classic dish Russian cuisine should by right be present on our table. bright pumpkin delicious and beautiful. Any cereal with it becomes a fabulous side dish, and natural sweetness adds to its attractiveness for children's table. It is only important to prepare it correctly. How to do it? We will tell you in detail and offer simple recipes cooking pumpkin porridge with popular cereals - rice and millet.
Medium difficulty
Cooked pumpkin porridge in milk. With it, the vegetable becomes even more tender, fragrant. During heat treatment, it does not lose its useful properties. On the contrary, boiling makes pumpkin easier for the body to digest. This can be safely offered to children who original taste The food is sure to be appreciated!
How to choose a pumpkin
The main ingredient of the dish is pumpkin. From her right choice depends on the taste, texture and benefits of the final product. Sunny vegetable is inexpensive, widely available in the fall. Due to the fact that the pumpkin is well stored in winter period, it can surely be considered one of the most useful winter products. But pumpkins are different pumpkins.
- Choose medium sized fruit. In our area, one type of vegetable is cultivated - hard-core. Its fruits do not grow large, usually up to 5 kilograms in weight. Optimal for buying pumpkins weighing about 3 kilograms. These will taste sweet and juicy. If the fruit is larger, inside it may be dry, tasteless.
- Do not buy vegetables in pieces. The cut pumpkin, although it is stored well, loses its useful material. Its flesh dries up and begins to rot. Plus, it is difficult to understand the degree of ripeness of a cut vegetable (a dry stalk testifies to it). If you plan to buy a piece, choose it with a dense, uniform pulp. This one was cut off recently.
- Look at the color. A bright orange hue does not indicate the ripeness of the fruit. It is provided by vitamin A, according to the content of which pumpkin is a champion. The more vitamin, the brighter the color.
- Feel the peel. It should be dense, but not "wooden". Ideally, when it can be pierced with a fingernail. Such a peel indicates the ripeness of the vegetable and its freshness.
Choose good pumpkin a piece of her seeds will help. Try one. If it is dense, sweet, crunchy, then the fruit is ripe and has been cut recently. If the seeds have had time to dry out, refuse to buy.
Subtleties of cooking
So, the vegetable is selected. How to cook pumpkin porridge? The dish can be cooked on the stovetop or in the oven. On the stove, porridge cooks faster, usually pumpkin and rice porridge is cooked using this technology. In the oven, cereals are steamed better, so for the recipe, you can use components that are poorly boiled. For the oven, use the recipe corn porridge with pumpkin, dishes with millet.
Here are a few more subtleties of the dish.
- The smaller you cut the vegetable, the faster the dish will cook.. You can grind the pumpkin into pieces or grate.
- First, boil the pumpkin until tender., and then lay the cereal. The vegetable should be boiled in water. If the liquid remains in the pan, it can be drained.
- Saturation pumpkin flavor can be controlled. For a persistent taste, leave the water in which the pieces were cooked and pour in less milk. For delicate taste the water is drained completely, and the cereal is boiled in fresh milk.
- Millet porridge with pumpkin will be tastier, if you generously flavor it with oil. Rice or corn based dishes a large number butter is not required.
- For saturation creamy taste use cream. They can replace part of the milk to make the consistency more tender and eliminate butter from the recipe.
- Change the consistency of the dish at will. After bringing to readiness, the vegetable can be left in pieces. Then pumpkin porridge with millet or rice will be thicker. You can mash it into a puree or mash it with a blender. This dish is suitable for feeding babies.
- Use spices. Don't forget about the perfect notes used in sweet dishes: vanilla, cinnamon, ginger, cardamom. Perfectly emphasizes the taste of vegetables and milk nutmeg.
A delicious dish will become even more interesting with useful supplements. Use raisins or prunes, which should be put into the mass with cereals. Can add fresh apples by sprinkling them ready porridge or put in a pot.
simple recipes
We offer you recipes on how to cook millet porridge with pumpkin and fragrant dish with rice. The first we will cook in a pot, for the second we will use a saucepan.
With millet
The age of pumpkin porridge with millet in Russian cuisine dates back centuries. According to the classic recipe, we will be able to prepare a dish that was enjoyed with pleasure in peasant families and used in wealthy homes. As tasty supplement we use honey for it. To give originality to the consistency, you can add nuts to it.
You will need:
- millet groats - 1 glass;
- milk - 200 ml;
- water - 200 ml;
- pumpkin - 600 g;
- honey - 2 tbsp. spoons;
- butter - 40 g.
Cooking
- Rinse and scald millet groats with boiling water, cover with water.
- Peel the vegetable, chop finely.
- Put the pumpkin in a saucepan, cover with water. Boil until soft over low heat.
- Put the cereal in a pot, mix with butter. Cover with soft pumpkin.
- Pour in warmed milk, cover tightly with foil.
- Keep in the oven for 1 hour at medium temperature.
- Serve drizzled with honey.
This recipe, how to cook pumpkin porridge, is suitable for family breakfast. Instead of a pot, use a baking dish that you can wrap tightly with foil or cover with a lid. You can serve food in it.
with rice
The recipe for pumpkin porridge with rice is simple and original. The dish turns out sweet, moderately thick.
You will need:
- pumpkin - 800 g;
- rice - 80 g (1/2 cup);
- milk - 1 l;
- sugar - 3 tbsp. spoons;
- salt;
- butter- 70 g.
Cooking
- Clean and finely chop the pumpkin.
- Put the pieces in a saucepan, pour in water. It should only cover the vegetable on top.
- Boil the pieces for 30 minutes.
- Put the washed rice in a saucepan, pour in the milk.
- Add butter, sugar, mix.
- Simmer over low heat for 20 minutes, stirring occasionally.
Delicate and fragrant porridge is delicious on its own. But nuts, flax seeds, sesame, raisins will not spoil it.
Now you know the subtleties of how to cook pumpkin porridge, and universal recipes dishes with millet, rice. Use other grains in combination with this useful vegetable. And your winter diet will always be tasty and rich in vitamins!
Other cereal recipes
Ingredients
- 200 g of millet;
- 500 g pumpkin pulp;
- 400 ml of water;
- 400 ml of milk;
- salt - to taste;
- sugar - to taste;
- 2 tablespoons of butter.
Cooking
Put the millet in a saucepan and fill with water so that it is about 2 times more than the cereal. Bring the water to a boil, put the cereal in a sieve and rinse several times under running water.
Cut pumpkin into small pieces. Transfer the millet to a saucepan, pour 400 ml of water and bring it to a boil over medium heat. Then add pumpkin.
While stirring, let the water boil again. Reduce the heat, cover the pan with a lid and cook the porridge for 10 minutes. Pour in milk, add salt, sugar and butter and stir.
Reduce the fire to a minimum. Cook covered for 25-30 minutes, stirring frequently to prevent scorching. Remove the porridge from the heat and leave it under the lid for another 5-10 minutes.
iamcook.ru Ingredients
- 100 g of millet;
- 250 g pumpkin pulp;
- 600 ml of milk;
- salt - to taste;
- sugar - to taste;
- 30 g butter.
Cooking
Rinse the millet well. Pour the cereal with boiling water for 3 minutes and drain the water. Cut pumpkin into small cubes or grate coarse grater. Put it in a glass or ceramic baking dish.
Spread millet on top. Fill it with milk or a mixture of milk and water, add salt, sugar and pieces of butter. There should be at least 2 cm left to the edge of the mold. Close the mold with a lid or foil.
Bake the porridge at 180°C for about an hour. Remove the form from the oven, leave the porridge under the lid for another 5-10 minutes and mix.
Ingredients
- 250 g pumpkin pulp;
- 500 ml of milk;
- salt - to taste;
- sugar - to taste;
- 100 g white rice;
Cooking
Cut pumpkin into small cubes. Pour milk into a saucepan, add salt and sugar and place over medium heat.
Rinse rice thoroughly. As soon as the milk begins to boil, put the pumpkin and rice into the pan. Stir, bring to a boil and reduce heat.
Cover the pot with a lid and cook for 20-25 minutes. Stir and, if desired, crush the porridge with a spoon to crush the pumpkin.
Remove the porridge from the heat and leave covered for 5 minutes. When serving, add a piece of butter.
Ingredients
- 200 g pumpkin pulp;
- 100 g white rice;
- 1½ tablespoons butter;
- salt - to taste;
- sugar - to taste;
- 650 ml milk.
Cooking
Cut pumpkin into small cubes. Rinse the rice well. Lubricate the multicooker bowl with half a tablespoon of oil.
Put rice and pumpkin there, add salt, sugar, milk and the remaining butter. Stir and close the multicooker. Set the mode "Milk porridge" and cook for 30 minutes.
rutxt.ru Ingredients
- 200 g of corn grits;
- 400 ml of water;
- 100 g pumpkin;
- 300 ml of milk;
- salt - to taste;
- sugar - to taste;
- 1 tablespoon butter.
Cooking
Rinse the cereal, transfer to a saucepan and cover with water. Place the saucepan over moderate heat and, stirring, bring the contents to a boil.
Cut pumpkin into small cubes. Put them in boiling porridge and cook for a couple of minutes, stirring constantly. Add milk, salt and sugar and mix thoroughly.
Cook the porridge under the lid, stirring often, for 30-40 minutes over low heat. Then add oil and mix well.
vkys.info Ingredients
- 150 g pumpkin pulp;
- 250 ml of milk;
- 4 tablespoons oatmeal;
- salt - to taste;
- sugar - to taste;
- 1 tablespoon butter.
Cooking
Cut the pumpkin into small pieces and place in a bowl. Fill it with water and cook for 7-10 minutes until soft. Drain the water and puree the pumpkin with a blender or masher.
Heat the milk in another saucepan, but do not boil it. Add pumpkin puree and stir. Add oatmeal, salt and sugar and bring the porridge to a boil while stirring. Cook for another minute over moderate heat.
Remove the pot of porridge from the heat, cover with a lid and leave for 10 minutes. Then add oil and stir.
photorecept.com Ingredients
- 100 g pumpkin pulp;
- 400 ml of milk;
- 3 tablespoons of semolina;
- salt - to taste;
- sugar - to taste;
- 1 tablespoon butter.
Cooking
cut pumpkin small pieces place in a saucepan and cover completely with water. Simmer for 7-10 minutes until the vegetable is soft. Drain the water and puree the pumpkin with a blender or masher.
Pour the milk into the saucepan with the puree and, stirring, bring to a boil over moderate heat.
Without ceasing to interfere, gradually add semolina. Add salt and sugar.
Cook the porridge, stirring constantly, for about 7 more minutes. Put the oil in the finished dish and mix.
delicious, fragrant porridge yellow-orange color is familiar to us since childhood. To prepare it, you do not need to have special culinary skills or buy unusual products. For pumpkin porridge, you will need pumpkin, cereal, spices, an oven or stove. This dish is prepared not only sweet, but salty and even spicy. Pumpkin porridge is a healthy breakfast option for all family members. Kids will love the sweet options, while men will love the spicy ones.
The benefits and harms of pumpkin
Vegetables of this gourd culture contain essential for human health fatty and organic acids, vitamins C, B1, carotenoids, carotene, amino acids. The pumpkin pulp contains fiber, pectin, proteins, enzymes, potassium, magnesium, iron, zinc. There are practically no contraindications to the use of this vegetable. It is not recommended to eat pumpkin in large quantities people with low acidity, with a stomach ulcer or with duodenal disease. In other cases, this valuable food product renders beneficial effect on the human body
- helps fight fatigue, stress, apathy;
- strengthens the walls of blood vessels, normalizes arterial pressure;
- reduces the level of cholesterol in the blood;
- has a slight choleretic, diuretic effect;
- prevents the appearance of caries;
- prevents obesity, normalizes weight;
- improves eyesight;
- positively affects digestion;
- accelerates the metabolism in the body;
- strengthens immunity, health;
- counteracts inflammatory processes in the intestines;
- improves cell regeneration.
Product Features
They eat both raw pumpkin and cooked different ways. This nutritious vegetable is boiled, baked, fried. From raw pumpkin prepare salads, cold appetizers, desserts. And the prepared vegetable becomes the basis for soups, second courses, sauces. Pumpkin - unique product, which retains its useful, nutritional properties after heat treatment. A diet with this vegetable helps to quickly lose excess weight.
The main thing is to choose the right vegetable. Large fruits with a dense skin are grown for pet food. Such vegetables are less sweet, more fibrous. Therefore, choose small fruits, dry, without damage. Musk gourds have excellent taste qualities. They are small in size, with a thin skin, juicy pulp. From their fruits you will prepare a mass great dishes.
Rules for the use of pumpkin porridge
It is used for breakfast, lunch, dinner. Pumpkin porridge is eaten both hot and cold. Prepare a dish with milk, add a little honey, nuts - you will get a nutritious, healthy breakfast. And pumpkin porridge with parmesan, chicken breast will be a great, delicious dinner for your loved ones if you decide to cook it..
How to cook pumpkin porridge
Some people deliberately exclude it from their menu. But properly cooked pumpkin porridge has a delicious taste, pleasant aroma. A variety of additives turn it into a gastronomic masterpiece. In cooking, there are a lot of recipes that allow you to cook both ordinary pumpkin porridge and risotto, minestrone or hummus. To make a simple porridge you will need the following ingredients:
- millet groats, millet or rice 2/3 cup;
- pumpkin, diced 1.5 cups;
- sugar - 1 tbsp;
- salt - 1 tsp;
- cinnamon, vanilla or lemon zest to taste.
Before cooking porridge, cut off the bottom and top of the pumpkin. After that, her sharp knife cut in half. Spoon take out the seeds, fiber, peel, cut. Boil pumpkin in salted water until tender, about 30 minutes. Then they recline in a colander, let the water drain. When everything is ready, start cooking porridge:
- pumpkin, pour the washed cereal cold water, so that it covers the products by several centimeters;
- add sugar, salt;
- put on a small fire, cook until the cereal is fully cooked;
- at the end of cooking, add cinnamon, vanilla or lemon peel;
- cover the finished porridge with a lid for evaporation for 20-30 minutes;
- Serve with butter, sour cream or jam.
If you are not a fan of sweet cereals and like to experiment in the kitchen, try making pumpkin porridge with rice and bacon. First, boil the cereal. To do this, take salted water, washed rice, cook until the cereal is half cooked. Peel the pumpkin, cut into cubes. Fry the onion in a heated frying pan, add the vegetable to it. After a few minutes enter vegetable broth, which may contain pieces of carrot.
Bring the porridge to a boil, cover with a lid, let it boil for 10 minutes. Then remove the lid, mash the contents with a fork until you get a mushy substance. Toast the bacon slices in a dry frying pan. Add rice to grated pumpkin, sprinkle with grated parmesan and herbs on top. Mix everything well. Put the finished dish in portioned plates, decorate with slices of crispy, fried bacon on top. To prepare such an unconventional pumpkin porridge, you will need:
- rice - 300g;
- pumpkin - 150g;
- bacon - 150g;
- grated parmesan - 4 tablespoons;
- shallots - 1 head;
- vegetable broth - 0.5 l .;
- a mixture of greens - 1 bunch;
- olive oil- 4 tablespoons;
- salt, pepper to taste.
For cooking dietary option pumpkin porridge mix 500 g of pumpkin pre-boiled until half cooked, 1 apple, 150 ml of water, 80 g of oatmeal, 1 green apple, a handful of dried fruits. Spread the resulting mixture in ceramic pots, bake in the oven at a temperature of 180 degrees for about 30 minutes. Let the finished porridge brew for 20 minutes. If desired, add a spoonful of honey to the dish.
Learn how to cook this dish at home.
Calorie and nutritional value of boiled pumpkin
After heat treatment, this melon vegetable contains 20 kcal per 100 g finished product. Of these, 3 kcal of protein, 1 kcal of fat and 16 kcal of carbohydrates. 1 g of fat gives the body 9 kcal, 1 g of carbohydrates and proteins 4 kcal each. If you stick diet food Feel free to include this fruit in your daily diet. In 100 g of boiled pumpkin 0.72 g of proteins, 1.1 g dietary fiber, 0.037 g saturated fatty acids.
Video recipe for making porridge with pumpkin in milk
Do you doubt that the dish you prepared will be delicious? Look below step by step video recipe cooking pumpkin porridge. You will see how simple this dish is. Ready-made pumpkin porridge has a unique milk-caramel taste, exquisite aroma. it diet dish all members of your family will love it. Serve it for breakfast, afternoon snack or as light dessert. Pumpkin porridge with milk is just as tasty cold as it is hot. And the finished dish has a rich, appetizing pale orange color.
Pumpkin porridge in combination with cereals - a dish that mothers often feed in childhood. It is also popular among lovers of healthy and wholesome food, because in this porridge, even after heat treatment, a lot of beneficial vitamins and micronutrients.
Most often, millet porridge with pumpkin is prepared in the cold season, it is perfect as a role healthy breakfast and a light dinner.
The simplest and most familiar recipe for millet milk porridge was prepared by our mothers in childhood. Millet porridge with pumpkin in milk is sweet and fragrant.
Products:
- 1 tbsp millet groats
- 3 tbsp milk
- 500 gr pumpkin pulp
- 1 tsp sugar
- ½ tsp salt.
Step by step cooking milk porridge:
- First you need to prepare the pumpkin: wash it well, cut off the place with the rest of the stem and peel it. To make the pumpkin boil well and quickly, cut into small pieces - the smaller the size, the faster the pulp will cook.
- Pour the milk into an enamel container and heat it up. When it is almost hot, add the pumpkin pieces, sugar and salt. Cook for a quarter of an hour.
- Rinse the millet through a sieve with running water and add to the almost ready pumpkin porridge. Mix well and cook at a low temperature for another third of an hour. Readiness is determined by the degree of thickening of the porridge.
In order for the dish to infuse and steam well, the container is wrapped in a blanket for an hour. Alternative option- hold for half an hour in a water bath.
Advice. Dish cooked at home cow's milk, will be much more fragrant, satisfying and healthier than in the store.
water cooking recipe
Porridge boiled in water palatability slightly fresher than milk. However, it remains just as tasty and healthy. The dish is suitable for those who do not like dairy products or with lactose intolerance.
Ingredients for porridge on the water for 6 servings:
- 750 gr pumpkin
- 3 stacks of water
- 1.5 cups of millet groats
- ¼ tsp fine salt
- 1 tbsp butter for dressing.
How to cook millet porridge with pumpkin on water:
- First of all, prepare the cereal: rinse through a fine sieve under running water, then pour boiling water over it and leave for a few minutes.
- Pour water into an enameled pan and put to bask. Dissolve salt.
- While the millet is infused and the water is boiling, prepare the pumpkin: peel, rinse and cut small cube, size 1 * 1 cm. Put in boiling water and cook for 10-15 minutes.
- Pour millet porridge to pumpkin cubes, mix well and leave to cook under the lid for another third of an hour, while reducing the heat. The contents must be stirred periodically.
- Turn off the heat, add oil, close the lid tightly and cover with a towel on top. Leave the dish to evaporate for half an hour. Then mix thoroughly so that the oil is evenly distributed and can be served.
Important. When cooking, be sure to remove the seeds and peel.
Milk millet with pumpkin in a slow cooker
Many housewives have long appreciated the convenience of cooking in a slow cooker. An amazing device allows you to cook almost everything - from scrambled eggs to borscht. And pumpkin porridge with millet was no exception.
Ingredients for 3 servings:
- 1 stack of millet
- ½ l of water
- 2 cup grated pumpkin
- ½ tsp salt
- 1 tbsp sugar
- 2 tbsp butter.
Cooking millet porridge with pumpkin in a multicooker is available even to a novice cook - you just need to put together all the above ingredients in a multicooker bowl. Cooking lasts 1 hour 10 minutes in the “Milk porridge” mode.
Before serving, the porridge is thoroughly mixed with a silicone or wooden spoon.
Milk porridge baked with pumpkin in the oven
It is believed that in terms of taste, pumpkin is best combined with rice porridge. In this recipe, we suggest mixing millet and rice, adding a little raisins - the porridge will turn out tender and moderately sweet.
Ingredients for 2 servings:
- 200 g fresh pumpkin pulp without peel
- ¼ cup rice
- ¼ cup millet
- 1.5-2 cups of milk (more if you like liquid porridge)
- 1 tbsp butter
- ½ tbsp sugar
- ½ tsp salt
- 1 cup light raisins
Cooking millet porridge with pumpkin in the oven:
- Preheat the oven to 180 degrees. For cooking, it is recommended to use a cauldron or ducklings.
- Boil water in a saucepan. Dilute the salt. When the liquid boils, add the washed rice and millet, and boil for 2-3 minutes, then turn off the heat and drain the liquid.
- Washed and peeled pumpkin, cut into small cubes. Put cereals, raisins, butter in a cauldron. Pour the entire contents with milk so that its level does not completely cover the mixture of cereals. Put pumpkin on top and sprinkle with sugar.
- Cover the cauldron with a lid and put in the oven for a third of an hour. After turn off the oven and leave to brew for another quarter of an hour. Stir layers before serving.
Recipe with honey and dried fruits
A dish with honey and dried fruits is incredibly sweet and healthy. This option is recommended to cook in the cold season, when human immunity weakens. Kashka will give great amount vitamins and minerals that energize and strengthen the immune system.
Ingredients for cooking for 2 servings:
- 4 tbsp rice flakes
- 2 tbsp millet
- 4 dried pears
- 8 dried peaches
- 200 gr dried pumpkin pieces
- 6 dried apricots
- 1 glass of milk
- 4 tbsp honey (preferably liquid)
- 2 cinnamon sticks
- ½ tsp vanilla extract.
How to cook sweet porridge:
- Cut dried apricots, pears, pumpkins and peaches into small pieces, pour boiling water to the top, add cinnamon and bring to a boil at a slow temperature, stirring constantly. When it boils, add vanilla and honey, mix thoroughly and let it brew.
- Rinse the millet groats and pour boiling water for 15-20 minutes.
- While the fruit mixture is infused, boil the milk. When it boils, pour over flakes and cereals so that the milk covers the porridge. Cover with a saucer or lid for a few minutes. Then mix with the fruit mixture and serve.
Millet porridge with rice
Delicate, fragrant and very nutritious rice and millet milk porridge will be an excellent dinner for the whole family.
Cooking Ingredients:
- 2 tbsp water
- 1 tbsp milk
- ½ cup millet porridge
- ½ tbsp rice groats
- 2 tbsp sugar
- ½ tsp salt
- 1 tbsp butter.
Meal preparation:
- Rinse both cereals under running water and put to boil in water. After boiling, boil for 10-12 minutes.
- Heat milk in a separate container and pour into almost ready porridge. If the milk is cold during infusion or room temperature, it will curl up in lumps and the dish will not turn out.
- Add salt and sugar to the dish. During the cooking process, the porridge should be stirred periodically.
- Turn off the stove, put a piece of butter on top of the porridge and leave for 5-7 minutes. During this time, the butter will melt, and the porridge will infuse. Then stir and you can serve.
On a note. Before serving, the dish can be supplemented with raisins, candied fruits or grated chocolate. Another option is to add 2-3 teaspoons of jam or jam.
potted pumpkin recipe
Porridge from pumpkin and millet, cooked in pots, turns out to be boiled, tender and juicy, saturated with the nutmeg aroma of pumpkin pulp. This option is closest to how the dish was prepared before - in the oven, on fire.
Products for cooking:
- 300 gr pumpkin pulp
- 1 liter of milk
- 300 gr millet groats
- 1.5 tbsp oil
- 2 tbsp sugar (adjust to taste)
- ½ tsp salt
- 1 sachet of vanillin or vanilla sugar.
Cooking porridge in pots:
- The first step is to prepare the pumpkin - peel and cut into small pieces.
- Millet groats must be rinsed with water several times. Thus, dust and small debris are removed from the cereal. Sometimes cereal gives a bitter taste ready meal, which can be disposed of by pouring boiling water over it for 3-5 minutes. Boiling water with released bitterness is drained.
- Put pumpkin cubes and grits in layers in pots, sprinkle sugar, vanilla and salt on top. Oil is best added at the end, when the dish is almost ready. A piece of butter is placed on top, and mixed before eating the dish.
- Pour ⅔ of the container with milk. Then cover with lids and put in the oven. You need to cook the dish at a low temperature, no more than 180 degrees. For readiness, depending on the temperature, it will take from 30 to 45 minutes.
Porridge cooked in pots will be even tastier if dried fruits are added to it. It is also worth noting that the oven is not preheated - filled pots are placed in a cold oven, and then heated at a minimum temperature.
And buckwheat. But if you consciously pay attention to pumpkin porridge and recognize it beneficial features for human health, then it long time will be included in the diet.
Pumpkin fruits contain valuable nutrients. In terms of calories, pumpkin approaches cauliflower and can be recommended for dietary nutrition. And there is only one reason - it is capable of removing salts from the body. Porridge can be cooked with different ingredients and different ways- you will learn about them from the article itself.
Pumpkin porridge with millet - very tasty and healthy for the human body
Cooking:
We start cooking porridge with enamel pan we do not take. In our example, we will cook porridge in a non-stick pan.
We take 1 glass of prepared, pure from impurities, millet. Rinse it well and pour it into a bowl.
Pour 2.5 cups of water and put on fire.
Bring to a boil and immediately reduce the heat to the lowest possible.
Cook the porridge until all the water has evaporated. Watch carefully, if the millet is not yet cooked, then add water and continue to cook for more. It happens. Be aware that millet needs to be boiled in water (then, with the addition of milk, it will not boil).
Over time, millet porridge boiled. Until we salt the porridge.
Separately, the pumpkin was cut into pieces. It is cooked (as we boil potatoes), the water is drained and the pieces of pumpkin are mashed with a crush.
We combine pumpkin and porridge together. We mix. Since we did not salt the porridge, now you can salt it in the amount of 0.5 teaspoon of salt.
Then add milk and mix everything. We will cook for 10 minutes.
We look at the state of the density of porridge and add more milk if necessary.
Cover the porridge with a lid and simmer, stirring, until cooked.
By the end of the languor, open the lid. The mass has thickened enough. Put a piece of butter to taste.
Add sugar (or do not add - at your discretion) 2 tbsp. spoons.
Mix well. Pumpkin porridge is ready.
Eat delicious and healthy pumpkin porridge for health!
Millet porridge with pumpkin - a classic recipe with milk
Perhaps readers will like another way to cook pumpkin porridge with millet. Be careful - the choice is yours.
Ingredients:
- 400 g - pumpkins
- 1 cup - millet
- 2 glasses - water
- 2 glasses of milk
- 3 art. spoons - butter
- 1/2 cup - cream
- Salt - to taste
Cooking:
Peel and cut the pumpkin into cubes, boil in milk and drain in a colander. Then rub through a sieve.
Sort millet, rinse 5-6 times in boiling water until the water after washing is clean. Then pour hot water, put on fire, salt, remove the foam and quickly evaporate all the water until the millet has time to boil.
Then add hot milk and continue to cook the porridge over moderate and then low heat until it thickens completely.
Mix millet milk porridge with pumpkin puree, half a serving of butter and transfer to clay pot oiled on the inside. Then place in preheated oven for 15 minutes.
Pumpkin porridge is ready. Apply and serve to the table.
Pumpkin porridge with semolina
Ingredients:
- 400 g - pumpkins
- 50 g - semolina
- 50 g - butter
- 60 ml - milk
- 20 g - sugar
- Salt - to taste
Cooking:
Boil the peeled and finely chopped pumpkin for 10-15 minutes with the addition of milk and butter.
Then pour semolina, sugar, salt and cook over low heat until tender.
When serving, put a piece of butter on the table. Pumpkin porridge with semolina is ready.
Pumpkin porridge with spelled and raisins
Ingredients:
- 500 g - pumpkins
- 1/2 cup - water
- 1/2 cup - milk
- 3/4 cup sugar
- 1 cup spelled (or rice)
- 100 g - butter
- 70 g - raisins
Cooking:
Boil rice. Peel the pumpkin and cut into small pieces, put in a saucepan, pour hot water over it and cover with a lid. Cook for 15 minutes.
Then add milk, boiled rice, butter, sugar and simmer for 20 minutes, stirring with a spoon.
On the hot pan put raisins with butter and, as soon as it swells, put together with butter in a pan with pumpkin, mix and remove from heat after 3 minutes.
Serve hot.
Pumpkin porridge with apples and nuts
Ingredients:
- 1 kg - pumpkins
- 600 g - apples of late winter varieties
- 2 tbsp. spoons - butter
- 2 tbsp. spoons of sugar
- 1/2 cup - water
- 150 g - crushed nuts
- A pinch of cinnamon (or lemon peel)
- Salt - to taste
Cooking:
Pumpkin and apples need to be peeled and core, finely chopped, put in a saucepan and add salt, sugar, butter, water. Simmer until done.
Before serving, sprinkle with crushed nuts and cinnamon or finely grated lemon zest.
Pumpkin porridge with lentils
Ingredients:
- 1 kg - pumpkins
- 1 - 11/2 cups - lentils
- 4 - 5 onions
- 150 g - ghee or butter
- 1/2 liter - sour milk or curdled milk
- 3 teaspoons - sugar
- 3 art. spoons - chopped celery and parsley
- Salt - to taste
Cooking:
Cut the peeled pumpkin, boil in salted water, discard, add sugar.
Boil lentils separately without salt. Fry the onion in oil.
Combine all ingredients in a saucepan and cook over low heat for 10-15 minutes.
Sprinkle pumpkin porridge with spicy herbs and serve with sour milk.
Pumpkin porridge in a slow cooker - a useful video recipe
