Pumpkin porridge recipe with millet. How to cook tender millet porridge with pumpkin in milk

Pumpkin porridge with cereal is a popular dish that is often fed to children. People who follow healthy eating rules also often prepare this dish in different variations. Even after heat treatment, all porridge ingredients retain their beneficial properties. The dish is often prepared in the cold and eaten for breakfast or dinner.

Benefits and harms

The dish should be included in the diet of those who feel constant ailments and weakness. The beneficial properties of porridge will help people who do hard physical or intellectual work every day. The dish is given to children in order to ensure normal development and growth. You may have come across millet porridge with pumpkin in children's institutions.

Nutritionists advise those who want to lose weight to consume the dish on a regular basis. Millet porridge prevents the formation of fatty tissue. The ingredients contain many trace elements, minerals and vitamins. Moreover, regular consumption of porridge improves the condition of hair and nails, helps fight dandruff and acne thanks to vitamin B2 in the composition. Beneficial features:

• vitamin B5 normalizes blood pressure;
• the components of the porridge improve the condition of blood vessels and cleanse the blood;
• the elasticity and firmness of the skin improves;
• magnesium and potassium help normalize heart function.

This is not to say that pumpkin porridge with cereal is absolutely healthy. There are no contraindications as such, but do not forget that an excess of food in the diet leads to overload of the body and disruption of the gastrointestinal tract. You should not eat porridge with millet if you have stomach diseases during exacerbation and with periodic or chronic constipation.

Calorie content

Millet cereals are lower in calories than similar cereals. 100 grams of product contain only 3.5 grams of fat, 11.3 grams of protein and a lot of carbohydrates. The calorie content of pumpkin porridge with such cereals directly depends on the cooking method and additional ingredients. Viscous millet porridge in water contains about 90 kcal, pumpkin – about 25 kcal.

Adding butter, milk, sugar, sauce to porridge can significantly increase the calorie content of the dish.

Cooking methods

The way you prepare porridge depends not only on how much time you spend, but also on how many useful substances will be preserved after heat treatment. You can cook the dish with water or milk, with salt or sugar, respectively. Fruits, spices, cheeses, and meat are used as additives. This healthy porridge in a pot looks especially presentable. It will be easier for inexperienced housewives to cook the dish on the stove in a regular saucepan.

Happy owners of multicookers can use them. This easy breakfast can be prepared while you go about your business. The dish prepared in this way is quite aromatic and tasty.

Traditionally, porridge is cooked on the stove, but you can use the oven. This method preserves a large amount of nutrients in the ingredients of the dish. You can cook in pots or molds. If you add aromatic spices (cinnamon or vanilla), the dish will be completely saturated with flavor. You can adjust the thickness of the porridge with milk if it is sweet, or water if it is salty.

Popular Recipes

It is important to choose quality ingredients before cooking. The pumpkin flesh should have a bright orange color, then you can be sure that it contains a lot of beta-carotene. You should not take a vegetable that is too large; it may have been treated with pesticides. For a brighter taste, color and aroma, you can cook porridge with pumpkin juice.

If desired, you can use frozen pumpkin.

Classic porridge

It is better to eat this dish for breakfast, so you will be charged with energy and vitamins for the whole day. Suitable for feeding children. Ingredients:

• millet – 1 cup;
• pumpkin – 0.5 kg;
• water – 400 ml;
• milk – 1 glass;
• sugar – 2 tbsp. l.;
• salt – 1 pinch;
• butter - to taste.

It takes less than 1 hour to prepare healthy porridge with pumpkin and millet. If you chop the pumpkin after boiling, you won’t get any pieces of the vegetable. The cooking method is quite simple.

Peel the pumpkin and cut into square pieces. If desired, you can grate the vegetable on a coarse grater.

Pour water into the cooking container, add the pumpkin and place on the fire. Cook for 15-20 minutes until soft. You can grind the pumpkin pulp to a puree using a masher or blender.

Sort the millet, rinse with boiling water. This way you will get rid of the bitter taste and various debris.

Add cereal to the pan with the vegetable.

Add salt to the dish, cover and cook over medium heat for 15 minutes. Constantly check and stir the contents of the pan to avoid burning on the bottom.

Once ready, add sugar and butter. If desired, you can increase the amount of granulated sugar.

Leave the dish for 15 minutes to steep.

In a slow cooker

To prepare the dish you will need a minimum of effort if you use a slow cooker. Most of the process takes place without your intervention. You will need the following ingredients:

• millet cereal – 1 cup;
• water – 500 ml;
• grated pumpkin pulp - 2 cups;
• salt – 0.5 tsp;
• sugar – 1 tbsp. l.;
• butter – 60 g.

This cooking method is considered the simplest and fastest. The preparation process takes only 3 minutes:

place all ingredients in a multicooker pan;

set the “Milk porridge” mode, wait 1 hour 10 minutes;

let the dish brew for 10-15 minutes and serve.

With raisins

The dish is ideal for a morning meal. You will receive enough energy and additional protection for the body for the whole day. Ingredients:

• millet – 2 cups;
• pumpkin – 1 kg;
• water – 5 glasses;
• milk – 2 glasses;
• sugar – 6 tbsp. l.;
• salt – 2 pinches;
• butter – 80 g;
• raisins, cinnamon - to taste.

Cooking porridge according to this simple recipe will take less than 2 hours, taking into account the preparation of ingredients.

Cut the pumpkin pulp into large cubes.

Pour water over the vegetable and cook for 15 minutes after boiling. After this, the soft pumpkin can be crushed with a potato masher so that the pieces do not end up in the porridge.

Sort and rinse the millet. Pour boiling water over the cereal and drain after 10-15 minutes. Add to the pot with the boiled pumpkin.

Salt the dish and cook covered over low heat for about 15 minutes. Don't forget to stir.

Add sugar and butter. If desired, you can increase the amount of these components. If the pumpkin is sweet, then you shouldn’t add a lot of sugar, the porridge will become cloying.

Boil the milk and add to the porridge. The amount of this ingredient directly affects the consistency of the porridge, so it can be increased.

Boil the porridge for another 2-3 minutes.

Add raisins and cinnamon. Remove from heat and let sit for 10 minutes.

With apples

Cooking porridge with fresh fruit significantly increases its usefulness. Apples have a good effect on digestion and the general condition of the body. The taste may vary depending on the variety chosen. Ingredients:

• millet cereal – 300 g;
• pumpkin pulp – 300 g;
• apple – 2 pcs.;
• water – 1 l;
• salt - to taste.

This Lenten recipe contains no sugar at all, so choose sweet pumpkin. You only need 20 minutes to feed the whole family a healthy meal. The following is a step-by-step preparation method.

Wash the cereal, pour it into a cooking container, add water and cook over low heat.

Peel the pumpkin, cut into small cubes and place in a container with cereal.

Peel the apples and cut into convenient slices. Add some salt. Cook for about 20 minutes until the cereal is cooked.

Remove the dish from the stove, add butter, let it brew for 7 minutes.

With meat

Many people are accustomed to cooking sweet pumpkin porridge with millet. The version with meat is no less healthy and satisfying. The dish is good to serve for lunch or dinner. Ingredients:

• millet – 200 g;
• pumpkin – 0.5 kg;
• chopped pepper, salt - to taste;
• water – 400 ml;
• bay leaf – 3 pcs.;
• onions – 2 pcs.;
• vegetable oil - for frying;
• chicken breast – 2 pcs.

Millet porridge with pumpkin and meat can be served with herbs or vegetable salad. Let's consider the cooking method.

Peel the pumpkin and remove the seeds. Cut the pulp into small cubes. Place in a saucepan, cover with water and boil for 10 minutes until the pulp loses its hardness.

Rinse the chicken, remove the film and skin, cut into large pieces. Fry the breast in vegetable oil on both sides for 5 minutes.

Peel the onion, cut into thin half rings and fry with the chicken for 3 minutes.

Grind the boiled pumpkin into a homogeneous mass and combine with millet. Wait for the water to boil and cook until the cereal is ready, usually no more than 15 minutes. Remember that the fire should be minimal.

Transfer the chicken and onions to a container with cereal, stir. Cook for another 5 minutes.

Add bay leaf to all ingredients and remove from heat.

The best way to cook is in the oven. Previously, such porridge was prepared exclusively in the oven, in clay dishes. This way it retains a large amount of useful microelements. Today you can use the oven and pots. Be sure to simmer the porridge only on low heat. High temperature will destroy more vitamins.

Millet porridge can be quite bitter, but proper processing will help avoid this. Rinse the cereal, pour over boiling water and rinse again. In some cases, it is recommended to boil the millet in a separate container until half cooked, and only then transfer it to the pan with the pumpkin.

For a more delicate taste and bright aroma of pumpkin porridge, it is recommended to put a little butter in the middle.

Remember that the dish should not be overcooked. Prolonged cooking can destroy all beneficial microelements. Follow the recipe exactly to the minute.

Millet porridge with pumpkin is a separate dish, but can also be served as a side dish. In the latter case, combine the dish with baked fish. Pink salmon goes perfectly with pumpkin porridge; it is low-calorie and healthy.

If simple recipes seem simple and incomplete to you, then use various additives. You can put any dried fruits and fruits into sweet porridge. Instead of simple sugar, add honey to the porridge, so it will become more healthy. Delicious porridge will become more unusual if you add hazelnuts or walnuts to it.

The dish is definitely worth eating for those who decide to adhere to the rules of a healthy diet. It is millet cereal that is considered the most useful. Pumpkin pulp facilitates the process of assimilation and digestion of all components. Various supplements can increase the benefits to the body. It is better to eat sweet porridge for breakfast or dinner, and salty porridge for lunch.

You will learn more about how to prepare millet porridge with pumpkin in the following video.

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 a cast iron, metal or ceramic bowl 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. Salt and season the finished millet porridge with 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!

Pumpkin pulp contains fiber that is beneficial for the intestines, as well as vitamins and minerals. Millet is no less beneficial for human health due to the content of amino acids, plant proteins, minerals and vitamins. Therefore, pumpkin porridge with millet is very healthy, and besides, when prepared taking into account the recommendations of experienced housewives, it is extremely tasty.

Recipe 1. Classic

Pumpkin porridge with millet and milk prepared according to this recipe is a classic version of the dish. Prepared in a regular saucepan on the stove.

Ingredients:

• 1 kg pumpkin;
• 400 g millet;
• 3 tbsp. milk;
• 4 tbsp. water;
• half a teaspoon of salt;
• 2-3 tbsp. spoons of granulated sugar;
• butter.

Advice! Millet must be washed especially carefully, since cloudy water and white coating on the grain cause the bitter taste of the finished dish.

Preparation:

Wash the pumpkin, cut it open and remove the seeds. Peel off the skin.

Divide the pumpkin into wedges, each of which is cut into cubes approximately 1 cm in size.

Place the pumpkin pieces in a deep saucepan and cover with water. Cook over medium heat for approximately 30-40 minutes. The pumpkin should become soft; it is acceptable to crush the pieces with a special press.

Rinse the millet thoroughly and add it to the saucepan with the pumpkin. Add sugar, salt.

Simmer over low heat for approximately 20 minutes.

After this, pour 2 cups of milk into the saucepan and continue cooking for 10 minutes.

After the specified time, pour in another 1 glass of milk and cook the porridge until the millet is ready.

Before serving, add a piece of butter to each serving of porridge.

Recipe 2. In a slow cooker

In just 40 minutes, deliciously tasty millet porridge with pumpkin will be cooked in a slow cooker.

Ingredients:

• 100 g millet;
• 200 g pumpkin pulp;
• 750 ml pasteurized milk 2.5% fat;
• 20 g butter for adding to the porridge and greasing the walls of the bowl;
• 3 teaspoons sugar;
• half a teaspoon of salt.

Preparation:

Peel the pumpkin, cut lengthwise and remove the core and seeds. Cut the pulp into medium-sized pieces.

Rinse the millet thoroughly, the water should become clear.

Grease the inner walls of the multicooker bowl with butter. This is done to prevent the milk from boiling over and spilling over the edges.

Pour the washed millet and pumpkin pieces into the bowl, pour in the milk, add sugar, salt and add the remaining butter.

Set the multicooker to “Stew” mode for 40 minutes. The temperature should be 80-100˚ C.

When the multicooker signals the end of cooking, stir the dish, add milk if necessary, and leave under the lid in the heating mode for about 15 minutes.

Recipe 3. In the oven

The recipe for pumpkin and millet porridge in the oven is perfect for breakfast and will serve as a great start to the day. In order to make a fragrant, tasty and healthy dish, you do not need to have special knowledge and skills.

Ingredients:

• 200 g millet;
• 500 g pumpkin pulp;
• 2 tbsp. spoons of honey;
• 2 tbsp. milk;
• 2 tbsp. spoons of butter;
• you can add sugar to taste.

Preparation:

Sort the millet and rinse thoroughly. The water should become clear.

Pour the cereal into a saucepan and pour milk into it. Place on the fire and cook until half cooked.

Peel the pumpkin, remove the core and seeds. Cut into small pieces and place in half-cooked millet. It won't hurt the taste if you add a little sugar. Stir.

Pour the mixture into a thermal glass mold, add oil.

Place the pan in the oven, then preheat it to 180˚ C.

Cook the porridge for one hour, then remove from the oven, wrap in a towel and let sit for 5 minutes.

Advice! A cold thermal glass mold can only be placed in an unheated oven. Otherwise it will burst.

Stir the finished dish and pour honey over it.

Recipe 4. With raisins

Milk porridge with raisins is not only tasty, but also healthy. It contains vitamins B5 and B2, manganese, copper, potassium, magnesium, iron, so lovers of this dish are practically not susceptible to cardiovascular diseases. This porridge will be very useful for children for normal development and growth.

Ingredients:

• 400 g pumpkin pulp;
• 150 g millet;
• 600 ml milk;
• 400 ml water;
• 80 g raisins;
• 50 g butter;
• 2 tbsp. spoons of sugar;
• a teaspoon of salt.

Advice! Milk does not have to be diluted with water.

Preparation:

Rinse the millet thoroughly. To remove the bitterness, pour hot water over the cereal.

Cut the pumpkin into small pieces.

Wash and sort the raisins (sometimes there are small stones in them).

Pour milk and water into a saucepan, bring to a boil, add pumpkin pieces, cereal, sugar and some butter, and add salt. Bring to a boil.

After this, reduce the heat and cover the saucepan with a lid. Cook for 30 minutes, stirring occasionally.

Turn off and let stand covered for 10 minutes to half an hour.

Advice! The porridge will turn out very tasty if you wrap it in a blanket and let it stand for 1 hour or put it in the oven for the same time.

Recommendations from experienced chefs will help you cook delicious pumpkin porridge with millet:

The finished dish should not be very thick. After finishing cooking, you can add a little milk to the porridge.

Wash millet thoroughly before cooking. The water should become clear. This will avoid any bitter taste.

If you add a little condensed milk to the finished porridge, the taste will be creamy and very delicate.

Pumpkin porridge with millet and milk is ideal for breakfast; children and adults will love it. The dish is especially useful for the child’s body, since thanks to the vitamins and microelements it contains, it ensures normal growth and development of the child.

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

2017-12-19 Rida Khasanova

Grade
recipe

7153

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

4 gr.

5 gr.

Carbohydrates

23 gr.

149 kcal.

Option 1: Classic recipe for millet porridge with pumpkin

Pumpkin is an autumn vegetable that will become the basis of proper nutrition during the cold season. The most delicate pumpkin porridge will add variety to a 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;
• a small piece of butter.

Step-by-step recipe for millet porridge with pumpkin

For cooking, pumpkin is bright orange in color 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 is a great breakfast option for the whole family. The bright taste and 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 peel and cut out the seeds. Divide the pulp into small 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 walnut halves to each plate.

Option 4: Millet porridge with pumpkin and apples

The recipe for millet porridge with pumpkin and apples comes 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 saucepan 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 cooked in a pot turn out especially tasty, imbued with their own aromas. And millet porridge with pumpkin is no exception.

Ingredients :

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

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 cut into 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 the addition of chicken, you get a hearty porridge that can be prepared for your household for lunch or dinner.

Ingredients :

• 200 gr. millet;
• 480 gr. pumpkins;
• ground black 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 the washed cereal to it, mix everything well and cook over low heat for 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!

Our ancestors held it in special esteem. Indeed, adding pumpkin to millet porridge makes it even more beneficial in terms of its nutritional value. Millet porridge with pumpkin in milk was a frequent guest on the dinner table among our ancestors, from the end of summer until spring. This porridge was prepared in cauldrons and pots in the oven. Today, modern housewives cook pumpkin porridge not only on the stove, but also in a slow cooker and in the oven.

Despite the simplicity of this dish, quite a lot of recipes for millet porridge with pumpkin and milk are known. All of them differ in both the taste of the finished porridge and the duration of its preparation, technology, composition, and, of course, appearance.

Millet porridge with pumpkin in milk, a step-by-step recipe with photos of which I want to offer you, is not only tasty, has a beautiful bright appearance, but also cooks very quickly. Thanks to these qualities, this is one of my favorite recipes for pumpkin porridge with millet. Why one of them? The fact is that I have several proven and tasty recipes for millet porridge and so that it does not become boring, I try to alternate them.

You can enhance the taste of ready-made millet porridge with pumpkin in milk using various additives. Using certain dried fruits or nuts, as well as combining them in certain combinations with each other, you can get a dish that tastes different every time. Millet porridge with pumpkin in milk will turn out delicious with the addition of walnuts, prunes, dates, dried apricots, raisins, peanuts or hazelnuts. The list of additional ingredients for millet porridge is exactly the same as for Christmas kuti.

While almost everyone knows about the benefits of millet porridge with pumpkin, its calorie content remains a mystery to many.

Since the calorie content of millet porridge with pumpkin in milk is no more than 70 kcal. per 100 gr. product, which is considered a low indicator, as a result it is classified as a dietary recipe.

Nutritionists recommend consuming millet porridge with pumpkin in 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.

Ingredients:

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

Millet porridge with pumpkin in milk - recipe

Before you cook millet porridge with pumpkin 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.

Millet porridge with pumpkin in milk. Photo