.
Calorie content of the dish: 116 kcal.
Purpose: for breakfast.
Cuisine: Russian.
Difficulty of preparation: medium.

Another option healthy breakfast- millet porridge with rice and pumpkin. Many people like a coarse-grained dish. Breakfast tastes amazing and is beautiful to look at. Rice and cereals are taken in equal proportions. The above recipe for a delicious sweet dish uses honey and sugar. Those who are against these products can safely refuse them, while the taste of the treat will not suffer at all.

Ingredients:

millet - 50 g;
rice - 50 g;
pumpkin 0.25 kg;
milk - 2.5 tbsp.;
sugar - 1 tbsp;
salt, butter - to taste;
natural honey - 1 tbsp.

Cooking method:

Pour milk into a container, bring to a boil, add salt, sugar, honey.
Peel the pumpkin, separate from the peel, chop into cubes. Add to milk, cook for 20 minutes.
Prepare rice and millet (sort, rinse). Pour into a saucepan. Wait until boiling, reduce. Cook until done.
Try the readiness of the cereal.
While the food is hot, add the butter, mix.
Fragrant rice-millet treat is ready. It remains to spread everything on plates.

Video: Pumpkin porridge with millet

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Just a couple of centuries ago, millet was one of the main dishes of Slavic cuisine. Today, the recipe for millet porridge with pumpkin in milk is used to prepare a delicious and healthy breakfast for children and adults. Below are several options for preparing a dish, from the simplest in terms of ingredients to more multi-component, sweet and rich in flavors.

A nutritious and at the same time tasty breakfast will be millet porridge with the addition of pumpkin pulp, boiled in milk. Breakfast is prepared very quickly, perfectly nourishes and gives a lot of useful trace elements to the body, which is especially useful for children.

For 4 servings you will need:

millet - 1 stack;
milk - 3 glasses;
pumpkin - 500 gr;
sugar - 1 tsp;
salt - ½ tsp

First you need to prepare the pulp of the pumpkin: peel a small slice of the fruit, cut it into small cubes. Milk should be warmed up in advance, pumpkin slices should be lowered into it and boiled for about ten minutes. Groats cook faster, so we add it to a half-finished pumpkin. Rinse the grits in advance from dust and debris. Simultaneously with the grits, add salt and sugar, mix, reduce the heat and cook under the lid for a third of an hour.

Ready-made millet with pumpkin turns out to be a thick consistency. If you like a thinner porridge, increase the amount of milk you use.

On a note. The smaller the pumpkin is cut, the faster it will boil and become soft.

How to cook in a slow cooker?

Millet porridge with pumpkin in a slow cooker comes out tasty and delicate in taste. Even a beginner can handle this dish.

The recipe is the following:

pumpkin - 40 gr;
millet - 1 multi-glass;
medium-fat milk (from 3%) - 4 multi-cups;
sugar - 3 table. l.;
drain. oil - 50 gr;
salt - ½ tsp;
cinnamon - on the tip of a knife.

We wash the pumpkin under running water, get rid of the peel and seeds - only the pulp is needed. If you want a richer pumpkin flavor, you can use a little more pulp than indicated in the recipe.

Next, we prepare the cereal - it needs to be sorted out from debris and washed in a sieve with running water. We shift into a bowl, pour boiling water so that it is slightly above the level of the cereal. Leave in boiling water for 10 minutes to get rid of the bitter taste.

In the meantime, prepare the multi-cooker container - cover with a thin layer of plums. oils. We put the pieces of pumpkin, fall asleep with cereals, season with salt and sugar. We fill everything with milk. The remaining oil is recommended to put on porridge.

After closing the lid, select the program "Milk porridge" or "Cereals" for half an hour.

On a note. With any method of preparing porridge, it is recommended at the end to leave the dish to brew under the lid for 20-30 minutes. You can add a small amount of cinnamon / oil at this moment, mix, cover back with a lid.

Milk porridge baked with pumpkin in the oven

Millet porridge with pumpkin in the oven turns out to be very fragrant, rich, evenly baked due to the equal distribution of heat over the surface of the container in which the dish is cooked.

We suggest cooking porridge according to the following recipe:

250 gr of peeled pumpkin;
¼ stack. round-grain rice;
¼ stack. millet;
2 stack milk;
1 table. l. drain. oils;
½ table. l. Sahara;
1 stack raisins (preferably light).

The dish is prepared in a container with thick walls (for example, in a cauldron). Therefore, the oven can be preheated to 180 degrees, which cannot be done if ceramic dishes are used - it can burst due to temperature changes.

Rinse cereals, mix. Boil some water and pour rice and millet into it. Boil for a couple of minutes, then drain the liquid.

In the meantime, while the cereal is boiling, you can start preparing the pumpkin: peel, rinse, cut into pieces.

Put everything in a cauldron (cereals, raisins), put pumpkin on top, sprinkle with sugar and put butter on top. Pour milk on top. Cook in the oven for 20-25 minutes, then turn off the stove and leave to brew for a while without removing the lid.

Before serving, stir, arrange on plates and sprinkle with powdered sugar.

With the addition of honey and dried fruits

A tasty and very healthy porridge can be prepared by adding dried fruits and honey to it. The dish will turn out very sweet, and children will definitely like it. The best season for making vitamin porridge is winter.

We offer to cook millet porridge with honey and dried fruits according to this recipe:

4 table. l. rice. flakes;
2 table. l. millet;
4 dried pears;
8 dried peaches;
200 g pumpkin (lightly boiled in advance / dried);
6 units dried apricots;
1 stack milk;
4 table. l. honey;
2 whole cinnamon sticks;
½ tsp vanilla extract or a small sachet of vanilla/vanilla sugar.

Finely chop all dried fruits, put in a small saucepan / ladle, pour boiling water so that it covers the fruit, season with cinnamon, boil slowly, stirring occasionally with a spoon. Once it boils, add vanilla. Let it brew for a third of an hour.

While the dried fruits are infused, rinse the cereal, pour boiling water for a quarter of an hour.

Boil the milk, turn off the fire, put the cereal in it (draining the liquid from it), fruits, cereals, leave the dish covered so that it steams. It will be enough for 10-15 minutes. Season with honey, stir well.

Milk porridge with pumpkin in a pot

Porridge cooked in a pot will most of all be similar in taste to a dish that was made many years ago in an ordinary stone oven.
The number of products can be taken according to the standard given in classic recipe cooking.

Only the cooking method differs:

Pour the grits into a colander (if there are small holes in it) or a sieve, rinse, stirring, until clear water begins to drain from the millet.
Rinse the pumpkin, cut off the peel and cut out the seeds with fibers, cut into small cubes.
Put pumpkin pulp and grits in layers in a pot, seasoning with salt, sugar, you can season with vanilla / cinnamon for a spicy aroma. A piece of butter is placed on top - during the entire cooking time it will melt, seep through all the layers.
Pour the entire contents of the pot with milk, approximately it should occupy ⅔ of the entire container.
Put the pot in the oven, turn on the temperature of 180 degrees. and cook for 35-45 minutes.

On a note. Milk millet with pumpkin will become even more fragrant and acquire a rich taste if you add a small amount of dried fruits to it.

It is worth noting that the pots are placed in a cold oven, which gradually warms up along with the dish. Cooking time depends on how quickly your oven heats up and how hot it roasts.

Pumpkin porridge with millet is a traditional winter food in Ukraine. It is cooked in a variety of options, often sweet, and sometimes salty - with cracklings or butter and herbs. Flavored with raisins, viburnum berries, honey, nuts and, of course, butter.

Millet and pumpkin - the perfect combination for our health

Recently, pumpkin porridge has been cooked with rice, but in Ukraine it has always been cooked with millet. In terms of taste and nutritional value rice is similar to millet (it was not for nothing that it used to be called “Saracenic millet”), however, according to chemical composition rice (especially white peeled) is undoubtedly inferior to our usual millet. This simple cereal has truly healing properties.

I want to write a short review of pumpkin porridge. This is one of my favorite dishes, besides, healthier and lighter food is hard to find. So.

Pumpkin porridge for breakfast

This is a sweet porridge, very satisfying, "charged" with carbohydrates, vegetable proteins, vitamins - an ideal breakfast for a schoolchild, student, office worker.

You will need:

2/3 cup millet;
1.5 cups of milk;
1 cup pumpkin (coarsely grated)
a handful of raisins and chopped dried apricots;
4 teaspoons of sugar (or honey);
4 teaspoons of butter.

Cooking:

It is most convenient to cook this pumpkin porridge in portions - in pots or deep refractory cups in the oven.
Rinse the pots with water. Carefully wash the millet groats on a sieve, then pour boiling water over it - for 10 minutes.
Also pour a small amount of hot water chopped dried apricots with raisins.
After that, divide all the ingredients into 4 parts and place in pots.
Pour millet, dried fruits and pumpkin with milk so that it completely covers these products. By the way, if you want the dish to cook faster, boil the milk while the cereals and dried fruits are soaking, and pour hot milk over it.
Then add a teaspoon of sugar and butter to each serving.
Make sure that the pots are a little more than half full, as the porridge will increase in volume during cooking. If you want to cook porridge with honey - exclude sugar, and add honey when serving.
Put the pots on a baking sheet and put in an unheated oven for 1 hour. Turn on the oven and bring the temperature up to 190°C.
After half an hour from the start of cooking, slightly reduce the temperature - to 170 ° C . If necessary, you can add milk or water.

This porridge is delicious both warm and cold. Hot, straight out of the breakfast oven, it's perfect.

Salted porridge with pumpkin and millet

This porridge can serve as a side dish or a completely independent dish. Especially if you are trying to lose weight or avoid meat products. Definitely, after a plate of porridge with pumpkin and millet, you will not be left hungry.

You will need:

1 kg pumpkin pulp;
1 glass of millet;
3 glasses of milk;
salt - to taste;
2 tbsp. tablespoons of butter;
1 clove of garlic;
ground black pepper - to taste;
a little chopped greens (dill, onion, parsley).

Cooking:

Remove the seeds, core fibers, and skin from the pumpkin. Cut the pulp into 1x1 cm cubes.
Rinse the millet, remove the black grains and pour two cups of boiling water over it. Then let it soak in hot water for about 5 minutes. Thus, our millet will not be bitter and will cook faster.
Bring the milk to a boil, put the pumpkin into the milk, add salt, stir and bring to a boil again.
Now add the millet to the pot.
Bring to a boil, stir, and then simmer uncovered for 25-30 minutes until the porridge is cooked through.
At the end, add chopped garlic, ground black pepper and butter.
Stir, turn off the heat, cover and let stand for 5 minutes.
When serving, sprinkle each serving with chopped herbs.

Pumpkin porridge puree

Pumpkin porridge prepared according to this recipe contains more pumpkin than cereals, the texture is tender, soft and creamy. Ideal for toddlers.

You will need:

0.5 l of milk;
1 kg pumpkin pulp;
1/2 cup millet;
3 art. spoons of sugar;
2 tbsp. tablespoons of butter;
1/3 teaspoon of salt.

Cooking:

Peel the pumpkin, remove the seeds and fibers and cut into small cubes or grate.
Put in a saucepan with a thick bottom, add a few tablespoons of water and simmer over low heat until the pumpkin is cooked and soft (about half an hour).
In a separate saucepan, bring the milk to a boil, add the washed millet, salt and cook over low heat for half an hour or until the millet is ready.
Make a puree from the finished pumpkin, add boiled millet, mix.
Add as much sugar and butter as you like, then place in the oven for another 30 minutes (at 150°C).
Ready porridge in a plate can be sprinkled with sugar if it turned out to be unsweetened, and who wants to add dried fruits or pour sour cream. Delicious!

Millet porridge in a pumpkin "pot"

This is an old country recipe. Perhaps it appeared back in those days when the pumpkin was used as a dish. My grandmother cooked this dish in the oven. True, there were no portioned small pumpkins then, they just took a small pumpkin (or half a large one) and cooked porridge for the whole family.

You will need one (or more) round small pumpkins for batch cooking. Also keep in mind that the dish can be both sweet and salty. In sweet porridge, in addition to sugar, you can add a handful of viburnum berries or cranberries. In salty - a little meat cracklings or fried pieces of sausage. If you want a low-calorie dish, do not add anything other than salt and a small spoonful of butter.

You will need:

small round pumpkin;
1/3 cup millet (or a little more);
2/3 cup milk;
1/3 teaspoon of salt (or 1 teaspoon of sugar);
1 teaspoon of butter.

Cooking:

Wash the pumpkin, wipe it with a napkin and cut off the top of it in the form of a “lid”.
Remove the seeds and fibers - the inside of the pumpkin should be approximately one cup in size.
Rinse the cereal, pour boiling water over it (to eliminate bitterness), put it in a pumpkin pot.
Add all the ingredients that you have chosen for cooking: salt (or sugar), oil, berries, cracklings, etc. If you cook without additives, take a little more cereal.
Pour everything with milk, cover the pumpkin with a “lid”, moving it slightly to the side to form a significant gap.
Place the pumpkin on a baking sheet and send it to the middle shelf of the oven preheated to 180 ° C.
G cook for half an hour, then reduce the temperature to 150°C and cook morefrom 40 minutes to an hour - depending on the type of pumpkin (hardness of the peel and thickness of the pulp).
Remove the finished pumpkin from the oven and let it cool slightly. It turns out soft, and millet porridge is boiled and creamy in taste. Pumpkin along with porridge can be cut into pieces vertically - like a watermelon.
If the porridge is sweet, when serving, you can additionally sprinkle with sugar or sprinkle with honey. Salty porridge can be additionally flavored with a piece of butter or a spoonful of sour cream.

All health and bon appetit!

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