Millet porridge with pumpkin is a great option for breakfast. The vitamins and nutrients that are contained in this dish will give you a boost of energy for the whole day.
Millet porridge with pumpkin - the basic principles of cooking
You can cook wheat porridge with pumpkin in the traditional way - on the stove, but it is especially tasty in pots, an oven or a slow cooker.
Millet groats are washed to clear water. To reduce cooking time, it can be soaked for several hours in clean water.
Millet has a specific smell and taste, so many do not like to cook this healthy cereal. To get rid of it, millet is poured with boiled water, put on a stove and brought to a boil. Then this water is drained and washed cereal again.
Pumpkin is cut, seeds, fibers are removed and the peel is cut. The pulp of the vegetable is crushed in small slices and boiled in a separate bowl until half cooked. Then millet is combined with pumpkin, sugar and other ingredients are added. If necessary, add milk or water. The porridge is cooked for another ten minutes.
Spices, dried apricots, fresh fruits, raisins or berries are added to the dish.
Recipe 1. Millet porridge with pumpkin in milk
Ingredients
nutmeg pumpkin - 300 g;
polished millet - 180 g;
sea salt;
250 ml of homemade milk;
cane sugar - two tbsp. l
Cooking method
1. Rinse the cereal under running water. We spread the millet in a pan, pour a small amount of drinking water and put on the stove. As soon as the liquid begins to boil, and foam appears on the surface, drain the water, and rinse the cereal well again.
2. Transfer the millet to the pan, pour half a liter of water and put it on the burner again. Cook for 10 minutes, stirring.
3. We put another pot of water on another burner. Cut the pumpkin, clean it from seeds and fibers, cut the peel. Finely chop the flesh and send to a saucepan with water. Cook over medium heat for 10 minutes.
4. Add slices of vegetable to millet, salt, add sugar, stir and cook for the same amount of time.
5. Pour milk into the thickened porridge, twist the fire, and cook, stirring often, for 20 minutes. Remove the pan from the heat, cover with a blanket and steam for a quarter of an hour.
Recipe 2. Millet porridge on water with pumpkin
Ingredients
800 ml of drinking water;
750 g pumpkin;
millet - 375 g.
Cooking method
1. Cut the peeled vegetable in slices, clean the fibers with seeds. Grind the flesh into small pieces.
2. We shift the pumpkin into the pan. Pour boiling water and cook for ten minutes over medium heat.
3. We wash the groats until the white coating leaves. Add millet to the saucepan with pumpkin and simmer for 20 minutes, stirring occasionally. At the end, put the butter. Cover the pan with a blanket and leave to simmer for another half hour.
Recipe 3. Millet porridge in pots with pumpkin
Ingredients
salt;
a pound of nutmeg pumpkin;
300 g polished millet;
liter of homemade milk;
butter - 200 grams.
Cooking method
1. Peel the vegetable, peel the seeds. Finely chop the pulp of the pumpkin.
2. Pour milk into the pan and place on the hot plate. As soon as the milk begins to boil, place slices of pumpkin in it. Turn the fire and cook for seven minutes.
3. Rinse millet in warm water, changing it several times. Add the cereal to milk with pumpkin, salt, stir, and cook, covered, ten minutes.
4. Transfer porridge to dry clay pots without filling them to the top. Put a couple tablespoons of butter in each pot. Cover with lids.
5. Preheat the oven to 180 C and send pots into it for half an hour.
Recipe 4. Millet porridge in the oven with pumpkin
Ingredients
two tbsp. l cane sugar;
honey - 60 g;
polished millet - 250 g;
800 g nutmeg pumpkin;
60 grams of butter;
500 ml of boiling water.
Cooking method
1. Pour boiled water over the rinsed cereal. Put millet in a saucepan, fill it with hot water and cook over low heat for ten minutes.
2. Cut the pumpkin, clean the fibers with seeds and cut the peel. Cut the vegetable into small cubes. Add the pumpkin to the cereal, add sugar and mix.
3. Put the porridge into the mold, pre-lubricating it with oil. Flatten and place the sliced butter over the entire surface. Pour with honey and cover with foil.
4. Place the pan in the cold oven. Turn it on 180 C and simmer porridge for an hour. Five minutes before the end of the time, remove the foil sheet, mix and serve.
Recipe 5. Millet porridge with pumpkin and apples
Ingredients
salt;
nutmeg pumpkin - 300 g;
800 ml skim milk;
polished millet - 400 g;
150 g butter;
apples - 300 grams.
Cooking method
1. We put millet in a pan and fill it with boiling water. Stir well with a spoon to rinse the cereal well. After this, pour the boiling water and rinse the cereal in warm water again. Fill with a liter of warm water, salt, mix and put on the burner. Bring the contents to a boil and cook, periodically removing the foam with a slotted spoon, for about ten minutes. In the process of cooking, constantly mix.
2. Pour half the warm milk into the porridge and cook for another ten minutes.
3. Cut the pumpkin, peel the seeds and peel the peel. Grind the pulp into small cubes, place in a separate pan, fill with milk and send to the fire. Cook, the vegetable you will not become soft. Mash the finished pumpkin with a crush.
4. Peel the apples, cut the core. Finely chopped flesh.
5. Put mashed pumpkin, butter and apples into the porridge. Mix and put in the form. We level it with a spatula and send it to the oven. Bake for 15 minutes at 190 C.
Recipe 6. Millet porridge in a slow cooker with pumpkin and condensed milk
Ingredients
two multi-glasses of millet groats;
salt;
50 g ghee;
nutmeg pumpkin - 300 g;
five multi-glasses of drinking water;
condensed milk - half a can.
Cooking method
1. Thoroughly rinse the cereal, changing the water several times. We transfer millet to the bowl of the device.
2. Cut the pumpkin, remove the fibers with seeds and cut the peel. We wash the pulp of the vegetable and chop it into small pieces. Spread on the grits.
3. Pour a little water into the condensed milk, shaking well with a spoon or whisk.
4. Pour millet with pumpkin with diluted condensed milk. Salt and put the butter.
5. Close the lid of the multicooker and turn on the program "milk porridge". Cook until the slow cooker notifies the end of the regime.
6. Open the appliance, mix the porridge, close it again and start the "heating" mode. Insist porridge for another half hour. Serve, spread on plates and watering with condensed milk.
Recipe 7. Millet porridge with dried apricots and pumpkin
Ingredients
100 g polished millet;
some butter;
skim milk - 200 ml;
a pinch of sea salt;
pumpkin - 150 g;
five pieces dried apricots;
apricot jam.
Cooking method
1. Cut the pumpkin flesh peeled from peels, seeds and fibers into small cubes and put into a deep saucepan. Salt and add a spoonful of butter. Pour the vegetable with water so that it completely covers the pumpkin. We put on medium heat and cook until soft.
2. We sort out millet groats, scald with boiling water and rinse in several waters, rubbing it with your hands.
3. Put the millet on top of the pumpkin and pour it with milk or water. We set the fire to a minimum and cook porridge for another 20 minutes.
4. Dried apricots washed and cut each into six parts.
5. Put the dried fruit in the cereal and mix gently. Remove the stewpan from the heat, cover with a towel and insist for another five minutes. Serve porridge by pouring apricot jam.
Recipe 8. Millet porridge with meat and pumpkin
Ingredients
sea salt;
200 g polished millet;
a pound of pumpkin;
black pepper;
400 ml of purified water;
three bay leaves;
two onions;
70 ml of vegetable oil;
two chicken breasts.
Cooking method
1. Peel the pumpkin from the peel, fibers and seeds. Cut the flesh into small pieces and put half in a saucepan. Salt and boil until soft.
2. Wash the chicken breast, clean from skin and films. Cut the meat into large slices. Heat oil in a pan and fry the meat from all sides for five minutes.
3. Chop the peeled onions with thin feathers and add to the meat pan. Fry, stirring, for three minutes. Then add the remaining chopped pumpkin, mix and cook for another five minutes.
4. Kill the cooked pumpkin with a submersible blender until puree. Pour the washed millet to it, mix and cook over low heat for another quarter hour.
5. Put the fried meat with pumpkin into the porridge, mix. Five minutes later, add bay leaf and remove from heat. Serve garnished with finely chopped herbs with pickled or fresh vegetables.
Millet porridge with pumpkin - tips and tricks
- Rinse cereals, alternating hot and warm water, until it becomes clear.
- Pumpkin can not only be boiled, but also baked with honey or sugar.
- Place millet only in boiling liquid so that the groats do not stick to the bottom of the dishes.
- Porridge will get a pleasant creamy taste if condensed milk is added to it.
