Delicious millet porridge with pumpkin recipe. Pumpkin porridge with millet. A variety of recipes and cooking methods. How to cook delicious millet porridge with pumpkin - cooking secrets

Try this delicious and proven recipe for millet porridge with pumpkin. This is the best breakfast you can imagine, for both children 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 and turns out tender and flavorful. If you wish, you can cook pumpkin millet porridge with water, or with milk, or add raisins, nuts or cinnamon.

Ingredients:

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

For millet porridge we need 500 grams of pumpkin. We choose orange and sweet pumpkin. Since pumpkin is a dense vegetable with a fairly strong skin, we invite helpers from the stronger half into the kitchen to help cut and peel the pumpkin.
Cut the pumpkin into cubes, maybe quite large ones. Some people prefer to grate the pumpkin, but this is quite tedious. Next, I will tell you the secret of how to grate a pumpkin in just a minute without the slightest effort.

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

Place the pan on the fire and cook the pumpkin for 15 minutes. After this time, the pumpkin pieces lose their density and hardness. If you want the millet porridge to have no pieces of pumpkin or for the pieces to be small, then crush the pumpkin with a regular potato masher.

I usually leave a small amount of pumpkin cubes unpressed and press the rest.
The next step is to add millet to the boiled pumpkin. A very important point: the cereal should be sorted first, because... There are quite often pebbles, pieces of earth, etc. found in millet.
To make millet porridge with pumpkin tasty, you should not just wash the cereal, but pour boiling water over it, and then drain the water. All the dust goes away and, what is important, the bitterness inherent in millet goes away.

After adding the millet to the pumpkin, add a pinch of salt, and then continue to cook the porridge over low heat under the lid. Cook for 15 minutes, keeping an eye on it so that the porridge does not burn.
Usually by this time the millet is almost ready, add butter and sugar to taste. You should not skimp on oil; it is oil that softens the taste of millet and makes millet porridge with pumpkin tender.

The amount of sugar depends on the sweetness of the pumpkin, so try it. It is important not to over-mix so that the pumpkin porridge does not turn out cloying.

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

Boil the porridge for a couple of minutes, add raisins or cinnamon if desired. Turn off the heat and leave the porridge for 15-20 minutes to steep.

That's all, delicious and healthy millet porridge with pumpkin is ready, serve with milk. Whoever wants, washes down the porridge with milk, whoever wants, adds it to the porridge, as in the photo))))). Also see,

During pumpkin season, be sure to prepare millet porridge with milk for breakfast. It turns out very tender and tasty. And interspersed with pieces of pumpkin turns a seemingly completely ordinary and boring porridge into a healthy and bright dish, which by its very appearance lifts your spirits and charges you with positive energy.

Recipe Features

Millet porridge with pumpkin in milk (a recipe according to all the rules) is prepared like this: first, I cook the pumpkin in 2 glasses of milk until half cooked, then add millet cereal to it and wait, stirring, until the cereal completely absorbs the milk. I add another glass of milk, stir, wait for millet to “absorb” this portion as it swells, and repeat the whole procedure again with the 4th glass of milk. Thus, millet porridge is really cooked with pumpkin in milk, and not in water followed by the addition of milk, as is often done.

How to choose a pumpkin

To prepare millet-pumpkin porridge, it is best to take sweet varieties of pumpkin. I like the nutmeg best - very sweet, with a thin peel, ideal for desserts. It's easy to clean and comes together in minutes. Other varieties are also suitable, but you will have to cook the porridge a little longer. By the way, you don't have to use fresh pumpkin. Part of the harvest can be frozen and then used as needed all year round, delighting yourself and your loved ones with delicious and healthy breakfasts!

Prepare this porridge at least once to give your body a huge amount of healthy vitamins, and yourself a huge amount of taste pleasure. This porridge always turns out very tender, creamy, a little sweet and incredibly tasty!

We will offer you several different cooking options so you can choose the taste for yourself. It will be with rice, and with honey, and with dried fruits, and many other options, among which you will definitely already have your favorite.

General cooking principles

When preparing millet porridge, it is important to carefully sort out the main components. Such products often contain debris, twigs or simply spoiled grains. It will be very unpleasant if it ends up on your plate.

It is also important to choose a good pumpkin. It must be ripe and have bright flesh. The brighter the sweeter! Another sign is large, already ripened pumpkin seeds and a sufficient amount of internal fibers.

Classic millet porridge with pumpkin and milk

Cooking time

calorie content per 100 grams

A simple and easy recipe that should suit any taste. More often than not, there are no complaints about the classics, so try it!

How to cook:

Tip: to make the porridge cook faster, you don’t have to cut the pumpkin, but grate it.

Millet porridge in pots with pumpkin

A very original serving option can even be suitable for receiving guests. It will turn out to be a warm, very cozy and soulful evening in the company of the closest people in spirit.

How long is it - 1 hour and 10 minutes.

What is the calorie content - 109 calories.

How to cook:

Place a large sieve in a bowl and pour the cereal into it.
Next, rinse the grains with running water until transparent (water, not grains).
Wash the pumpkin thoroughly, then peel it.
Pour the milk into a saucepan, place on the fire and let it boil.
Place the pumpkin there and cook together for five minutes.
After this, pour in the millet, add salt and mix.
Close the lid and cook for ten minutes.
Then remove from heat and place all the contents of the saucepan into pots.
Cut the butter into small pieces and place a slice in each bowl.
Cover all pots with lids and place in a preheated oven.
Cook at 180 degrees for about 30-35 minutes.

Tip: at the end of cooking, you can add sugar, spices, and dried fruits to taste.

Pumpkin porridge with millet, dried fruits and milk

Dry fruits are a special additive that can radically change the taste of a dish. Try them to make sure that they are not only beneficial, but also have an unforgettable taste!

How long is it - 1 hour and 35 minutes.

What is the calorie content - 107 calories.

How to cook:

Wash dried apricots, prunes and raisins thoroughly under running water.
Boil enough water in a kettle.
Place dried fruits in a bowl and pour boiling water over them.
Let sit for at least fifteen minutes, then drain, rinse and chop.
During this time, you can have time to wash the pumpkin and peel it.
Cut the fruit into small cubes.
Wash the millet with running water until transparent.
If necessary, view and sort the grains.
Pour prepared dried fruits, pumpkin and millet into a saucepan.
Add honey to everything and mix.
Bring the amount of water specified in the recipe to a boil.
Pour into the porridge, stir until the honey is thoroughly dispersed.
Close the lid and place on the stove, turn on the heat.
As soon as it boils, reduce the heat to low and set aside for 45 minutes.
After time, pour milk, add butter and stir.
Remove from heat, cover with a lid and let sit for a quarter of an hour.

Tip: For a richer flavor, add cream instead of milk.

Option with added rice

We will prepare pumpkin porridge, but with two types of cereals at once. This will be traditional millet, as well as rice. This is all with added milk, so expect a very light and smooth taste.

How long is it - 1 hour.

What is the calorie content - 169 calories.

How to cook:

Sort the rice, then pour into a sieve and wash thoroughly until the water runs clear.
At the end of rinsing, the water must become clear. This is a sign that you did a good job.
Next, pour the grains into a bowl and add warm water.
Maintain in this state for at least fifteen minutes.
During this time, carefully sort out the millet, as black grains are often found among the grains.
In the same way, rinse the cereal in a sieve under running water.
Then pour it into a bowl and cover with warm water for a quarter of an hour.
Wash the pumpkin thoroughly, peel and cut into small cubes.
It is important to remove all seeds, if any, and be sure to remove any fibers.
After chopping, the pumpkin can be washed again. This is very inconvenient to do without a sieve, so we recommend using it a third time.
Pour milk into a saucepan, heat it and add pumpkin.
Cook it from the moment of boiling for fifteen minutes.
When time has passed, add rice and millet.
Add salt, sugar, vanillin and cover the saucepan with a lid.
Cook the porridge until fully cooked, then add oil and stir.

Tip: for an even brighter aroma, add nutmeg.

Recipe for sweet porridge with honey

If you like sweet porridges, then this recipe is for you. Presents you with millet porridge with the addition of sweet pumpkin and honey. Because of the last ingredient, the taste will be special and, perhaps, unforgettable.

How much time - 35 minutes.

What is the calorie content - 224 calories.

How to cook:

Wash the cereal thoroughly under running water; you can pour it into a sieve so as not to lose half the mass while you drain the water.
If necessary, sort the millet.
Wash the pumpkin thoroughly, remove peel and fibers.
Next, chop it in a convenient way - you can cube it, or you can use a grater.
Pour the cereal into a saucepan, add pumpkin and place on the stove.
Turn on the heat and pour in the milk, stir and let it boil.
From this point on, cook for fifteen minutes.
After this, close the lid and cook, stirring occasionally, until cooked.
At the end add butter, honey, salt.
Stir and you can serve.

Advice: if you are worried that the porridge will become bitter, just rinse the millet with boiling water.

In order for your porridge to be remembered, you need to make it unusual. For this, some additives such as nuts, dried fruits, spices, and honey are often used. This is an immediately special taste that will be remembered and that you will want to repeat dozens of times.

You can also get a new taste by using slightly different main ingredients. For example, use soy sauce instead of salt (for when you don’t want sweet porridge). Instead of regular milk, you can use soy or coconut milk.

Pumpkin porridge based on millet is something really healthy and necessary. Children like it because it is prepared with milk, which means it is tender and light. Because of honey and sugar, it is sweet, which means that it is no longer a main dish, but a dessert, which is sometimes even healthier than traditional dishes.

Lenten millet porridge with pumpkin is completely beneficial. After all, millet cereal itself already has amazing healing powers, it improves blood pressure, it is hypoallergenic, helps fight swelling and anemia, restores elasticity to the skin, and is second only to peas in terms of vegetable protein content. Well, lean millet porridge with pumpkin is doubly useful.

To prepare pumpkin porridge with millet for Lent (and not only) we will need the main products: pumpkin, millet, water.

Let's start with the pumpkin, which should be washed, peeled, and cut into pieces.

Place the pumpkin in a thick-walled saucepan or saucepan, add boiling water and cook over medium heat for 10 minutes.

Rinse the millet cereal thoroughly in water, as it is believed, this should be done in seven waters until the water becomes clear. Pour boiling water over the washed millet for 5 minutes to remove the specific taste of millet and slight bitterness, then drain the water.

Add millet to the pan with pumpkin and, stirring constantly, cook for 20 minutes over medium heat. Add salt, add sugar, stir (if desired, you can add 1-2 tablespoons of vegetable oil). Close the pan with a lid, remove from heat, cover with a towel, and leave the porridge to simmer.

Sprinkle the finished porridge with steamed dried apricots and season with honey.

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

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).
We peel the resulting pieces from the skin, without hesitation, remove the skin itself, and everything that underneath it does not seem sunny yellow to you.
We grate by hand or ask for help from a food processor.
Place the pumpkin in a saucepan with a thick bottom. Pour water.
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.
We measure out the required amount of millet and sort through it if necessary. We rinse.
And add it to the pan with the pumpkin.
Add salt and sugar (be careful - as a rule, pumpkin itself is quite sweet, don’t overdo it). Mix.
Cook for another 10-15 minutes - the millet should become soft.
Add milk.
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.
Add butter.
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:

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.
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.
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 are not too lazy, conduct 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?
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.
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.
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.
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.
The slow cooker is designed just for cooking perfect pumpkin porridge. Place all the ingredients in the bowl from the evening, 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”.
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.
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!