Pumpkin with millet recipes. Pumpkin porridge with millet
Millet porridge is a very healthy dish. It can be cooked different ways, combine 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 time will pass, add pieces of pumpkin to 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.
Millet porridge with pumpkin (simple recipe)
Millet pumpkin porridge
Fragrant, sweet, delicate in texture porridge that will appeal to both adults and children. I cook it on water, but if you want to get milk pumpkin porridge out of it, then do not put sugar, but simply add 0.5-1 tablespoon of condensed milk to each plate before eating.
Composition and proportions
for 4 servings
- Millet groats - 1 glass;
- Water - 3.5 cups;
- Pumpkin (cut into cubes) - 1 cup;
- Butter - 100 g;
- Sugar - 1 tablespoon;
- Salt - 0.5 teaspoon;
- Vanilla sugar - 1 teaspoon (optional)
millet, pumpkin, butter, salt, sugar and water
Cut a slice of pumpkin for porridge
How to cook
- Rinse millet groats 3 times in cold water. Peel the pumpkin and cut into cubes (with a side size of about 1 cm).
- Boil water in a glass (steel or non-stick, as it will burn in an enameled) saucepan. Throw pumpkin into it. When it boils, cook for another 5 minutes. Then add 2 cups of hot water.
- Add grits, stir and cook until grits are cooked (stir occasionally so as not to burn).
- When the cereal is boiled soft, season the porridge with sugar and salt. Mix. Add butter. Mix again. Turn off the fire. Cover with a lid, wrap and let it brew so that the porridge comes. You can eat within 15 minutes. But if served after 30, then it will be much tastier.
Delicious porridge with pumpkin (millet on the water) is ready!
Pumpkin green with bright pulp 
Pumpkin slices in a bowl 
You need to peel the pumpkin from the peel and seeds 
Seeds removed from pumpkin 
diced pumpkin 
Ingredients 
Millet 
Pumpkin in a pot 
Millet pumpkin porridge 
We wrap the porridge with newspapers and a towel or something else warm 
You can put a bag on top, it will keep warm better. 
The porridge is ready!
Bon appetit!
The brighter the color of the pumpkin pulp, the sweeter it will be. If you have more pumpkin, then it can be cut into cubes and put into packages at the rate of 1 time (1 cup chopped). freeze and take out as needed.
The remaining pumpkin can be cut into cubes and packaged in portions in bags. 1 sachet - for 1 pot of porridge. And store in the freezer
In the millet porridge cooked according to my recipe, the pumpkin almost dissolves. If you want to get porridge with clearly palpable pieces of pumpkin, then just lay out the pumpkin at the same time as the millet.
As you can see, pumpkin porridge with millet in milk is a recipe that does not involve the use of hard-to-find ingredients. They can be found in the pumpkin season in every refrigerator, but even if this does not happen, then it is possible to buy all this in the nearest store at an affordable price.
First, let's prepare the millet groats. To do this, sort out the cereal, thus ridding it of garbage and other unnecessary things. Then the sorted millet must be washed under clean cold water until the water becomes clear and there are no various impurities in it.
After that, pour water into a large container, pour the cereal into it. Cook in boiling water for about 10 minutes, then drain off any leftovers. Groats should be crumbly.
Now it's time for the pumpkin. Rinse it and peel it off. Then cut into small cubes, the main thing is that they are equal to each other.
Put a pot of water on the fire and bring it to a boil. After that, put the pieces of pumpkin in a pot of water and cook for a few minutes. During this process, the pumpkin can change its color - become lighter, as it should be. Now, in this pumpkin broth, you need to add millet, which was previously brought to half-cooked.
Constantly stir the porridge until the water boils. After boiling, add salt to taste to the pan, usually a pinch is enough so that the taste is not cloying, then pour the milk and reduce the fire. It will take about 15-20 minutes to cook our porridge. Be sure to stir the porridge all the time, as otherwise it may burn.
When the time required for cooking has expired, try the porridge. She should be ready by now. At this stage, if necessary, you can season the porridge with sugar, salt or spices of your choice. If the porridge is definitely ready, then add butter and more sugar to it.
The dish is ready! It should be served in portions, supplemented with dried fruits, fruits or nuts if desired. Bon appetit.
This porridge can be served both cold and warm. It is equally delicious in any form. However, some argue that cold pumpkin porridge will be tastier, but it all depends on personal taste preferences.
cooking options
Pumpkin porridge with millet - it is very tasty and appetizing, but no one will argue that she will get bored with time and want to cook something new.
There are several recipe options for this:
- Rice groats are often used instead of millet porridge. It also boils well and goes well with pumpkin, as it does not have a pronounced taste. Here it is better to choose ordinary rice, which absorbs water well and has a viscous consistency after cooking.
- Pumpkin is a product that can be cooked both salty and sweet. In both cases, the porridge will sparkle with new flavor notes.
- Such a dish can be made dietary if you do not add butter and use skim milk.
- You can add fresh fruits or dried fruits to the porridge. Fresh apples and pears are great. Excellent dried fruits are dried apricots and raisins. If there is no millet at home, then they often cook only pumpkin with raisins, it turns out very sweet and satisfying.
Let's talk a little about the benefits of this dish. Pumpkin is filled with essential minerals for the human body, micro and macro elements that enrich the body and help it function properly. It also contains a lot of vitamins and other substances. For example, pumpkin contains iron in abundance - it is this component that is the main one for the function of hematopoiesis.
It is in the pumpkin that contains vitamin T, which is generally rarely found in nature. This vitamin is not synthesized in the human body, but plays an important role - it helps in blood clotting and the formation of platelets. It can prevent the occurrence and development of diseases such as anemia and hemophilia. Unfortunately, this vitamin is still little studied by scientists, so even the daily norm of this substance in the human body has not yet been determined.
Calcium, magnesium, manganese, phosphorus, fluorine - all this is also contained in the pumpkin. It also has five times more carotene than carrots! It has a beneficial effect on the work of the gastrointestinal tract, helps to digest heavy food. Supports immunity and has a good effect on vision.
If we talk about millet groats, then it is also very useful. Previously, in Rus' it was called "golden grains", not only because it has such a color, but because it contains a lot of useful macro- and microelements that have a beneficial effect on human immunity, and also remove toxins that have accumulated in the body for years.
If you want the dish to retain its beneficial features- use a slow cooker or bake a pumpkin. It is these two ways that help the vitamins to remain in the product, and not come out with water or oil.
Porridge cooked with pumpkin and millet will surely please everyone with its pleasant taste and aroma. Such a breakfast will fill the body with energy for the whole day, and you can feel cheerful and also be in a good mood.
Refers to vegetables of late ripening (sometimes up to November). And this allows you to get useful vitamins from your own garden at a time when the main vegetables and fruits are already harvested.
And given that pumpkin can long time wait in the wings just on the windowsill, then we can safely say that this is one of the longest stored vegetables.
Last time we already talked about how to make it, but this time I want to show the second most popular way to use it - porridge.
Traditionally, it is cooked in pots in the oven, imitating the conditions of a Russian oven. Or vice versa, use modern technologies in the form of a multicooker. I suggest keeping things simple and cooking in a pot on the stove. In my opinion it is easier and faster.
To be honest, I don’t really like pumpkin porridge by itself, because it’s just a sweetish puree. But if you cook it with rice or millet, it turns out very tasty. A great alternative if the usual rice or millet porridge is already tired.
All recipes are simple and do not require any special culinary skills from you.
Porridge with pumpkin and millet in milk: a recipe for cooking on the stove
And let me start with my favorite recipe. I love millet porridge just like that, but the addition of pumpkin to it gives a special sweetness and incomparable aroma.
Ingredients:
- Millet - 1 cup (glass - 200 ml)
- Milk - 3 cups
- Pumpkin - 300 g (peeled)
- Sugar - 1 tbsp
- Salt - 0.5 tsp
- Butter - 50 g
Cooking:
1. In the pan in which the porridge will be cooked, immediately pour salt and sugar.
2. Pour in the milk and pour in the peeled and diced pumpkin.
3. Put the pan on medium heat and bring the milk to a boil. As soon as it starts to boil, add millet. Millet must first be washed and slightly dried.
Mix well, wait for it to boil again, then reduce the heat to a minimum, cover the pan with a lid and cook for 15-20 minutes.
Do not forget to periodically stir the porridge so that it does not burn.
4. The fact that the porridge is already ready will be clear when, with the next stirring, it becomes noticeable that the milk has all evaporated and it is no longer at the bottom of the pan.
Then you need to turn off the fire, put butter in the pan, cover again and let the porridge brew for 10 minutes.
Ready. Bon appetit!
Pumpkin porridge with millet on the water is quick and tasty
It's okay if there was suddenly no milk in the house. Delicious millet porridge with pumpkin can also be cooked on the water.
Ingredients:
- Millet - 1 cup (200 g)
- Pumpkin - 300 g
- Salt - 0.5 tsp
Cooking:
1. Compared to the previous recipe, we just changed the liquid in which the porridge will be cooked. But the cooking process has changed somewhat.
First you need to boil the pumpkin. To do this, peel it, cut it into cubes and put it in a saucepan. Pour 3 cups of water (600 ml), bring to a boil over medium heat, salt, and then cook for 10 minutes over low heat without covering with a lid.
2. After 10 minutes, we throw the pumpkin into a colander.
We don’t pour out the pumpkin broth, we will boil the millet in it, so we put the colander on a clean pan, pour the broth through it, and return the fallen pumpkin to the pan in which it was boiled and cover with a lid so that it does not have time to cool down.
3. Put the separated broth back on the fire, bring to a boil and send the pre-washed millet into it.
Set the heat to medium, close the lid and cook for 20 minutes.
You do not need to salt the millet, the broth is already salty.
4. Now all the ingredients are ready and they need to be gently mixed with each other, cover with a lid and let it brew and soak in the flavors of each other for 10 minutes.
Bon appetit!
Cooking pumpkin porridge with rice in milk
Another common recipe is porridge and pumpkins with rice. Perfect as a breakfast or side dish for meat.
The most important thing in cooking is the exact amount of ingredients to make it tasty and beautiful.
Ingredients:
- 500 ml milk
- 90 g rice
- 1/4 tsp salt
- 1 tsp Sahara
- 200 g pumpkin
The amount of pumpkin is given in a peeled form, and the amount of rice is given in an unboiled form.
Cooking:
1. Pour milk into a saucepan, immediately add salt and sugar and set it on high heat. When the milk begins to boil, reduce the heat to medium and spread the diced pumpkin and thoroughly washed rice.
2. Stir and wait until the milk boils again. Then set the fire a little more than the minimum, cover with a lid and cook the porridge for 25 minutes.
After 25 minutes, remove the lid, turn off the heat and mix the porridge thoroughly. If you want not to be seen large pieces pumpkins, mash them with a spoon.
By this time, there will still be unboiled milk in the porridge. It's okay, that's how it should be.
3. Cover the pan again with a lid for 10 minutes. During this time, the remaining milk will be absorbed into the rice and the porridge will become thick.
Now you can eat. Bon appetit!
Video on how to cook pumpkin porridge
Well, if you want porridge only from pumpkin, then I suggest watching a short but very informative video on this topic.
I hope the recipes presented were enough to understand how you can cook excellent porridge with pumpkin. Now you can easily and at no extra cost significantly diversify your morning menu.
And that's all for today, thank you for your attention.
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