Pumpkin milk porridge with millet. Milk millet porridge with pumpkin

20.05.2015

Pumpkin porridge with millet- a dish whose taste brings back memories of childhood. Pumpkin (recipes for cooking baked pumpkin can be read) is very rich in nutrients, and the calorie content of pumpkin porridge is much lower than the rest. Many other sweet cereals, the recipes of which fill the Internet, unfortunately, lead to the deposition of excess fat. But pumpkin millet porridge can rightfully be considered dietary if you cook it with water and without sugar, and the walnut butternut pumpkin itself will give sweetness to the dish. Pshonka, millet and pumpkin porridge (as we called it in childhood), is very satisfying, tasty and healthy. Pumpkin porridge, the recipe of which was told by my beloved mother, turns out to be equally tasty with milk or water, so at home I usually cook dietary millet porridge with pumpkin. So... Cooking pumpkin porridge.

Ingredients

• - walnut, butternut - 200 gr
• - 100 gr
• - or milk - 250 ml
• - or creamy - 3 tbsp
• - or sugar

Cooking method

Pumpkin porridge, the benefits of which are undeniable, is made from sweet walnut butternut pumpkin. There are two ways to start cooking: bake the pumpkin in advance or boil it while the porridge itself is cooking. I prefer the first method: I cook baked pumpkin with honey for dinner, and cook porridge from the already prepared sweetened pumpkin for the sutra. But how to cook pumpkin porridge without baked pumpkin, of course, I will also tell you. I wash my fruit very well. We cut off the right amount of the product, remove the pumpkin seeds with a tablespoon or hand and remove the film under them. Now a surprise: you don’t need to peel the walnut butternut pumpkin - it will soften during cooking and becomes usable. Cut the peeled pumpkin into sticks, and then into small pieces about 2 by 2 cm in size.
We put water or milk in a saucepan to boil on the highest heat, you can add a little salt to the liquid, but I usually don’t do this (I avoid excess salt in food). Also, if you are using sugar instead of honey, now is the time to put 2 tablespoons of sand into the water. Pumpkin porridge with millet in milk turns out to be more tender and creamy, such a pumpkin porridge for a child, for example, will be very much to their liking. However, pumpkin porridge with milk, the recipe of which I describe, gives the dish a high calorie content, and may not be suitable for people who follow the figure, which is why I suggest replacing milk with water. While the liquid is boiling, wash the millet well. As soon as the liquid begins to boil, put the pumpkin and again wait until it boils. If the pumpkin is raw, then cook after boiling over low heat for 10 minutes, then put 2 tablespoons of vegetable or butter, and then pour the washed millet into it. If already baked, then put the butter and pour the grits immediately, wait again until it boils, then reduce the heat to a minimum, cover with a lid and cook for 10-15 minutes.
At this point, turn on the oven at the lowest temperature and wait until it heats up. Through right time put the remaining oil in the porridge, mix well and bring to a state of viscosity - there should be no liquid left. Remove the pumpkin porridge from the heat and put it in heat for 20 minutes. For this we need a preheated oven or a warm blanket. I never mess with blankets, it seems a little strange to me, so I use warmth oven. We turn off the oven and put the porridge inside: the remaining heat of the oven is enough to maintain the desired temperature, in which the pumpkin porridge with millet will steam well. We'll get it in time pumpkin dish from heat and mix well. Now you know how to cook pumpkin porridge according to the most delicious recipe.

Pumpkin porridge. Short cooking recipe

1. Boil water or milk in a saucepan, if necessary, salt and add sugar.
2. While the liquid is boiling, wash the pumpkin, cut off the desired amount, remove the pumpkin seeds and cut into pieces 2 cm by 2 cm.
3. Put the pieces of pumpkin in a boiling liquid, cook after boiling for 10 minutes.
4. During this time, rinse the millet under running water.
5. Put 2 tablespoons of butter or vegetable oil into water or milk with pumpkin, mix, add millet, cover, bring to a boil, reduce heat to a minimum and cook for 10-15 minutes.
6. Preheat the oven to the lowest temperature.
7. Put the rest of the oil into the pumpkin porridge, mix well and bring to a state of viscosity.
8. Turn off the preheated oven, put a pot of porridge in it and leave to steam for 20 minutes.
9. Divide among plates. When serving, if sugar has not been used previously, pour millet porridge with pumpkin honey.

Pumpkin porridge with millet is already ready, put it on plates, pour over honey to taste and serve. Enjoy your food!

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

Classic millet porridge with pumpkin in milk

A nutritious and at the same time tasty breakfast will be millet porridge with the addition of pumpkin pulp, boiled in milk. Breakfast is prepared very quickly, perfectly nourishes and gives a lot of useful trace elements to the body, which is especially useful for children.

For 4 servings you will need:

• millet - 1 stack;
• milk - 3 glasses;
• pumpkin - 500 gr;
• sugar - 1 tsp;
• salt - ½ tsp

First you need to prepare the pulp of the pumpkin: peel a small slice of the fruit, cut it into small cubes. Milk should be warmed up in advance, pumpkin slices should be lowered into it and boiled for about ten minutes. Groats cook faster, so we add it to a half-finished pumpkin. Rinse the grits in advance from dust and debris. Simultaneously with the grits, add salt and sugar, mix, reduce the heat and cook under the lid for a third of an hour.

Ready-made millet with pumpkin turns out to be a thick consistency. If you like a thinner porridge, increase the amount of milk you use.

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

How to cook in a slow cooker?

Millet porridge with pumpkin in a slow cooker comes out tasty and delicate in taste. Even a beginner can handle this dish.

The recipe is the following:

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

The pumpkin needs to be peeled and cut into medium-sized cubes. I use a "walnut" pumpkin, it has few seeds and is very pleasant taste. For such a volume of porridge, you will need about half a medium-sized pumpkin.

Butter must be melted over high heat. You can immediately use a large pot - the one in which you will cook porridge.

When the butter is melted and starts to sizzle, add the pumpkin, a quarter of a spoon of salt, all the cinnamon and 2 tbsp. Sahara. Fry for 5-7 minutes until a distinct smell of pumpkin and caramel appears.

We add the entire prepared volume of milk to the fried pumpkin, reduce the heat and simmer the pumpkin for 15-20 minutes under the lid.

Rinse millet groats thoroughly, first with cold, then with hot water until the water runs clear after washing. It is necessary to wash possible pollution and powdery coating from cereals, and so that the finished porridge does not taste bitter.

Add millet grits, the remaining salt and a cup of water to the pumpkin. Stir, cover and cook for another 40-45 minutes. Lift the lid occasionally and stir the porridge. If all the liquid is absorbed earlier, and the millet does not seem soft enough to you, add a little more hot water.

In the finished porridge, you can add more butter and sugar (or honey) to taste. Porridge prepared according to this recipe is very tasty to eat with walnuts and raisins.

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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 pour the cereal cold water in a ratio of 1:1, bring 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 guess, that step by step photos well illustrate the cooking process.

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 in ready dish left whole 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.

On this page (contents):

Porridge with pumpkin and millet is a special dish - very common and unremarkable, however, has earned a positive reputation all over the world as borscht, cabbage soup or kvass. Porridge is the subject national pride, the pinnacle of ancient Russian culinary art.

Millet

Millet is a healthy and nutritious food, which, when consumed daily, is rarely able to pall, like bread.

Millet, like other grains today, is not expensive. They are easy to prepare and at the same time it is a very nutritious product available to everyone. The protein content of wheat is equal to that of wheat. Dietary millet porridge with pumpkin will provide the body with energy for the whole day and help maintain a slim and fit figure.

Good to know:

• 1 cup raw millet makes about 3 1/2 cups boiled;
• to cook 1 cup of millet you need 2 cups of water, if you want to make a thin porridge, increase the amount of milk or water to 3 cups.

Mentions of millet porridge lead far into the past. IN ancient Rus' millet porridge was very popular and has always been used as a traditional holiday dish. Each family had its own recipe for making porridge, it is hearty and tasty. The main thing is to cook it skillfully ...

Pumpkin

When people talk about “pumpkin” in Russia, they usually understand the type of pumpkin, although there are more than 20 species. Baked or boiled pumpkin is well absorbed and therefore is used even in baby food. Raw, it can be used to make salads.

Pumpkin is rich in vitamins and minerals (potassium, iron, calcium, phosphorus), contains rare vitamin B11, carnitine, contains a lot of pectin. Fruit sugar content reaches 14%.

How to store pumpkin at home

Those living in city apartments should not worry about the lack of a cellar - storing a pumpkin on a glazed loggia from 5 to 15 degrees above zero does not reduce it useful properties and does not accelerate deterioration.

The cut pumpkin should be stored in the refrigerator, covering the cut with a film. Also, peeled and cut into pieces pumpkin can be frozen and stored in a plastic bag in the freezer. The harvested pumpkin is defrosted and cooked as usual.

A simple recipe for porridge with pumpkin and millet

Porridge is the most common dish made from pumpkin.

Ingredients:

• 1 1/2 cups millet, rinse well in warm water
• 3 1/2 cups milk or water;
• 1 medium pumpkin, peeled, seeds removed, cut into cubes
• 1/2 cup raisins or dried cranberries
• 1/4 teaspoon of salt;
• 1 st. a spoonful of honey;
• 1 st. a spoonful of butter.

Cooking:

1. Place millet, milk, pumpkin, raisins, salt and honey in a saucepan.
2. Boil.
3. Cook over medium heat, stirring frequently, for 15-20 minutes. Millet and pumpkin should become soft.
4. Add more milk if needed. If the cereal is not soft, continue to cook until tender.

Tip: you can bring pumpkin porridge with millet to readiness by wrapping the pan with a towel. Millet turns out like in the oven and the porridge does not dry out.

Serve warm with butter. You can also add your favorite jam. Porridge is suitable for breakfast, lunch or even dinner, and if you do not use milk and butter, then porridge with pumpkin and millet can be cooked in fasting.

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