Cooking millet porridge with pumpkin. Lenten millet porridge with pumpkin. What to serve the dish with

Calories: Not specified
Cooking time: Not indicated

During Lent, millet porridge with pumpkin in water, the recipe with photos step by step of which I described in detail, will become a real lifesaver for you, a recipe for all occasions. Millet cooks relatively quickly, so delicious, nutritious millet with pumpkin can be served not only for lunch or dinner, but also for breakfast. To reduce cooking time, you can soak the millet in cold water in the evening or before you put the pumpkin to stew. If your millet is bright yellow, then most likely the grain is polished; such millet cooks very quickly and without soaking. And pale yellow ones take longer to cook - it’s better to soak such grains at least for a short time. I offer you another selection.
During cooking or after turning off the heat, add dried fruits to the porridge: raisins, pieces of dried apricots, prunes, dates, figs. And when serving, you can season the millet porridge with pumpkin with honey or pour over jam, add a couple of spoons of pumpkin jam.

Ingredients:

- fresh pumpkin without peel and seeds – 300-350 gr.;
- millet – 1 glass;
- water for porridge – 1.5-2 cups;
- water for boiling pumpkin – 0.5 cups;
- sugar – 2-3 tbsp;
- salt – 1/3 tsp;
- raisins or other dried fruits – 1-2 handfuls.

Recipe with photos step by step:

Cut off the peel and loose pulp with seeds from the pumpkin. If the center is not very fibrous, just remove the seeds and leave the pulp. Wash the pumpkin and cut into small pieces. Transfer to a cauldron.

Place on low heat, pour in half a glass of water. Cover tightly and simmer for about ten minutes until the pumpkin is soft. When pressed, the pieces should easily mash into almost a puree.

Before starting cooking, rinse millet cereals in a mesh colander or sieve. If necessary, pour two glasses of cold water and leave for a while so that the grains swell.

Mash the soft pumpkin with a masher; a few pieces can be left whole and added to the finished porridge. Add millet to pumpkin puree, add salt and sugar.

Mix. Pour in two glasses of water. If the cereal was soaked, then less water will be needed, about one and a half glasses. Cover the cauldron and place on high heat.

As soon as intense boiling begins, reduce the heat to low. Cook until almost all the water is absorbed. Stir two or three times.

Place the cauldron on the flame divider and cook for 20-25 minutes until the cereal is soft and the water is completely absorbed. Do not stir the millet during cooking if you want the porridge to turn out crumbly. Or stir for a sticky millet. I think you will find the information useful.

Serve the millet porridge hot, adding steamed raisins and pieces of stewed pumpkin. Or add dried fruits at the very end of cooking, about five minutes until fully cooked. During this time, dried apricots or prunes will have time to steam and give their taste to the millet and pumpkin. If the porridge is not prepared as a lean dish, then it can be served with butter and a glass of warm milk. Bon appetit!

Refers to late ripening vegetables (sometimes until November). And this allows you to get healthy vitamins from your own garden at a time when the main vegetables and fruits have already been collected.

And if you consider that a pumpkin can wait for a long time just on the windowsill, then we can safely say that it is one of the longest-stored vegetables.

Last time we already talked about how to make it, and this time I want to show you the second most popular way to use it - porridge.

Traditionally, it is cooked in pots in the oven, simulating the conditions of a Russian oven. Or vice versa, they use modern technologies in the form of a multicooker. I suggest keeping it simple and cooking in a saucepan on the stove. In my opinion it is easier and faster.

To be honest, I don’t really like pumpkin porridge itself, because it’s just a sweetish puree. But if you cook it with rice or millet, it turns out very tasty. A wonderful alternative if you are already tired of regular rice or millet porridge.

All recipes are simple and do not require any special culinary skills from you.

Porridge with pumpkin and millet in milk: recipe for cooking on the stove

And let me start with my favorite recipe. I love millet porridge just like that, but adding pumpkin to it gives it a special sweetness and an incomparable aroma.

Ingredients:

• Millet - 1 glass (glass - 200 ml)
• Milk - 3 cups
• Pumpkin - 300 g (peeled)
• Sugar - 1 tbsp
• Salt - 0.5 tsp
• Butter - 50 g

Preparation:

1. Immediately pour salt and sugar into the pan in which the porridge will be cooked.

2. Pour milk and add peeled and diced pumpkin.

3. Place the pan over medium heat and bring the milk to a boil. As soon as it starts to boil, add millet. Millet must first be washed and slightly dried.

Stir well, wait for it to boil again, then reduce the heat to low, cover the pan with a lid and cook for 15-20 minutes.

Don't forget to stir the porridge periodically so that it doesn't burn.

4. The fact that the porridge is already ready will be clear when, during the next stirring, it becomes noticeable that the milk has all evaporated and is no longer at the bottom of the pan.

Then you need to turn off the fire, put butter in the pan, cover again and let the porridge brew for 10 minutes.

Ready. Bon appetit!

Pumpkin porridge with millet on water is quick and tasty

It's okay if there is suddenly no milk in the house. Delicious millet porridge with pumpkin can also be prepared using water.

Ingredients:

• Millet - 1 cup (200 g)
• Pumpkin – 300 g
• Salt - 0.5 tsp

Preparation:

1. Compared to the previous recipe, we just changed the liquid in which the porridge will be cooked. But the cooking process has changed somewhat.

First you need to boil the pumpkin. To do this, peel it, cut it into cubes and put it in a pan. Pour 3 glasses of water (600 ml), bring to a boil over medium heat, add salt, and then cook for 10 minutes over low heat without covering.

2. After 10 minutes, place the pumpkin in a colander.

We don’t pour out the pumpkin broth, we will boil the millet in it, so we put a colander on a clean pan, pour the broth through it, and return the fallen pumpkin to the pan in which it was boiled and cover it with a lid so that it does not have time to cool.

3. Place the separated broth on the fire again, bring to a boil and add the pre-washed millet into it.

Set the heat to medium, close the lid and cook for 20 minutes.

There is no need to salt the millet; the broth is already salted.

4. Now all the ingredients are ready and they need to be carefully mixed with each other, cover with a lid and let it brew and soak in each other’s aromas for 10 minutes.

Bon appetit!

Cooking pumpkin porridge with rice in milk

Another common recipe is porridge and pumpkins with rice. Perfect as a breakfast or a side dish for meat.

The most important thing in cooking is the exact amount of ingredients so that it turns out both tasty and beautiful.

Ingredients:

• 500 ml milk
• 90 g rice
• 1/4 tsp. salt
• 1 tsp Sahara
• 200 g pumpkin

The amount of pumpkin is given in peeled form, and the amount of rice is given in uncooked form.

Preparation:

1. Pour milk into a saucepan, immediately add salt and sugar and place over high heat. When the milk starts to boil, reduce the heat to medium and add the diced pumpkin and thoroughly washed rice.

2. Stir and wait until the milk boils again. Then set the heat to a little higher than minimum, cover with a lid and cook the porridge for 25 minutes.

After 25 minutes, remove the lid, turn off the heat and mix the porridge thoroughly. If you want no large pieces of pumpkin to be visible, mash them with a spoon.

By this time, there will still be unboiled milk in the porridge. This is normal, this is how it should be.

3. Cover the pan with a lid again for 10 minutes. During this time, the remaining milk will be absorbed into the rice and the porridge will become thick.

Now you can eat. Bon appetit!

Video on how to cook pumpkin porridge

Well, if you want porridge made only from pumpkin, then I suggest watching a short but very informative video on this topic.

I hope the recipes presented were enough to understand how you can prepare excellent porridge with pumpkin. Now you can easily and without much expense significantly diversify your morning menu.

That's all for today, thank you for your attention.

Do you think that pumpkin porridge with millet and milk is boring and worthless? Oh, how wrong you are! Prepare sunny porridge yourself - and change the stereotypical opinion about this dish.

Pumpkin porridge is the porridge of the sun: in the plate is everything that has been accumulated over the fresh August dawns, bright summer days, filled with the songs of crickets at night.

Millet porridge is also the porridge of the sun: it is splashed with yellow smiles, orange winks and bright lemon-colored laughter. It contains the warmth of the earth, the generosity of the fields, the vastness of the sky.

Pumpkin porridge with millet is a doubly sunny porridge: healthy and dietary, it lifts your spirits and tells tales of a carefree summer. If you think that it is impossible to prepare this dish so that it is not boring and empty, but incredibly beautiful, this article is for you. Of course, we are not talking about haute cuisine, no one is suggesting turning pumpkin-millet porridge into a restaurant treat, however, thanks to some tricks, you can serve something more than an ordinary boring breakfast. I suggest preparing a plate with summer, sun and joy. It's possible!

Ingredients

• peeled pumpkin about 500 g
• millet 1/2 cup
• water 1/3 cup
• milk 1 glass
• butter 50-70 g
• salt 1/4 tsp.
• sugar, honey to taste

How to cook pumpkin porridge with millet in milk

1. For starters - pumpkin. We wash it, cut it into several parts (we puff and work - this is not an easy task, a pumpkin is a “hard nut”, it will resist and resist in every possible way).
2. 
   We clean the resulting pieces from the skin, without hesitation, we remove the skin itself, and everything that under it does not seem sunny yellow to you.
3. 
   We grate by hand or ask for help from a food processor.
4. 
   Place the pumpkin in a saucepan with a thick bottom. Pour water.
5. 
   Place on the fire and cook after boiling at a minimum temperature for about 10-15 minutes (depending on the type of pumpkin and the size of the pieces) - the mass should become soft, in some places simmer until pureed.
6. 
   We measure out the required amount of millet and sort through it if necessary. We rinse.
7. 
   And add it to the pan with the pumpkin.
8. 
   Add salt and sugar (carefully - as a rule, pumpkin itself is quite sweet, do not overdo it). Mix.
9. 
   Cook for another 10-15 minutes - the millet should become soft.
10. 
    Add milk.
11. 
    Mix. Place the pan on the stove again. As soon as the milk boils, reduce the heat and cook for another 3-5 minutes. Remove from the stove.
12. 
    Add butter.
13. 
    And we do a feint with our ears - we wrap the pan in a couple of blankets or several rugs. You have 15 minutes to take a shower and set the table, and the porridge has just enough time to “ripen”, reach full readiness, and open up to its maximum.

Done, you can have breakfast. It is not only healthy, but also very tasty.

10 tips on how to cook the perfect pumpkin porridge with millet:

1. The choice of pumpkin is almost the key link to success in the task of feeding the family millet porridge. Give preference to sweet varieties with a rich taste. The pumpkin must be ripe.
2. To make the porridge cook faster, it is better to grate the pumpkin. If you are not limited in time, it is easier to cut the orange beauty into pieces. If you really, really have a lot of time, you can pre-bake the pumpkin in the oven, lightly sprinkling it with sugar - this will give it not only a soft texture, but also a wonderful caramel flavor, and the porridge will be incredibly tasty.
3. Don't neglect salt! At first glance, it seems that sweet dishes do not need to be salted at all, but this is only at first glance. No one says that such food should be distinctly salty, but it is worth adding this ingredient, if only because it simply helps all the other flavor shades to reveal themselves, it skillfully emphasizes the main sweet line of the dish and places the necessary accents.
   Don't believe me? If you’re not too lazy, do an experiment: prepare two identical pans of porridge, with the same amount of pumpkin, cereal, milk, sugar, but add salt to one and leave the other without salt. And then taste it. The result, in general, is obvious, but you come back and tell us about your impressions, okay?
4. If your soul requires variety, you can add rice to the company of millet. Most cereals generally go well with each other, boundaries and barriers exist only in our heads, but in reality you can endlessly try a variety of combinations, be endlessly surprised and get new and unusual results every time.
5. Pumpkin porridge goes well with raisins and dried apricots. Looks favorably at pieces of apple and pear. She will be grateful for a handful of poppy seeds or nuts. And it will almost squeal with joy if you season it with finely chopped candied lemon or add a spoonful of orange zest.
6. Vanilla, cinnamon, honey, and maple syrup will not only transform the taste of pumpkin porridge into something wonderful - they will elevate it and turn a simple everyday food into a holiday delicacy.
7. We remember that you can’t spoil porridge with oil. Of course, this does not mean that you need to put half a kilo of butter on 200 g of finished pumpkin porridge, but you shouldn’t be greedy either - we’re trying for ourselves, so let’s be reasonable, but generous.
8. The slow cooker is designed just for cooking perfect pumpkin porridge. Place all the ingredients from the evening into the bowl, set the required program and make a temporary reserve of 2-3 hours: after cooking, the porridge will have just enough time to brew in the warmth and “open up”.
9. In markets and bazaars, prudent grandmothers sell pumpkin that has already been peeled and cut into pieces. On the one hand, who knows with what hands and on what utensils all the manipulations took place... I don’t want to take any risks. On the other hand, excessive suspicion often smacks of paranoia, so in an effort to make our everyday life a little easier, we turn on our intuition, carefully look at the granny behind the counter, pay attention to her clean hands and well-groomed hairstyle, and make a decision in favor of saving time and effort.
10. If grumpy children grumble too much, you can look for compromise solutions that will reconcile them with the need to at least sometimes eat the healthy and beautiful things that their mother wants, and not just the terrible and dubious things that their growing minds require.
    Grated chocolate, sugar decor, multi-colored small lollipops and sweets, coconut flakes, homemade grilled bread - with such decorations, the porridge has no chance of being uneaten.

Have beautiful and healthy breakfasts with your family!

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 tasty and healthy breakfast for children and adults. Below are several options for preparing the dish, from the simplest in terms of ingredients to the more multi-component, sweet and rich in flavors.

A nutritious and at the same time tasty breakfast would be millet porridge with the addition of pumpkin pulp, boiled in milk. Breakfast is prepared very quickly, satisfies perfectly and provides the body with many useful microelements, which is especially useful for children.

For 4 servings you will need:

• millet - 1 cup;
• milk - 3 cups;
• pumpkin - 500 gr;
• sugar - 1 tsp;
• salt - ½ tsp.

First you need to prepare the pumpkin pulp: peel a small slice of the fruit, cut it into small cubes. The milk should be heated in advance, the pumpkin pieces should be placed in it and boiled for about ten minutes. The cereal cooks faster, so we add it to the half-cooked pumpkin. Rinse the cereals in advance to remove dust and debris. At the same time as the cereal, add salt and sugar, mix, reduce heat and cook covered for a third of an hour.

The finished millet with pumpkin has a thick consistency. If you like your porridge thinner, increase the amount of milk you use.

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

How to cook in a slow cooker?

Millet porridge with pumpkin in a slow cooker turns out delicious and tender in taste. Even a beginner can handle this dish.

The cooking recipe is as follows:

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

Wash the pumpkin under running water, remove 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 of debris and washed in a sieve with running water. Transfer to a bowl, pour boiling water so that it is slightly above the level of the cereal. Leave in boiling water for 10 minutes so that the bitter taste goes away.

In the meantime, prepare the multi-cooker container - cover the drains with a thin layer. oils Fold the pumpkin pieces, cover with cereal, season with salt and sugar. Fill everything with milk. It is recommended to put the remaining oil on the porridge.

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

On a note. With any method of preparing porridge, it is recommended to leave the dish covered for 20-30 minutes at the end. At this point, you can add a small amount of cinnamon/butter, stir, and put the lid back on.

Milk porridge baked with pumpkin in the oven

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

We suggest preparing porridge according to the following recipe:

• 250 grams of peeled pumpkin;
• ¼ cup short grain rice;
• ¼ cup millet;
• 2 stacks 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 you are using ceramic dishes - they can burst due to temperature changes.

Rinse the cereals and 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, and divide into pieces.

Place everything in a casserole (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, place 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. The dish will turn out very sweet, and the children will definitely like it. Winter is considered the best season for preparing vitamin porridge.

We suggest preparing millet porridge with honey and dried fruits according to this recipe:

• 4 table. l. rice. cereal;
• 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 packet of vanilla/vanilla sugar.

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

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

Boil the milk, turn off the heat, add the cereal (drain the liquid), fruits, cereals into it, leave the dish covered to steam. 10-15 minutes will be enough. Season with honey, stir well.

Milk porridge with pumpkin in a pot

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

The only difference is the cooking method:

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

On a note. Milk millet with pumpkin will become even more aromatic 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 cooks.