Healthy and tasty food. Millet porridge with pumpkin in milk

Try this delicious and proven recipe for millet porridge with pumpkin. This is the best breakfast you can think of for both kids and adults. Millet porridge with pumpkin will take care of your health, give you energy for the whole day, and protect you from illness and stress. The porridge is easy to prepare, it turns out tender and fragrant. If desired, you can cook pumpkin millet porridge in water, you can with milk, add raisins, nuts or cinnamon.

Ingredients:

• 1 glass of millet
• 500 gr. pumpkins
• 2.5 cups of water
• 1-2 tbsp. milk
• 2-3 tbsp Sahara
• a pinch of salt
• 40 gr. butter
• raisins (optional)
• cinnamon (optional)

• For millet porridge, we need 500 grams of pumpkin. Pumpkin choose orange and sweet. Since the pumpkin is a dense vegetable with a fairly strong skin, we attract helpers from the strong half to the kitchen to help cut and clean the pumpkin.
• We cut the pumpkin into cubes, it can be quite large. Some people prefer to grate the pumpkin, but this is quite tedious, then I will reveal the secret of how to grind the pumpkin without the slightest effort in just a minute.

• So, pour the chopped pumpkin with water, we need 2.5 cups of water. There is no point in boiling pumpkin in milk; it boils better in plain water.

• We put the pan on the fire, cook the pumpkin for 15 minutes. After this time, pumpkin pieces lose their density and hardness. If you want the millet porridge to have no pieces of pumpkin or that the pieces are small, then we crush the pumpkin with an ordinary potato crusher.

• I usually leave a small amount of pumpkin cubes un-pressed, and crush the rest.
• The next step is to add millet to the boiled pumpkin. A very important point: the cereal should first be sorted out, because. pebbles, pieces of earth, etc. are quite often found in millet.
• To make millet porridge with pumpkin tasty, the cereal should not just be washed, but poured with boiling water, and then drained. All the dust is gone and, importantly, the bitterness inherent in millet is gone.

• After adding millet to the pumpkin, put a pinch of salt, and then continue to cook the porridge over low heat under the lid. Cook for 15 minutes, watching so that the porridge does not burn.
• Usually by this time the millet is almost ready, add butter and sugar to taste. It is not worth saving on oil, it is oil that softens the taste of millet, makes millet porridge with pumpkin tender.

• The amount of sugar depends on the sweetness of the pumpkin, so let's try it. It is important not to shift so that the pumpkin porridge does not turn out cloying.

• And the final moment - be sure to add milk (boiled or pasteurized) to millet porridge with pumpkin so that it does not curdle. How much milk to pour depends on what kind of porridge you like, liquid or thick. I usually pour quite a lot of milk, because. millet then still comes and additionally takes liquid.

• Boil the porridge for a couple of minutes, if desired, add raisins or cinnamon. Turn off the fire, leave the porridge for 15-20 minutes to infuse.

• That's all, tasty and healthy millet porridge with pumpkin is ready, served with milk. Whoever wants, he drinks the porridge with milk, whoever wants - adds it to the porridge, as in the photo))))). See also,

Millet porridge with pumpkin, and even with milk, but if in a pot? Read on and a few more healthy and tasty recipes will appear in your piggy bank, preparing any of which will not be difficult.

On the water

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

Ingredients:

• pumpkin - 750 g;
• water - 3 tbsp.;
• millet - 1.5 tbsp.

Cooking:

1. Peel the vegetable, chop into pieces. The size of the pieces should be whatever it suits you in the finished dish.
2. Put in a saucepan, pour boiling water, so more vitamins will be preserved. Boil 10 minutes.
3. Pour in the washed cereal. Stir, cook another 15-20 minutes.
4. At the end, add a piece of butter if desired. Leave the saucepan in a warm place for 20-30 minutes.

On milk

Millet porridge with pumpkin and milk is the perfect breakfast for eaters of all ages. Cooking it is not very quick and easy, but the result is worthy of the resources spent.

Ingredients:

• cereals - 1 tbsp.;
• milk - 3 tbsp.;
• pumpkin - 0.5 kg;
• sl. oil - 50 g;
• sugar and salt.

Cooking:

1. Peel and finely chop the orange vegetable.
2. Boil it in hot milk for 15 minutes.
3. Rinse the grits, add to the pumpkin, salt.
4. While stirring, cook millet porridge until thickened. Time - 20 minutes. If there is little liquid, add water or more milk.
5. Pour sugar and send oil there. Wrap the saucepan for steaming for half an hour.

You can leave the dish just under the lid and make the fire as minimal as possible. Cinnamon, honey, dried fruits are recommended as additives.

in a pot

You can increase the usefulness of an already vitamin millet porridge with pumpkin only by cooking. And it is ... in the use of pots.

Ingredients:

• milk - 3 tbsp.;
• millet - 1 tbsp.;
• pumpkin - 0.5-0.6 kg;
• sl. oil and salt.

Cooking:

1. Millet, if necessary, sort out, rinse.
2. Separate the pumpkin from the peel and seeds, chop into pieces.
3. Immerse these pieces in hot milk, salt, bring to a boil.
4. The next is cereal. Stir, continue to cook for another 15 minutes.
5. Next, millet porridge with pumpkin is transferred to pots with pieces of butter and sent to the oven for half an hour. The temperature is 130 degrees.

In each pot, when serving, there may be sugar, jam, jam, honey, nuts, powdered sugar.

In the oven

Porridge with pumpkin in the oven? You can cook this dish in many ways, but it will still come out delicious. Here is just one of them.

Ingredients:

• millet - 1 tbsp.;
• pumpkin - 700-800 g;
• boiling water - 2 tbsp.;
• sugar, honey, etc. oil - 2 tbsp. l.

Cooking:

1. Rinse the grits in several waters, rinse with hot water.
2. Pour boiling water over it and cook over low heat for 5-10 minutes.
3. Cut the peeled pumpkin pulp into cubes, stir into the cereal and add sugar.
4. Put such pumpkin porridge in a greased form, place pieces of butter on top, pour over honey.
5. Close the mold with foil.
6. What should be the temperature in the oven? No. The dish must be placed in a cold cabinet, and then heated to 180 degrees.
7. You should simmer for at least an hour. Then take out, after 5 minutes open and mix, then the main vegetable will turn into a puree.

• Ready-made millet porridge should not be too thick, because during infusion, the cereal continues to absorb liquid.
• You can make 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 desired amount.
• Millet, like any other cereal, is best washed, alternating warm and hot water. Repeat several times until the flowing liquid becomes clear.

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

Millet porridge is a very healthy dish. It can be prepared in many 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 is perhaps most successfully combined 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 properly cook millet groats, so they get it bitter. In order to get rid of an unpleasant aftertaste, the water in which millet is boiled must be drained immediately after boiling, and the grits should be thoroughly washed.

Ingredients:

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

Cooking method:

The process of making millet porridge is quite lengthy. To begin with, all products must be prepared separately. To do this, rinse the millet groats thoroughly under running cold water. Put it in a saucepan with a little water, bring to a boil. When the water begins to boil and foam appears, it must be drained, and the grits should be rinsed thoroughly again. Pour about 2 cups of water into the pan with cereals and put on fire again. Boil 10 minutes.

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

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

Arrange the finished porridge on plates and decorate with pieces of butter.

Millet porridge with pumpkin in pots

Millet porridge can not only be boiled, but also baked. Such porridge is especially tasty in ceramic pots. If you think "empty" porridge is too boring, you can diversify it with raisins, dried apricots, prunes, add sugar, honey or something else to taste.

Ingredients:

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

Cooking method:

Clean the pumpkin, if necessary, rinse. Cut the pulp into small pieces.

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

During this time, rinse the millet in warm water. When the time has passed, put the washed grits on the pumpkin. Salt, stir, cover and let simmer for 10 minutes.

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

Preheat the oven to 180 degrees. Send pots of porridge into it for 35 minutes.

Serve porridge to the table right in the pots.

Millet porridge with pumpkin and apples

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

Ingredients:

• Millet groats - 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 millet into it. Stir vigorously with a spoon to wash the millet. Then drain the boiling water and rinse the millet thoroughly with warm water. Pour a liter of warm water to the millet, put on fire, add salt, mix.

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

At this time, wash the pumpkin. Cut it into medium pieces, pour over 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 finished pumpkin pulp with a crush or chop with a blender to a puree state.

Peel the apples, cut into fairly small pieces.

Combine the porridge, pumpkin puree, apple slices, and almost all of the butter.

Preheat the oven, grease the baking dish with the remaining butter. Transfer the porridge with pumpkin and apples into the form, smooth the surface with a spoon. Send the porridge to the oven preheated to 190 degrees. Bake for approximately 15 minutes.

Millet porridge with pumpkin and condensed milk in a slow cooker

If you do not want to stand at the stove, stirring the porridge so that it does not burn, use a slow cooker. With its help, you can easily cook sweet and very tasty millet porridge with pumpkin in condensed milk.

Ingredients:

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

Cooking method:

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

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

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

Pour the diluted condensed milk into the slow cooker over the millet and pumpkin. At the same stage, 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 "Heating" mode and leave to infuse for another 20 minutes.

Divide the cooked porridge into bowls. You can additionally pour condensed milk on top.

Culinary Etude 05.03.2018

Even porridge lovers often bypass such useful cereals as. And not many favor a beautiful pumpkin. But try to combine this "disgraced couple" in one dish! It will turn out amazingly tasty, fragrant and “sunny” pumpkin porridge with millet. Choose your favorite recipe and cook!

Take a small slice of bright orange pumpkin for an experiment and try cooking pumpkin porridge with millet. Maybe you have a chunk of pumpkin in your refrigerator for a long time, bought for cooking, but left without use? Then he has a direct road to porridge!

Irina Rybchanskaya, a permanent columnist, will tell us today how to cook pumpkin porridge with millet deliciously. I give her the floor.

Dear readers of Irochka Zaitseva's blog, for a long time my relationship with millet could hardly be called friendly. They were rather tight. When I was a student, I had to eat so many unpalatable construction team and collective farm millet porridge that I could not look at it for more than thirty years.

It was believed that millet of the consistency of hardened concrete, on which even sparrows broke their beaks, is very useful for our young and very thin bodies. Of course, we didn’t even talk about pumpkin porridge. It was an ordinary millet porridge on the water.

But I love pumpkin with tender love. It was she who reconciled me with such a hated millet. Thirty years after graduating from the institute, I first cooked "disgraced" millet porridge, or rather, pumpkin porridge with millet. And it turned out delicious!

Numerous experiments followed. I combined pumpkin and millet with mushrooms, lentils, chickpeas, ginger, fried onions, raisins, candied orange peels. All options were to my liking. Both sweet and salty, pumpkin porridge combined with millet is wonderful!

Pumpkin porridge with millet on the water - a recipe with step by step photos

I hope that during Lent, the following Lenten recipe will be useful to many. Fortunately, pumpkin is now sold in our supermarkets all year round. And it is not a problem to buy it on the market.

Ingredients

• 300-350 g of bright fragrant pumpkin;
• 550 ml of water (+ water for pre-boiling with drain);
• 170 g of millet;
• 20 g sugar;
• a pinch of salt.

How to cook

Peel the washed pumpkin, completely free it from the rotten middle with seeds. Cut into large cubes with a side of about 1.5 cm.

Put the millet on a sieve, put it under water, rinse well. Now fill the cereal with cold water in a ratio of 1: 1, bring it to 100 ° C, drain the liquid. So we will deprive the millet of unpleasant bitterness for many.

Pour cold water again (550 ml), send the pumpkin cubes to the saucepan, bring to a boil again, put salt and sugar. Reduce the flame of the burner to a minimum, cover with a lid. Cook for 15-20 minutes. I cooked my porridge in just 12 minutes. Under the closed lid, she languished for another half hour. I think the step by step photos illustrate the cooking process well.

My remarks

• Quick porridge can be flavored with butter. This is sometimes done during cooking - about five minutes before readiness.
• Don't throw away pumpkin seeds. They need to be thoroughly washed, dried and eaten, as well as used to add to cereals, to the dough for.
• Pumpkin cubes are left whole in the finished dish or kneaded with a spoon or fork - both options are good!
• The dish can be flavored with raisins, any dried fruits, candied fruits, honey, pumpkin, sunflower seeds, nuts, served with honey.

Pumpkin porridge with millet in milk

Ingredients

• 450 g pumpkin;
• 170-180 g of millet;
• 340 ml of water;
• 340 ml of milk;
• 20-30 g sugar;
• 60 g butter;
• a pinch of salt.

How to cook

We cook ordinary pumpkin porridge in water, as indicated above, using only 340 ml of water for cooking. You should not simmer porridge under the lid - we will continue to cook it in milk.

Pour warm milk (340 ml) into the porridge, knead the pumpkin, stir, heat, look, wait until the mass boils, cover with a lid. Cook at a minimum flame for nine to twelve minutes. Toward the end of cooking, put a piece of butter. Leave to "reproach" in a sealed container for twenty to thirty minutes.

Ready porridge in the photo.

My remarks

• You can change the recipe a little - spread the finished porridge (without leaving it to “sweat”) in ceramic pots and bake for half an hour at 180 ° C in the oven

Recipe for milk pumpkin porridge with millet in the oven

Ingredients

• 450 g pumpkin;
• 170 g of millet;
• 550 ml of milk;
• 160 g butter;
• raisins, dried apricots, candied fruits, honey (optional);
• salt.

How to cook

Rinse the cereal properly.

Washed, peeled pumpkin without seeds, cut into cubes with a side of one centimeter.

Heat the milk to a boil, put the pumpkin, cook for about five minutes, add millet, salt, reduce the flame, cover the dish with a lid.

Cook on a low flame for ten minutes. If desired, add dried fruits (raisins, dried apricots, prunes, pitted dates, figs) candied fruits, honey.

Arrange in pots, place a little butter in each, close with lids, bake in the oven at 180 ° C for thirty to thirty-five minutes.

Lean pumpkin porridge with chickpeas and millet

A very original lean dish. It is eaten warm and cold. Delicate pumpkin taste perfectly harmonizes with the nutty taste of chickpeas.

Ingredients

• 1800 g dry chickpeas;
• 350 g pumpkin;
• one and a half glasses of water for cooking millet and pumpkin;
• 80-90 g of millet;
• one small onion;
• one tablespoon of vegetable oil;
• a pinch of curry (optional)
• savory sprigs (optional);
• a pinch of salt.

How to cook

Soak chickpeas in cold water. Leave to swell for four hours. Pour out the water, pour fresh water, wait until it boils, drain the liquid, pour fresh water again. Cook until the chickpeas are soft but hold their shape. The process takes between forty and sixty minutes.

Fry the peeled, finely chopped onion in vegetable oil until a beautiful golden hue. Stir with boiled chickpeas (without liquid), season with curry, salt.

Pour water into the washed millet, bring to a boil, drain the liquid, add one and a half glasses of water, put pumpkin cubes with a side of one centimeter (pre-cut the skin from the pumpkin and remove the seeds), throw a pinch of salt, cook for 15-20 minutes, cover with a lid. Leave "pret" for half an hour.

Carefully combine the pumpkin component with chickpeas, season with savory leaves.

Pumpkin porridge with rice and millet baked in the oven

For me last fall and winter, pumpkin porridge with rice and millet turned out to be the most desired dessert. Caramel crust, like on creme brulee, dizzying sweet nutty aroma of baked milk - how delicious it is!

Ingredients

• 80-90 g of millet;
• 80-90 g of rice;
• 900-1000 ml of milk;
• 20-40 g sugar;
• a pinch of salt.

How to cook

Peel the pumpkin, remove the middle and seeds, cut into cubes with a side of 1 cm.

Rinse the millet and rice, put the cereal in a ceramic pot or put it in several pots, send pumpkin cubes there, pour hot milk, salt, put a little sugar.

Bake in the oven without a lid until the milk froth caramelizes (it will take on a pretty color). Baking time - approximately 80 minutes at 180°C.

Season hot porridge with a generous piece of butter, mix and arrange on plates. It's hard to break away from this delicacy!

Pumpkin milk porridge with millet in a slow cooker

Ingredients

• 450 g pumpkin;
• 160 g of millet;
• 160 ml of water;
• 320 ml of milk;
• 60 g sugar sugar;
• 60 g butter (+ a little more to lubricate the bowl);
• a handful of dried fruits;
• a pinch of salt.

How to cook

Cut the peeled pumpkin into cubes. Another option is to cut half into cubes and grate the other half on a coarse grater.

Rinse the millet, pour it with warm water, pour out the liquid after thirty minutes.

In a multicooker bowl greased with butter, lay millet and pumpkin cubes in layers, pour water, milk, in which a pinch of salt and sugar are dissolved.

In the "Milk porridge" mode, cook for thirty minutes. After the readiness signal, put the oil and steamed chopped dried fruits. Stir, leave alone for four to six minutes, arrange on plates.

Millet porridge in a pumpkin baked in a slow cooker

A very unusual pumpkin porridge is obtained by baking a small pumpkin with millet and milk in a slow cooker. A great video will show you the whole process.

Recipe for pumpkin porridge with millet on water in a slow cooker

Ingredients

• 220 g of millet;
• 640 ml of water;
• 350 g pumpkin;
• 80 g of sugar;
• 30 g of vegetable or butter;
• a pinch of salt.

How to cook

Peeled pumpkin without seeds and core cut into cubes.

Place in a greased multicooker bowl, cover with sugar, cook for five minutes in the “Frying” mode

Soak the washed millet for half an hour in warm water, rinse under running cool water, put on a sieve, put to the pumpkin with sugar. Fill with water, close the lid. If your multicooker has a valve for releasing steam, then put it in the “Closed” position.

Cook in the "Porridge" mode for twenty minutes. After a beep about readiness, you need to release steam, open the lid, put oil, mix. Eat hot, seasoned with honey, nuts, steamed dried fruits.

Dear readers of Irochka Zaitseva's blog! I hope that you will like my options for pumpkin porridge with millet recipes, and you will want to implement them in your kitchen. If you have any questions along the way, feel free to ask them. I will answer everyone.

With all my heart I wish all readers of the blog health and good luck!

Dear readers, if you are interested in other culinary recipes, I invite you to our section "Culinary Etude". You can go to the category by clicking on the button below.

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How to cook millet porridge with pumpkin in milk.

Millet porridge with milk is good in itself , but if you add pumpkin to it , it will acquire a unique taste, sunny color and a pleasant pumpkin aroma. And most importantly, millet porridge with pumpkin in milk will be very useful for breakfast.

• 2 glasses of milk;
• 1 glass of millet;
• 1 small pumpkin, 400 gr.
• butter, for filling ready-made porridge;
• salt and sugar to taste.

Progress: