Millet porridge with pumpkin. Russian breakfast: millet porridge with milk and pumpkin

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. 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.

Add butter to the prepared pumpkin porridge 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, we will make pumpkin juice from the remaining pumpkin and pour it into glasses. To prepare it, I use a juicer.

Place pumpkin and millet porridge 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 the children's menu. Bon Appetit everyone!

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

Nutritionists recommend consuming pumpkin porridge with millet with milk both during a diet and during the treatment of diseases of the gastrointestinal tract. In such cases, in order to achieve maximum benefit from the porridge, sugar and butter are either not added to it, or they are added, but in very small quantities. Sugar is often replaced with a small amount of 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 fatter than store-bought milk, so when it is used 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, when combined with small millet grains of amazing 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 shaped cubes, diamonds or flowers - you can if you have enough time and don’t want to wash the bowl and knives 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:

Pour water into a thick-bottomed saucepan (or cast-iron pan) 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:

Wash the rice and millet thoroughly 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 - a dish that is original in appearance and delicious. 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 a traditional Russian dish. Porridge is the healthiest and most 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 cups
• butter

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

Peel the pumpkin, remove the seeds and cut into cubes. The finer we chop, the faster the pumpkin will cook.

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 a 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 a deep container and rinse. From flakes, like buckwheat or barley groats, there is no need to sort 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 a delicious light breakfast or lunch. Millet and pumpkin themselves are literally a storehouse of useful elements and vitamins, and by combining them together in one dish, you will get the healthiest and most wholesome food you can imagine.

• 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.

Decades ago, this was the main dish on the Russian table. Over time, for some reason they forgot about this, but in vain. Wheat cereal is enriched with vitamins, vegetable proteins, amino acids and microelements, and pumpkin pulp, in addition, is rich in fiber.

How to cook pumpkin porridge with millet

You can prepare the treat in different ways: on the stove, in the oven (in thermal glass, pots) or in a slow cooker. No matter what recipe you use, your breakfast or side dish will always turn out flavorful and healthy. Porridge with pumpkin and millet belongs to the category of dishes that are easy to prepare. Even a beginner in the kitchen can master it. Every mother should know a delicious recipe for pumpkin treats, because a child’s growing body needs healthy food.

Recipe for pumpkin porridge with millet and milk

• Cooking time: 40-55 minutes.
• Number of 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 the classic one, cooked in a saucepan on the stove. Based on the family’s taste preferences, you can additionally add berries (fresh or frozen) and honey to breakfast. It is not necessary to chop the vegetable; you can use it in pieces. Healthy pumpkin porridge with millet and milk will appeal to all family members and will give you 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 vegetables through a blender or meat grinder.

Rinse the cereal thoroughly under water, then pour boiling water for 5 minutes.

Take a saucepan, pour in milk. Boil. Add salt, sugar, honey if necessary. Mix.

Add the pumpkin pulp and cook for about half an hour over low heat.

Add washed cereal. Continue cooking for another 15-20 minutes.

Taste the cereal for doneness.

If desired, add berries or apples and cook for another 5 minutes.

Season the finished treat with butter.

Pumpkin porridge with millet and milk

• Cooking time: 50 minutes.
• Number of 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 with milk is rich in vitamins, amino acids and microelements. 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 your household. Every housewife should know how to prepare such a treat.

Ingredients:

• pumpkin – 400 g pulp;
• millet – 1 tbsp.;
• milk – 0.4 l.;
• butter – 3 tbsp;
• salt, sugar.

Cooking method:

Sort and rinse the cereal.

Boil for 10 minutes, drain off any remaining liquid.

Cut the pumpkin pulp into small cubes. Place in a container, add water, cook for half an hour until softened.

Add millet, stir, add salt while boiling, pour in milk. Cook for 10 minutes. Stir occasionally to prevent the treat from burning.

Add sugar and butter to the finished dish.

Millet porridge with pumpkin in a pot

• Number of 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 encouraged. Millet porridge made in the oven in pots turns out softer and imbued with the aromatic smell of pumpkin. Strict proportions need not be observed. Adjust the amount of vegetable depending on your own preferences. If you remove sugar and sweets, 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.

Heat the milk. Place the pre-cut pumpkin into pieces. Add salt, bring to a boil.

Place the millet in a saucepan, stir, turn the heat to low, and cook for 15 minutes, covered.

Remove from heat, transfer to a pot, season with oil, close and place in an oven preheated to 130 degrees for half an hour.

You can add powdered sugar, a spoonful of honey or jam to the finished treat.

Millet milk porridge with pumpkin in a slow cooker

• Cooking time: 50-70 minutes.
• Number of 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 can be prepared without much hassle. It’s worth loading the ingredients and waiting for the signal, without fear that the dish will burn or the milk will run away. You won’t have to stir anything for half an hour. You can use any berries in the recipe, both fresh and frozen. Every mother should know how to prepare this delicious recipe. Those who oppose sweet foods may want to avoid adding sugar.

Ingredients:

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

Cooking method:

Grind the vegetable pulp using a meat grinder. Place in 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. In this case, the lid of the multicooker must be opened carefully so as not to get burned by the steam.

Add pre-washed and sorted cereal.

Pour in 3 cups of milk and stir.

Close the lid of the device. Set the appropriate mode for 40-45 minutes.

Upon completion of work, check the readiness and required consistency of the dish. If the mass is too liquid, then you should close the lid and continue cooking in the same mode for 10-15 minutes. If it is thick, add milk and leave in the “Warming” mode for 15 minutes.

Place the finished aromatic treat on plates and garnish with berries and mint leaves.

Pumpkin and millet porridge in the oven

• Cooking time: 30 minutes.
• Number of 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 you use to prepare this dish, you will get a healthy, satisfying and flavorful breakfast. While fasting, you can avoid adding butter. It is worth noting that a cold thermal glass pan should be placed in an unheated oven to prevent it from bursting.

Ingredients:

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

Cooking method:

Sort the grains and rinse several times.

Pour milk and put on the stove, cook until half cooked.

Cut the vegetable into pieces. Add to prepared cereal, add sugar (optional). Mix.

Place the semi-finished porridge in a thermal glass pan.

Add butter, pour honey on top.

Cover well with foil.

Place the pan in the oven and then preheat it to approximately 180 degrees.

Cook for about 60 minutes. Then let it sit for another 5 minutes under a towel.

Stir the prepared delicious porridge and pour honey over it.

Millet-rice porridge with pumpkin and milk

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

Another healthy breakfast option is millet porridge with rice and pumpkin. Many people like the coarse grain dish. Breakfast tastes amazing and looks beautiful. Rice and cereal are taken in equal proportions. The following recipe for a delicious sweet dish uses honey and sugar. Those who are against these products can safely refuse them, and the taste of the treat will not be affected 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 it boils, reduce. Cook until done.

Test the cereal for doneness.

While the food is hot, add butter and stir.

The aromatic rice and millet treat is ready. All that remains is to put everything on plates.

Video: Pumpkin porridge with millet

Millet porridge is a very healthy dish. It can be prepared in different ways, combined with completely different products: from meat to dried fruits. However, the most popular product that is added to it is pumpkin pulp. It, perhaps, combines most successfully with millet porridge to taste, making it even healthier and richer. We will teach you how to cook porridge with pumpkin as quickly and tasty as possible.

Millet porridge with pumpkin in milk

Many housewives do not know how to cook millet cereals correctly, so they end up with a bitter taste. In order to get rid of the unpleasant aftertaste, the water in which the millet is cooked must be drained immediately after boiling and the grains must be rinsed thoroughly.

Ingredients:

• Millet cereal - three quarters of a glass
• Pumpkin pulp – 300 g.
• Milk – 1 glass
• Sugar - to taste (about 2 tbsp)
• Salt - to taste
• Butter - for serving

Cooking method:

The process of preparing millet porridge is quite lengthy. To begin with, all products need to be prepared separately. To do this, rinse the millet cereal thoroughly under running cold water. Place it in a saucepan with a small amount of water and bring to a boil. When the water begins to boil and foam appears, it needs to be drained and the cereal thoroughly rinsed again. Place about 2 cups of water in a saucepan with cereal and return to the heat. Cook for 10 minutes.

At the same time, put a second saucepan on the fire, fill it with 2 glasses of water and cut the pumpkin into cubes. Bring to a boil and also cook for 10 minutes. When time has passed, add pumpkin pieces to the millet. Salt and add sugar. Cook together for another 10 minutes.

After time has passed, pour milk into the already thickened porridge. Cook over low heat, stirring constantly, for about 15-20 minutes. Then remove the pan from the heat, cover with a lid, wrap in a blanket or fur coat and leave to steam for 20 minutes.

Place the finished porridge on plates and garnish with pieces of butter.

Millet porridge with pumpkin in pots

Millet porridge can not only be boiled, but also baked. This porridge turns out especially tasty in ceramic pots. If you find “empty” porridge too boring, you can diversify it with raisins, dried apricots, prunes, add sugar, honey or something else to taste.

Ingredients:

• Millet cereal – 300 g.
• Pumpkin pulp – 400-500 g.
• Milk – 1 l.
• Butter – 200 g.
• Salt - to taste

Cooking method:

Peel and rinse the pumpkin if necessary. Cut the pulp into small pieces.

Pour the milk into a saucepan and put on fire. When the milk starts to boil, add the pumpkin pieces. Cook over low heat for about 5-7 minutes.

During this time, rinse the millet in warm water. When time has passed, add the washed cereal to the pumpkin. Add salt, stir, cover and leave to cook for 10 minutes.

Place a large piece of butter on the porridge. Cover the pots with lids.

Preheat the oven to 180 degrees. Place pots of porridge in it for 35 minutes.

Serve the porridge directly in the pots.

Millet porridge with pumpkin and apples

Boil and then bake in the oven aromatic millet porridge with pumpkin puree and apples. Regular consumption of this dish, thanks to the large amount of vitamin B2, will make your hair and skin healthy and beautiful.

Ingredients:

• Millet cereal – 400 g.
• Milk – 800 ml.
• Peeled pumpkin – 300 g.
• Apples – 250-300 g.
• Butter – 150 g.
• Salt - to taste

Cooking method:

Boil about a liter of water, remove it from the heat and pour the millet into it. Stir vigorously with a spoon to rinse the millet. Then drain the boiling water and rinse the millet thoroughly with warm water. Pour a liter of warm water into the millet, put it on fire, add salt, stir.

Bring the millet to a boil, cook, skimming off the foam with a slotted spoon, for about 10 minutes. The water should be almost completely absorbed into the porridge, so try to stir it all the time.

During this time, rinse the pumpkin. Cut it into medium pieces, pour in the remaining milk and put on fire. After boiling, cook for about 15 minutes. Check readiness with a fork or knife - the pumpkin should be soft. If not, cook for another 5-10 minutes. Mash the prepared pumpkin pulp with a masher or grind in a blender until pureed.

Peel the apples and cut into fairly small pieces.

Mix porridge, pumpkin puree, apple pieces and almost all the butter.

Preheat the oven and grease a baking dish with the remaining butter. Place the porridge with pumpkin and apples into the pan and smooth the surface with a spoon. Place the porridge in an oven preheated to 190 degrees. Bake for approximately 15 minutes.

Millet porridge with pumpkin and condensed milk in a slow cooker

If you don't want to stand at the stove, stirring the porridge so that it doesn't burn, use a slow cooker. With its help, you can easily prepare sweet and very tasty millet porridge with pumpkin with condensed milk.

Ingredients:

• Millet cereal – 2 multi-cups
• Pumpkin – 300 g.
• Condensed milk - half a can
• Water – 5 multi-glasses
• Butter – 50 g.
• Salt - to taste

Cooking method:

Rinse the millet cereal thoroughly. Then transfer it to the multicooker bowl.

Rinse the pumpkin pulp, cut into small pieces and place in a bowl on top of the cereal.

Pour water into the condensed milk in small portions, stir thoroughly with a spoon or whisk until smooth.

Pour the diluted condensed milk into the slow cooker on top of the millet and pumpkin. At this stage you should add salt and, if desired, a little butter.

Close the multicooker lid, set the “Milk porridge” mode, cook until the beep sounds.

Then open the lid, stir the porridge, close it again, set the “Warming” mode and leave to brew for another 20 minutes.

Place the finished porridge on plates. You can additionally pour condensed milk on top.

Millet porridge with pumpkin is one of the most delicious, healthy and popular dishes in our country made from this wonderful orange vegetable, which belongs to the category of seasonal autumn-winter dishes. During this period, pumpkin will probably be found in almost every home, because it is quite easy to grow in the garden, and in addition, it is stored for quite a long time at room temperature. In addition, pumpkin tolerates freezing very well and does not lose its unique benefits and taste properties, so freezing peeled and diced pumpkin allows you to get an excellent preparation for the winter, extremely convenient for later preparing soups, cereals, desserts and other delicious dishes from it. .

Today I want to offer you a simple recipe for millet porridge with pumpkin, which is best cooked with milk, although this is purely a matter of taste, and if desired, milk can be safely replaced with plain water. Moreover, pumpkin gives this porridge such a deep taste and rich consistency that it practically overshadows all other components of the dish. Since pumpkin tastes like a cross between a vegetable and a fruit, this porridge can be perceived by your household as a hearty, solid meal, and even as a delicious dessert dish. Therefore, millet porridge with pumpkin usually always goes with a bang and is very popular among children and adults.

Millet cereals and pumpkin form an unusually harmonious union, not only due to their taste properties, but also in terms of the benefits that they can jointly bring to our health. These plant products are especially rich in various minerals that strengthen bones and muscles, heal the nervous and endocrine systems, and also have a beneficial effect on the condition of the heart and blood vessels. In addition, millet is able to remove waste, toxins and radioactive substances from the body, and pumpkin contains a record amount of vitamin A precursor, which has antioxidant and, therefore, rejuvenating properties.

Be sure to try making millet porridge with pumpkin using this simple recipe, and I am sure that both large and small members of your family will like it. This hearty, aromatic porridge with tender pieces of sweet sunny pumpkin will perfectly lift your spirits and give you a boost of energy for the most successful and productive day. In addition, the calorie content of millet porridge with pumpkin is only 82 kcal per 100 g of finished dish, which is noticeably less than most popular types of porridge. And if we take into account the fact that pumpkin has the property of accelerating metabolism and thus promoting weight loss, then this porridge is simply an ideal dish for getting rid of excess calories without hunger and unnecessary suffering. Delicious and aromatic millet porridge with pumpkin, cooked in milk, will serve you as an excellent breakfast, giving you a lot of pleasure and great health benefits!

Useful information How to cook millet porridge with pumpkin in milk - a simple recipe for millet porridge with pumpkin on the stove with step-by-step photos

INGREDIENTS:

• 1 tbsp. millet (200 g)
• 300 g pumpkin
• 300 ml milk
• 300 ml water
• 2.5 tbsp. l. Sahara
• a pinch of salt
• butter to taste

COOKING METHOD:

1. In order to cook millet porridge with pumpkin, peel and cut the ripe sweet pumpkin into small cubes.

2. Place the pumpkin in a saucepan and add an arbitrary amount of cold water so that it lightly covers the vegetables.

Advice! Millet porridge should be cooked in cast iron, metal or ceramic dishes with a thick bottom, which ensures uniform heating and simmering of the cereal. Enameled pans are not suitable for this purpose, since the porridge in them quickly burns, which gives the dish a not very pleasant taste and appearance.

3. Bring the pumpkin to a boil over medium heat and cook for 10 minutes.

4. In the meantime, millet cereals must be sorted out and damaged grains, which are often found in it, must be separated. Then place it in a fine sieve and rinse with cold tap water, then rinse with boiling water.

Cold water will wash away dust and possible contaminants from the grain, and boiling water will help remove the bitterness that appears during long-term storage of millet. This type of cereal contains more fat than other grains, so over time they tend to go rancid and give the porridge a less than pleasant taste. I also advise you to smell the millet before cooking and do not use the grain if you feel an unpleasant, pungent aroma.

5. Place the millet in a saucepan with the pumpkin and cook, stirring, for about 5 minutes, until all the water is absorbed and the cereal swells.

6. Mix milk with water in equal proportions and pour about half of this mixture into a pan with porridge.

7. Cook millet porridge with pumpkin over low heat for 20 minutes, stirring frequently and adding the remaining milk as it boils. At the end of cooking, the porridge should be slightly liquid, as it will thicken during the infusion process.

8. Season the finished millet porridge with salt and sugar.

I've indicated a minimum amount of sugar for these ingredient ratios, but you may need to add a little more if the pumpkin isn't too sweet or you just prefer something savorier.

9. Cover the pan with porridge with a lid, you can also wrap it in something warm and let it brew for 15 - 20 minutes. During this time, the porridge will swell even more and become very rich and aromatic.


Tender, thick and very tasty millet porridge with pumpkin in milk is ready! When serving, it is recommended to additionally flavor it with a piece of butter. Bon appetit!