Milk porridge with pumpkin and millet recipe. Pumpkin porridge with millet. Various recipes and cooking methods

Step-by-step recipes preparing aromatic millet porridge with pumpkin, raisins, nuts, apples and meat

2017-12-19 Rida Khasanova

Grade
recipe

6367

Time
(min)

Portions
(persons)

In 100 grams ready-made dish

4 gr.

5 gr.

Carbohydrates

23 gr.

149 kcal.

Option 1: Classic recipe for millet porridge with pumpkin

Pumpkin is autumn vegetable, which will become the basis proper nutrition in the cold season. The most tender porridge made from pumpkin will add variety to the meager winter menu, and fill the body with various vitamins.

Pumpkin porridge with millet is considered the healthiest; it helps get rid of toxins, preserve beauty, and give you energy 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 for millet porridge with pumpkin

Bright pumpkin is suitable for cooking orange and sweet in taste. Peel the vegetable from the thick peel and cut the pulp into squares. You can grate it, but this process will take a long time.

Place the prepared pumpkin in a saucepan with some water and place on the stove. Cook for about a quarter of an hour, during which time the pulp should become soft and less dense. If you don’t want pieces of pumpkin to be felt in the porridge, then you need to turn it into puree using a potato masher.

Add a little salt to the millet and pumpkin pulp, cover the pan with a lid and place on low heat 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 the dish to be.

Pour boiled milk into the porridge, stir and leave on the stove for another 2-3 minutes. If desired, you can sprinkle with cinnamon. 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: Quick recipe for millet porridge with pumpkin

Pumpkin and millet porridge can be cooked without adding milk, but simply with water. This recipe is very simple, but the porridge turns out 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 into small cubes with a knife.

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

After the water begins to boil, reduce the heat 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. You can add water if necessary.

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

Serve the 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 - great option breakfast for the whole family. Bright taste and the aroma of porridge will give all family members a boost of energy for the whole day. A multicooker will help you cook porridge quickly and easily.

Ingredients:

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

How to cook

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

Wash the pumpkin with cool water, remove the skin and cut out the seeds. Divide the pulp into large pieces. Combine with millet.

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

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

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

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 aromatic, you should first bake the pumpkin in the oven, then it will transfer all its caramel smell to the dish. And apples will add a pleasant sourness.

Ingredients:

530 gr. pumpkins;
170-200 gr. millet cereals;
500-600 ml. milk;
one apple;
a quarter stick 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, arrange 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, start preparing the porridge. Boil 2 tablespoons of water in a saucepan, then pour in the milk. This trick will help prevent the milk from burning to the bottom of the pan. If desired, milk can be replaced with water, or divided in half. When the milk begins to boil, add the washed millet, reduce the heat, cover the pan with a lid and cook until tender.

Take the finished pumpkin out onto a baking sheet and remove the skin. Grind the pulp on a grater or mash with a fork. Add to the 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 sit for about 15-20 minutes.

When serving, season 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 turn out especially tasty, soaked own scents. 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

How to cook

Rinse millet cereals with cool water several times until they become transparent. Pour boiling water and cook for several minutes. Then transfer the millet to a sieve and rinse again under running water.

Pour the washed cereal back into the pan with boiling water and repeat the washing procedure again.

Place the prepared millet in a baking pot. Heat the baked milk slightly and pour into the millet. Place 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 chopped very small pieces. Add a little salt, add a piece of 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 hour to let the porridge brew.

The porridge is ready! You can 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 addition chicken meat it will work out hearty porridge, which can be prepared for household members for lunch or dinner.

Ingredients:

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

How to cook

Peel the pumpkin, remove the seeds and divide the pulp into small pieces. Place half in a saucepan, add water and boil until soft.

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

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

Puree the finished pumpkin using a blender. Add washed cereals to it, mix everything well and cook on low heat about fifteen minutes.

Place the chicken and onions into the pan with the millet and pumpkin and mix everything. After 5 minutes, add 3 bay leaves to the porridge and remove the pan from the stove.

Serve the porridge, garnishing portions with finely chopped herbs or fresh vegetables. Bon appetit!

Pumpkin porridge with millet is very healthy and tasty - in milk, in water, with the addition of rice, carrots, and dried fruits.

Pumpkin occupies the main menu on the table in winter period. After all, it is a repository of all the necessary vitamins that we lack in winter. You can make many different dishes from pumpkin.

Pumpkin baked in the oven turns out delicious. Pumpkin juice is very useful. Pumpkin can be baked with meat or added to other dishes.

But pumpkin porridge is very popular. It can be cooked with rice or millet. It turns out very tasty in a slow cooker.

0.5 kg fresh pumpkin pulp,
1 glass of milk of any fat content,
1 cup millet cereal,
150-170 g butter,
2 tbsp. granulated sugar or natural honey,
1 tsp salt.

Cut the pumpkin in half and remove the seeds. Next, cut it like a watermelon and peel it. Wash thoroughly under running water and grate half a kilo on a coarse grater.

We take the cauldron. Wash the millet thoroughly. Pour into a casserole, pour a glass of water over the cereal and cook over low heat until half cooked.

The cereal should completely absorb the water.

Add a glass of milk, salt and granulated sugar. Mix everything thoroughly. Place on low heat, cover with a lid and cook for half an hour. The millet should be completely cooked and crumbly.

IN ready-made porridge Add butter from the pumpkin and mix everything until it is completely dissolved. Pumpkin porridge with millet in milk should sit for about ten minutes after cooking. In the meantime, from the remaining pumpkin we will make pumpkin juice and pour it into glasses. To prepare it, I use a juicer.

Place the pumpkin porridge with millet on plates and serve warm along with vitamin juice. This porridge with juice can be served for breakfast or dinner, and can also be included in children's menu. Bon Appetit everyone!

Recipe 2: pumpkin porridge with millet (step-by-step photos)

Nutritionists recommend consuming pumpkin porridge with millet and milk both during a diet and during the treatment of diseases. gastrointestinal tract. In such cases, in order to achieve maximum benefit from porridge, sugar and butter are either not added to it, or they are added, but not at all large quantities. Sugar is often replaced a small amount honey

Pumpkin -200 gr.,
Milk - 800 ml.,
Millet - 1 glass,
Sugar - 4 tbsp. spoons,
Salt - on the tip of a teaspoon,
Butter - 20 gr.

Before you cook pumpkin porridge with millet in milk, you should prepare the pumpkin itself.

Cut a small piece from the pumpkin. Remove the hard skin from it. This can be done either with a vegetable peeler or with a sharp knife. Then grate the pumpkin on a medium or fine grater. Thanks to finely chopped pumpkin, pumpkin porridge will cook much faster.

Pour the required amount of milk into the pan in which you will cook the porridge. By the way, about milk. Milk for making pumpkin porridge can be used either store-bought or purchased, with a fat content of 1.5 to 3.5%. Whole homemade cow's milk is much fattier than store-bought, then when using it for cooking porridge, it can be diluted with water. On average, add 30% of water from the amount of milk taken.

Place the millet cereal in a deep bowl and rinse in two waters.

As soon as the milk boils, pour millet cereal into it. Salt the porridge.

Stirring with a spoon (spatula), cook the porridge over low heat for 10 minutes. During this time, the millet will become softer, but not quite ready. Now is the time to add the grated pumpkin.

Mix millet porridge with pumpkin. Let it cook for another 10 minutes. After this time, the porridge will become thicker, the pumpkin will boil and color it a beautiful yellow-orange color.

It's time to sweeten the porridge with sugar and flavor it with butter.

After adding these ingredients, millet porridge with pumpkin should be brought to a boil again. After boiling, you can say that the quick and tasty millet porridge with pumpkin in milk is ready. Divide it among plates. Sprinkle with nuts or dried fruits if desired. Enjoy your meal.

Recipe 3: how to cook pumpkin porridge with millet

Pumpkin porridge itself is especially useful in baby food However, in combination with small grains of millet that are surprising in composition, it turns into something completely unimaginable. All children should immediately have a bowl of pumpkin porridge with millet.

500 g pumpkin;
150 ml milk;
1/3 cup millet;
sugar - if necessary.

The pumpkin needs to be peeled, cored and seeds removed, and then grated on a grater or in a food processor. By and large, for the love of art, you can play with a knife, cutting the pumpkin into curly cubes, diamonds or flowers - you can, if you have the sufficient quantity time and don't want to wash the bowl and blades of the food processor.

After this, put the pumpkin in a saucepan, add milk and put on fire. Once it boils, reduce the heat to low and cook for 15-20 minutes.

The millet must be thoroughly washed and added to the porridge, then simmered over low heat until the cereal is ready (20 - 30 minutes). You can let the finished porridge “soak” a little - cover the pan with a blanket or several thick towels, leave it alone for 15-20 minutes - the millet will open up even better and combine with the other ingredients.

As you can see, everything is easy, simple and fast. And the taste is delicious! This year it was very hot, a lot of sun, and all the pumpkins were as sweet as sugar. I don't add sugar at all. But if you want, you can put honey, jam, and syrup in the porridge. You can grate chocolate, add raisins, dried apricots, and nuts. Well, and sugar, of course - if the soul requires it.

Recipe 4: delicious pumpkin porridge with millet and rice

fresh pumpkin (peeled) - 300-400 g;
carrots - 1 pc.;
rice - 2-3 tablespoons;
millet - 2-3 tablespoons;
granulated sugar - 2-3 tablespoons;
milk - 250-300 ml;
filtered water - 600-700 ml;
vanilla sugar - 0.5 sachet

Peel and wash the pumpkin and carrots:

Prepare rice and millet:

In a saucepan with a thick bottom (or cast iron pan) pour water and put on fire:

Meanwhile, pumpkin into medium-sized cubes:

Cut the carrots into smaller cubes:

Place in a bowl:

When the water starts to boil, drop the pumpkin and carrots into it:

There should be just enough water to cover the vegetables. If there is more, drain off the excess.

Cover with a lid and let simmer over medium heat for 15 minutes:

Meanwhile, prepare sugar and vanilla sugar:

Thoroughly wash the rice and millet in warm water, changing it several times:

Pour milk into the pan:

Let it cook for another 15 minutes. It is important to ensure that the milk does not run off.

Carefully add the cereals to the pan:

After 10 minutes - sugar:

You can use less sugar - it all depends on taste!

Leave to simmer over low heat for 10-15 minutes. Periodically stir the porridge from the bottom. At this stage, you can add milk if you see that the porridge is too thick.

When the pumpkin becomes soft, without removing it from the heat, simmer it in a saucepan:

There is no need to work hard. Our goal is not to turn the porridge into puree, but only to crush the bulk of the pumpkin and carrot cubes:

Many people will ask: “why not grate the vegetables first?” In my opinion, this is a little different))) I love it when you can see pieces of pumpkin in the porridge, even if they are crushed (but still not all and not completely).

Let the porridge simmer under the lid for another 5 minutes and turn it off.

This porridge must be served hot, with butter, which you should not skimp on.

It turns out very tasty, aromatic and healthy! Especially for children's growing bodies!

Recipe 5, step by step: porridge with millet in pumpkin in the oven

Porridge, so beloved by our ancestors, has almost lost its popularity and is rarely prepared in most families. What if you cook real millet porridge in a pumpkin?

Even the pickiest eaters will not refuse to try golden porridge - original appearance And delicious dish. Pumpkin porridge not only tastes good, but is also healthy.

Pumpkin 1 pc.
Millet 1 cup
Milk 1 l
Salt 1 teaspoon
Sugar 2-4 tbsp. spoon
Butter 100 g

To prepare, we need a ripe orange pumpkin about 25 centimeters in diameter.

Wash the pumpkin thoroughly and dry it, cut off the top from the stem side, we use it as a lid.

Using a knife and a tablespoon, scoop out the pulp from the pumpkin, leaving the walls about a centimeter thick.

Disassemble the pulp: remove the fibrous part and seeds, and grate the hard pieces of pumpkin. We need a glass of pulp (the rest can be used for cooking or pies).

Place the grated pumpkin in a pumpkin “pot”.

Rinse the millet in plenty of water until it is completely transparent. After this, scald the cereal with boiling water and transfer it to the grated pumpkin.

Add sugar and salt to milk and bring it to a boil. Pour the milk into the pumpkin, stir the cereal with the pumpkin pulp, add butter, cover the pumpkin with a “lid” and place in the oven to bake. It is better to place the pumpkin in a mold, frying pan or on a rimmed baking sheet in case the milk starts to splash out. If there is about 2 centimeters left to the edge of the pumpkin “pot,” then usually the milk does not escape.

The porridge takes a long time to prepare, but requires almost no attention. After an hour, remove the “lid” and cook the porridge for another 30-60 minutes, until a ruddy foam appears on the surface, like baked milk.

The millet is completely steamed, the porridge turns out to be quite thick, but soft, fluffy and aromatic. When serving, if desired, you can add more butter, candied fruits or raisins, but even without any additives it has a divine taste.

Recipe 6: pumpkin porridge with millet in the oven (with photo)

Millet porridge with pumpkin is traditional Russian dish. Porridge is the most useful and nutritious breakfast, it’s not for nothing that all nutritionists recommend starting the day with it. Millet porridge with pumpkin does not require added sugar, so even those who are watching their figure can eat it.

millet cereal – 1 cup
pumpkin – 0.5 kg
milk – 3 glasses
butter

To prepare this delicious breakfast we will need following ingredients: pumpkin, millet, milk, butter, salt.

Peel the pumpkin, remove the seeds and cut into cubes. The smaller we cut, the faster pumpkin will be cooked.

Place a saucepan on the stove, pour milk into it, add salt and bring everything to a boil.

While the milk is boiling, thoroughly rinse the millet and let the excess liquid drain off.

When the milk boils, add pumpkin to it and cook it over low heat for 5-10 minutes, depending on how big you cut the pieces.

After 5-10 minutes, add millet to the pumpkin and cook for another 30 minutes.

After 30 minutes we end up with this kind of porridge.

We shift the pots and put a piece of butter on top.

Cover the pots with a lid, and if they are without lids, you can cover them with foil, as I did. Place the pots in the oven preheated to 200 degrees for 20 minutes.

After 20 minutes we take out the pots. You can transfer the porridge into plates, or serve directly in pots.

Recipe 7: pumpkin porridge with millet on water (step by step)

In the winter cold, you really want something bright, tasty, nutritious and warming, so we recommend that you prepare millet porridge in water with pumpkin, because, in addition to the above qualities, it is also extremely healthy. It is orange products that are recommended for daily consumption on dreary cold days. You can prepare both salty and sweet dishes from them, adding butter, honey, sugar, jam or jams to taste. You can serve salted millet porridge in water with pumpkin with meat or fish dish, with sausage or ham. And you can cut the pumpkin any way you like - since it is added to the container at the same time as the cereal, even large pieces will have time to cook.

150 g millet
150 g fresh pumpkin
400 ml hot water
0.5 tsp. salt without top
1 tsp. Sahara

If you are preparing millet porridge for the first time, be sure to remember one rule for such cereals: it must be washed at least 4-5 times until the water becomes clear, otherwise the cereal in the porridge will taste bitter. So, pour the millet into deep container and rinse. From scales, like buckwheat or barley groats, there is no need to sort through the millet.

Transfer the millet to a container with a non-stick bottom: a cauldron, saucepan or saucepan.

Peel a piece of pumpkin, rinse and grate on a fine-mesh grater into a salad bowl or onto a plate or board.

Spread the pumpkin mixture over the millet.

Add salt and sugar (the amount indicated in the recipe can be adjusted to your taste).

Pour in hot water, ideally - boiling water (this way you can reduce the cooking time).

Place the container on the stove, turning on the maximum heat, and bring to a boil, then minimize the heat and cook the porridge for about 15–20 minutes.

The dish should not turn out thick, the porridge should be semi-liquid, slightly boiled. At the very end, you can add a piece of butter if desired.

Place the porridge into bowls, garnish and serve warm.

Recipe 8: how to cook pumpkin porridge with millet

Pumpkin porridge with millet will be the best recipe for delicious light breakfast or lunch. Millet and pumpkin themselves are literally a treasure trove useful elements and vitamins, and by combining them together in one dish, you will get the healthiest and healthy food, which you can think of.

water - 3 glasses
millet cereal - 1 cup
milk - 1 glass
pumpkin - 500 gr
butter - 100 g
sugar - 1 tbsp.
vanilla sugar - 1 sachet
table salt - 3 tsp.

First we need to peel the pumpkin. After that, cut it into small cubes, put it in a saucepan, pour one glass of water into it and turn on the heat. You need to wait until the water boils, then cook the pumpkin until it becomes soft.

Now rinse the millet thoroughly in cold water, preferably several times. Throw it into the pan, pour in two glasses of water and wait until the porridge boils. After this, reduce the heat slightly and simmer for about 10 minutes. Make sure that all the water does not boil away! You can tell the cereal is ready when small holes appear on the surface.

Now you should boil the milk, after which you will need to pour it into the porridge. Then add two teaspoons of salt and cover the pan with a lid. Reduce heat to low and let the porridge sit for about 15 minutes.

20.05.2015

Pumpkin porridge with millet- a dish whose taste brings back memories of childhood. Pumpkin (recipes for making baked pumpkin can be read) is very rich useful substances, and the calorie content of pumpkin porridge is significantly lower than the others. Many other sweet cereals, recipes for which fill the Internet, unfortunately lead to the deposition of excess fat. But pumpkin millet porridge can rightfully be considered dietary if you cook it with water and without sugar, and the sweetness of the dish will be provided by the butternut squash itself. Pshonka, porridge made from millet and pumpkin (that’s what we called it in childhood), is very filling, tasty and healthy. Pumpkin porridge, the recipe for which was shared by my beloved mother, turns out equally tasty with milk or water, so at home I usually prepare dietary millet porridge with pumpkin. So... Cooking pumpkin porridge.

Ingredients

- nut, butternut - 200 gr
- 100 gr
- or milk - 250 ml
- or butter - 3 tbsp
- or sugar

Cooking method

Pumpkin porridge, the benefits of which are undeniable, is prepared from sweet butternut squash. You can start cooking in two ways: bake the pumpkin in advance or boil it while the porridge itself is cooking. I prefer the first method: I cook baked pumpkin with honey for dinner, and in the morning I cook porridge from the already prepared sweetened pumpkin. But, of course, I’ll also tell you how to cook pumpkin porridge without baked pumpkin. I wash the fruit very well. Cutting off required quantity product, remove the pumpkin seeds with a tablespoon or hand and remove the film under them. Now the surprise: butternut squash The butternut squash does not need to be peeled - it will soften during cooking and become suitable for consumption. Cut the peeled pumpkin into sticks, and then into small pieces measuring approximately 2 by 2 cm.
We put water or milk in a saucepan to boil over the highest heat, you can add a little salt to the liquid, but I usually don’t do this (I avoid excess salt in food). Also, if you are using sugar instead of honey, now is the time to add 2 tablespoons of sand to the water. Pumpkin porridge with millet in milk turns out to be more tender and creamy; a child, for example, will really like this pumpkin porridge. However, pumpkin porridge with milk, the recipe for which I am describing, adds a lot of calories to the dish, and may not be suitable for people watching their figure, so I suggest replacing the milk with water. While the liquid is boiling, rinse the millet well. As soon as the liquid begins to boil, add the pumpkin and wait until it boils again. If the pumpkin is raw, then after boiling, cook over low heat for 10 minutes, then add 2 tablespoons of vegetable or butter, and then pour in the washed millet. If it’s already baked, then put the butter and add the cereal immediately, wait until it boils again, then reduce the heat to low, cover with a lid and cook for 10-15 minutes.
At this moment, turn on the oven to the lowest temperature and wait until it heats up. Through right time add the remaining butter to the porridge, mix well and bring to a viscosity state - there should be no liquid left. Remove the pumpkin porridge from the heat and place it in a warm place for 20 minutes. For this we need a preheated oven or a warm blanket. I never mess around with blankets, it seems a little strange to me, so I use warmth oven. Turn off the oven and put the porridge inside: the remaining heat of the oven is enough to maintain desired temperature, in which pumpkin porridge with millet is well steamed. After a while we get it pumpkin dish from heat and mix well. Now you know how to cook pumpkin porridge according to the most delicious recipe.

Pumpkin porridge. Brief recipe

Boil water or milk in a saucepan, add salt and sugar if necessary.
While the liquid is boiling, wash the pumpkin, cut off the required amount, peel pumpkin seeds and cut into pieces 2 cm by 2 cm.
Place the pumpkin pieces into the boiling liquid and cook for 10 minutes after boiling.
During this time, rinse the millet under running water.
Put 2 tablespoons of butter or vegetable oil in water or milk with pumpkin, stir, add millet, cover with a lid, bring to a boil, reduce heat to low and cook for 10-15 minutes.
Preheat oven to lowest temperature.
Add the remaining oil to the pumpkin porridge, mix well and bring to a viscosity.
Turn off the preheated oven, place the pan with porridge in it and leave to steam for 20 minutes.
Divide among plates. When serving, if sugar has not been used previously, pour honey over the millet porridge with pumpkin.

Pumpkin porridge with millet is already ready, put it on plates, pour honey to taste and serve. Enjoy your food!

5 stars - based on 1 review(s)

Millet is a yellow porridge, like chicken down, that cooks quickly, does not require special utensils, and is also quite tasty without additional ingredients.

Well, if you find a handful of dried fruits, or the multicooker is stagnant, feel free to announce a gala banquet!

You can safely welcome guests with such a treat, and spoiled home eaters will not be offended.

Millet porridge with pumpkin in milk - general principles of preparation

A very tasty millet porridge with pumpkin can be prepared at open fire(on the stove), in a slow cooker or oven. Each option is good in its own way and differs from the other not only in the method of preparation, but also in the taste of the finished dish. Millet porridge stewed in the oven or cooked in a slow cooker according to all the rules has delicate taste with a slight aftertaste reminiscent of ripe bananas.

When choosing millet, pay attention to the color of the grain. The brighter it is, the richer color ready-made dish and it tastes better. Before using the millet, carefully remove the debris and wash it several times, changing the water. The cereal is often boiled first until half cooked in water and only then poured with hot milk, in which it is brought to readiness.

To prepare millet, take a well-ripened pumpkin with brightly colored pulp. Cut into pieces, it is boiled together with millet or separately. Often, before mixing with cereal or adding to the finished porridge, pumpkin pulp is baked with sugar or honey. A whole pumpkin can be used as an impromptu vessel for baking millet.

Any milk dish made from millet with pumpkin is seasoned with salt to your liking, sweetened with granulated sugar or honey. When serving, be sure to add butter, even if it was used a lot during the cooking process.

Millet porridge with pumpkin in milk – “Sunny”

Ingredients:

200 gr. fresh pumpkin pulp;

A third of a glass of millet;

300 ml average full fat milk;

A spoonful of white and brown sugar;

50 gr. natural, homemade butter;

Raisins, best of the Kishmish variety - 1/3 tbsp.

Cooking method:

1. Cut ripe pumpkin into two-centimeter pieces, pour hot water and boil at moderate heat for 10 minutes. Count the time from the moment of boiling. Then strain the broth and puree the pumpkin using any available kitchen appliance- blender or food processor.

2. Rinse the millet with hot water and pour milk over it. Lightly salt, add sugar, raisins, pumpkin puree and set to cook. As soon as it boils, reduce the temperature to low and continue cooking until the mixture thickens. This usually takes 15 minutes.

3. Remove from heat, cover the container with a blanket and leave for 10 minutes.

4. Before serving, put Brown sugar and a small piece of butter, stir.

Millet porridge with pumpkin in milk and dried fruits

Ingredients:

Peeled pumpkin – 400 gr.;

500 ml of full-fat milk or diluted cream;

One glass of polished millet;

200 gr. dried cherry fruits;

200 gr. dried apricots;

A tablespoon of sugar;

Butter - to taste;

Pitted prunes – 300 gr.

Cooking method:

1. Rinse dried fruits well with hot water, add and leave in boiling water for 15 minutes.

2. Cut the pumpkin into small, thin pieces and place in boiling milk. Add a pinch of salt, sweeten to taste and cook at a gentle simmer for 10 minutes.

3. Add millet to the pumpkin, mix thoroughly and reduce the temperature to low. Cover the pan with a lid and continue cooking for another half hour.

4. Then add dried fruits dried from water, mix well. Spread pieces of butter over the surface of the porridge and leave on the switched off stove, covered with a terry towel for 20 minutes.

Fragrant millet porridge with pumpkin and milk – “Honey”

Ingredients:

One and a half liters homemade milk;

400 gr. millet;

Honey – 250 gr.;

A small piece of sweet cream butter;

Grated lemon zest from half a medium lemon;

A quarter teaspoon of cinnamon powder;

A pinch of salt and refined sugar;

600 gr. ripe pumpkin.

Cooking method:

1. Peel the pulp from the seeds and peel, cut it into not too large, but not small slices and place them in an even layer in a heat-resistant form.

2. Sprinkle the pulp with cinnamon, lemon zest, spread honey evenly over its surface.

3. Preheat the oven to 180 degrees and place the pumpkin in it for five minutes. Then remove and stir gently.

4. Next, the pumpkin needs to be steamed in the oven. Do this in three batches, as the pumpkin pieces dry out quickly in the oven. In order for them to bake evenly, every quarter of an hour, you need to take out the mold and mix the pieces of pulp with honey.

5. While the pumpkin portion of the dish is steaming, prepare the cereal. Pour boiling water over it, let stand for 2 minutes and rinse well in cold water. Then transfer to a sieve and dry well.

6. Pour the millet into boiling milk. Add a pinch of salt and the same amount of sugar. Stirring occasionally, simmer over low heat for 15 minutes. You may need to stir continuously during the last five minutes to avoid burning. If the porridge begins to thicken, but the grains are still hard, add a little milk and bring the millet to readiness.

7. Remove the baked pumpkin from the oven and remove the cooked millet from the heat. Place it on plates, top with a few spoons of pumpkin, a small piece of butter and serve.

Millet porridge with pumpkin in milk and honey in pots

Ingredients:

Polished millet – 250 gr.

Four glasses of 3.2% milk;

Three tablespoons of linden or other light honey;

300 gr. pumpkins;

50 gr. heavy cream.

Cooking method:

1. Rinse the millet a couple of times with running water, then rinse once with hot water. Millet often tastes bitter; to protect yourself from this, pour boiling water over the grain for a couple of minutes, then rinse thoroughly again.

2. Using a potato peeler, remove the skin from the pumpkin and cut the flesh into small pieces.

3. Pour the milk into a saucepan and place over high heat, add salt. As soon as it starts to boil, add the millet, stir immediately and cook, reducing the heat to medium, for about 10 minutes.

4. Add pieces of pumpkin pulp and wait 5 minutes from the moment of re-boiling.

5. Remove the pan from the heat, mix the millet with pumpkin and place in the pots. Add a little butter and a tablespoon of honey to each serving. Place the pots in the oven for half an hour.

6. For a richer aroma, additionally pour melted honey over the portions. But this should be done only after the pots have cooled a little.

Millet porridge in pumpkin with milk and rice

Ingredients:

Half a glass of polished bright millet;

Short grain rice– 1 tbsp.;

Whole fruit pumpkins, weighing about 2 kg;

Half a cup of melted butter;

Ground cinnamon– 1/4 tsp;

50 gr. white sugar;

One glass light raisins;

Five eggs;

Liquid honey;

Four glasses of milk.

Cooking method:

1. The porridge will be cooked in the pumpkin, so the vegetable must be thoroughly washed with hot water. Use a foam sponge to scrub the pumpkin skin thoroughly.

2. Wipe the washed pumpkin dry with a towel and carefully cut off and set aside the top and tail. Using a spoon, scoop out all the seeds along with the fibrous pulp and lightly dry the resulting cavity.

3. Soak the raisins in hot water, after 20 minutes, rinse them well and spread them on a towel to dry.

4. Boil the millet in slightly salted water until half cooked. In a separate pan, lightly boil well-washed rice. Drain in a colander, rinse, dry, and mix with millet. Add cinnamon, raisins, butter, granulated sugar and yolk, mix. Gently stir in the whipped whites and fill the pumpkin with the mixture, and cover the top with the cut off top.

5. Wrap the pumpkin tightly in baking foil and place it on a baking sheet. Then place in the oven at 180 degrees. Bake for 30–40 minutes.

6. Carefully remove the baking sheet from the oven, free the vegetable from the foil, and place the finished porridge on plates, trying to scoop out as much of the baked pumpkin pulp as possible. Add butter to each serving and pour honey on top.

Millet porridge with pumpkin in milk in a slow cooker (with apples and carrots)

Ingredients:

Five tablespoons of millet;

150 grams of peeled pumpkin;

One small carrot;

Two large sweet apples;

A tablespoon of butter 72% butter;

Three spoons sunflower oil;

Half a glass of homemade, unskimmed milk;

Peeled walnut kernels, honey and salt - to taste.

Cooking method:

1. Grate the pulp of an old pumpkin, peeled carrots and apples without peeling. fine grater and mix in a cooking bowl.

2. Add vegetable oil to them, pour in 100 ml of cold water, stir thoroughly again. Turn on the multi-pan in frying mode for 20 minutes and simmer the vegetables with apples, stirring occasionally.

3. Place the washed and dried millet into a bowl. Fill everything with water so that it covers the cereal only a couple of centimeters. Set the timer for 40 minutes and activate the “Porridge” mode.

4. Boil the milk, immediately add honey and vanilla to it and stir well. Pour the hot milk mixture over the millet porridge, add pieces of butter, stir and leave covered in the bowl for another half hour. If you turn on “Heating”, you can reduce the time to a quarter of an hour.

5. When placing on plates, sprinkle the millet porridge with finely chopped nuts.

Millet porridge with pumpkin in milk - cooking tricks and useful tips

Millet cereals often taste bitter, especially if they are stored for a long time. To get rid of bitterness, soak the washed cereal in boiling water for two minutes and then rinse again.

If you first pour the cereal for half an hour cold water, the cooking time for porridge will be significantly reduced.

When cooked, starch is released from millet, so if you pour the cereal into cold water or the milk sticks to the bottom of the pan. To avoid burning the porridge, place the cereal in almost boiling liquid.

Millet porridge with pumpkin, and even with milk, and what if it’s in a pot? Read on and a few more useful and useful ones will appear in your piggy bank. delicious recipes, preparing any of which will not be difficult.

On the water

Let's start with traditional millet porridge on water with pumpkin, and then we'll talk about more interesting ways preparations.

Ingredients:

pumpkin – 750 g;
water – 3 tbsp.;
millet – 1.5 tbsp.

Preparation:

Peel the vegetable and chop into pieces. The size of the pieces should be the size that suits you in the finished dish.
Place in a saucepan, pour boiling water over it, this will preserve more vitamins. Cook for 10 minutes.
Add the washed cereal. Stir and cook for another 15-20 minutes.
At the end, add a piece of butter if desired. Leave the saucepan in a warm place for 20-30 minutes.

With milk

Millet porridge with pumpkin and milk is perfect breakfast for eaters of any age. It’s not very quick or easy to prepare, but the result is worth the resources spent.

Ingredients:

cereal – 1 tbsp.;
milk – 3 tbsp;
pumpkin – 0.5 kg;
sl. butter – 50 g;
sugar and salt.

Preparation:

Peel the orange vegetable and chop finely.
Boil it in hot milk for 15 minutes.
Rinse the cereal, add to the pumpkin, and add salt.
Stirring, cook millet porridge until thickened. Time – 20 minutes. If there is not enough liquid, add water or more milk.
Add sugar and add butter. Wrap the saucepan for steaming for half an hour.

You can simply leave the dish covered and keep the heat as low as possible. Cinnamon, honey, and dried fruits are recommended as additives.

In a pot

The usefulness of already vitamin-rich millet porridge with pumpkin can only be increased by the method of preparation. And it consists... in using pots.

Ingredients:

milk – 3 tbsp;
millet – 1 tbsp.;
pumpkin – 0.5-0.6 kg;
sl. butter and salt.

Preparation:

If necessary, sort and rinse the millet.
Separate the pumpkin from the peel and seeds and chop into pieces.
Immerse these pieces in hot milk, add salt, and bring to a boil.
Next comes the cereal. Stir and continue cooking for another 15 minutes.
Next, the millet porridge with pumpkin is transferred into pots with pieces of butter and placed in the oven for half an hour. Temperature – 130 degrees.

When serving, each pot can contain sugar, jam, preserves, honey, nuts, and powdered sugar.

In the oven

Porridge with pumpkin in the oven? You can prepare this dish different ways, but it will still be delicious. Here's just one of them.

Ingredients:

millet – 1 tbsp.;
pumpkin – 700-800 g;
boiling water – 2 tbsp.;
sugar, honey and sl. oil - 2 tbsp. l.

Preparation:

Rinse the cereal in several waters and rinse hot.
Pour boiling water over it and cook over low heat for 5-10 minutes.
Cut the peeled pumpkin pulp into cubes, stir into the cereal and add sugar.
Place this pumpkin porridge in a greased pan, place pieces of butter on top, and pour honey over it.
Cover the form with foil.
What should the oven temperature be? No. The dish must be placed in a cold cabinet and then heated to 180 degrees.
It should be simmered for at least an hour. Then remove, after 5 minutes open and stir, then main vegetable will turn into puree.

Ready-made millet porridge should not be too thick, because during infusion the cereal continues to absorb liquid.
You can prepare a soft creamy porridge if you mix it with condensed milk at the very end.
If there is not enough millet, you can add rice to the required amount.
Millet, like any other cereal, is best washed by alternating warm and hot water. Repeat several times until the flowing liquid becomes clear.

Cook it sweet or not, in water, in milk, in a pot or in the oven - choose what you like best and pamper your eaters.