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. At 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.
Select 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 for corn porridge with pumpkin, millet dishes.
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. Dishes based on rice or corn in large quantities butter do not require.
- 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, sprinkling them with ready-made porridge or putting them in a saucepan.
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
Age pumpkin porridge with millet in Russian cooking goes back centuries. By classic recipe we will be able to cook 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 healthy vegetable. And your winter diet will always be tasty and rich in vitamins!
Other cereal recipes
Among vegetables, pumpkin is the champion in the content of nutrients, minerals and vitamins of groups B, E, C and even T, which is very rare. Since pumpkin is a low-calorie product, it is also in great demand in dietary nutrition. There are a lot of dishes for the preparation of which this wonderful vegetable is used. However, cereals are perhaps the most popular and beloved among many peoples.
Pumpkin porridge retains all the beneficial substances that this vegetable is rich in, including carotene and calcium. Each housewife has her own recipe for making pumpkin porridge, or even more than one. In some recipes, the pumpkin is pre-boiled or stewed, then mashed in a blender. In some, porridge is cooked right in the pumpkin! Try to cook pumpkin porridge using different recipes, with honey, nuts or dried fruits, and you will definitely be able to choose the porridge that will become a favorite in your family.
Pumpkin porridge - food preparation
Different recipes provide for different processing of pumpkin for making porridge. For some, it is cut into large pieces, and then grated and boiled. According to other recipes, the pumpkin is first stewed, pre-cut into cubes, and then mashed with a blender or left in pieces.
If pumpkin porridge is cooked with some kind of cereal, then the preparation of the cereal is the same as for making ordinary porridge from this cereal.
Pumpkin porridge - the best recipes
Recipe 1: Pumpkin Porridge with Cinnamon
The aroma of cinnamon and healthy, nutritious pumpkin - this dish can be safely called the best for the autumn menu! Such porridge will charge you with energy and good mood for the whole day. And even a completely inexperienced cook can cook it.
Ingredients:
300 gr. peeled pumpkin;
100 gr. milk;
1 tsp butter,
cinnamon, sugar and salt to taste.
Cooking method:
1. Cut the pumpkin small cubes. After pouring the milk into a saucepan, bring it to a boil, then put the pumpkin with cinnamon, sugar and salt there.
2. Thoroughly mixing all the ingredients, cook the porridge over low heat with occasional stirring. It can be considered ready when the boiled pumpkin cubes begin to separate into fibers. Having flavored the finished porridge with butter, we serve it to the table.
Recipe 2: Semolina Porridge with Pumpkin
Very light and at the same time nutritious dish, thanks to milk and semolina. Both adults and children will love this porridge.
Ingredients:
300 gr. peeled pumpkin,
2 tbsp. l. decoys,
200 gr. milk,
1 tsp butter,
sugar and salt to taste.
Cooking method:
1. Cut the pumpkin into small cubes. Pour 0.5 cups of milk into a saucepan, bring it to a boil, add pumpkin to it and cook over low heat until it is soft.
2. Mix the rest of the milk in a saucepan with the same amount boiled water bring the resulting mixture to a boil.
3. Add semolina with sugar and salt to it, not forgetting to constantly stir the contents of the saucepan. Having prepared semolina, put the pumpkin in it, mix well, add butter, then, closing the pan with a lid and covering with a towel, leave it to brew for about 10 minutes.
Recipe 3: Pumpkin porridge in the oven
Like any dish cooked in the oven, this porridge has a special aroma and taste. It has everything to qualify for the title the best breakfast: millet, pumpkin, honey and oil. A very nutritious and tasty dish.
Ingredients:
1 glass of millet;
400 gr. water;
800 gr. pumpkins;
50 gr. Sahara;
2 tbsp. l. honey;
40 gr. butter;
a pinch of salt.
Cooking method:
1. Rinse the millet well, pour boiling water over it and leave for 5 minutes.
2. Cut the pumpkin into small cubes.
3. Adding sugar and salt to the swollen millet and mixing the resulting mass well, put it in a baking dish. Laying pumpkin cubes on top, pour over honey and spread the oil.
4. Covering the form tightly with foil, place it in a well-heated oven and bake for 1 hour. Then, taking the porridge out of the oven, keep the dish under the foil for about 10 more minutes, mix and serve.
Recipe 4: Millet porridge with pumpkin
Very tasty porridge made from millet and pumpkin, in which the components are laid out in a pot in layers and baked.
Ingredients:
200 gr. millet;
400 gr. pumpkins;
800 ml. milk;
50 gr. Sahara;
to taste cinnamon with cardamom.
Cooking method:
1. Rinse the millet well, put it in a saucepan and fill it with water. Then, putting the saucepan on the fire, bring to a boil, then drain the water.
2. After peeling the pumpkin from the peel and seeds, rub it on coarse grater. Then add sugar with cinnamon and cardamom to it, mix everything thoroughly.
3. We spread pumpkin, millet, pumpkin again in a pot in layers. Pour everything with milk so that the pumpkin and millet are covered by 2 fingers. Then we put the pot in a well-heated oven and cook the porridge for about 50 minutes.
Recipe 5: Pumpkin Porridge in the Microwave
Pumpkin porridge is very popular among lovers of a balanced diet. However, some people do not have enough time to prepare healthy meals. For them, we provide a recipe for "quick" pumpkin porridge, which is cooked in the microwave.
Ingredients:
200 gr. pumpkins;
2 apples;
1 st. l. sesame;
20 gr. flax seeds;
1 tsp honey;
vanillin on the tip of a knife.
Cooking method:
1. Cut the peeled pumpkin into small cubes or strips (if desired, you can take a large grater and grate).
2. We clean the apples from seeds, then, cutting them into small cubes, mix with sesame seeds, flax seeds and vanilla (on the tip of a knife). We put it in the microwave, turn it on to maximum power and cook the porridge for about 20 minutes. When it cools down, add honey.
It is best to use nutmeg varieties of pumpkin for making porridge. Porridge made from such a pumpkin is tasty both hot and cold.
Pumpkin porridge can be made directly from the pumpkin itself or with the addition of various cereals. Usually millet or rice is used for these purposes, sometimes semolina, corn grits or oatmeal.
It is customary to fill pumpkin porridge with butter, sugar and milk. You can significantly improve the taste of porridge if you supplement its taste with honey, nuts, prunes, raisins or dried apricots.
Pumpkin porridge with milk is very useful, especially for people who suffer from heart problems and anemia.
In addition to the fact that this porridge is healthy, it is also incredibly tasty.
Pumpkin porridge with milk - the basic principles of cooking
To prepare delicious pumpkin porridge with milk, you will need pumpkin, sugar, milk and salt. Peel the pumpkin, wash and cut into small cubes. Bring the milk to a boil and put the chopped pumpkin into it. Season the contents with sugar and salt. Cook over low heat, stirring occasionally so that the porridge does not burn.
The readiness of the dish is determined by the pumpkin. It should fall apart into fibers.
Pumpkin porridge is also cooked with cereals: rice, oatmeal, corn, wheat, etc.
To make the porridge fragrant, you can add vanillin, cinnamon or citrus zest to it.
You can also add slices to pumpkin porridge fresh fruit or berries.
The dish can be cooked not only on the stove, but also in the oven or slow cooker.
Recipe 1. Pumpkin porridge with milk and rice
Ingredients
sugar - 30 g;
rice - half a glass;
pumpkin - 250 g;
a glass of milk;
boiled water.
Cooking method
1. Peel the pumpkin, wash it, and chop it into small pieces.
2. Place the chopped pumpkin in a saucepan, fill it with water so that the vegetable is completely covered with liquid. We send to the fire, covered with a lid.
3. When the water boils, reduce the heat and cook the pumpkin until half cooked.
4. Wash rice in several waters until it is transparent. Add grits to the pot with pumpkin. We mix. If necessary, add boiled water. Raise the heat slightly and simmer until the rice is soft.
5. When most of the water boils away and the rice becomes soft, pour in the milk. Salt and add sugar. Keep on fire, stirring constantly, until milk boils. Then reduce the heat to the minimum and cook the porridge for another five minutes. We spread the porridge on plates and serve, putting a piece of butter in each.
Recipe 2. Pumpkin porridge with milk in a slow cooker
Ingredients
300 ml of milk;
kitchen salt;
300 g pumpkin;
60 g sugar;
millet - 200 g;
half a pack of butter;
200 ml boiled water.
Cooking method
1. We sort the millet and wash it well until the water is clear. Lightly discuss.
2. Pour the cereal into the container of the device. We activate the “frying” function and fry the millet, stirring constantly, for five minutes.
3. Salt, pour boiling water, close the lid and leave it so that the water is absorbed into the cereal. Then pour millet with boiling milk. We lower the lid and run the “porridge” program for half an hour.
4. Peel the pumpkin. Cut it into small pieces. Place in a deep bowl and sprinkle with sugar. We mix.
5. After half an hour, open the lid of the device. We spread the pumpkin in the porridge, add the butter, mix and close the lid. We continue to cook on the same program for another half hour. We lay out the finished porridge on plates. You can sprinkle on top ground cinnamon.
Recipe 3. Pumpkin porridge with milk, semolina and oranges
Ingredients
semolina - half a glass;
butter - 100 g;
orange peel.
kitchen salt;
milk - half a liter;
pumpkin - 300 g;
Cooking method
1. Rinse a large orange, wipe it with a towel and remove the zest with the smallest grater.
2. Wash the pumpkin, remove sharp knife peel and grate the vegetable into large chips.
3. Put the grated pumpkin into a cauldron, add orange zest to it. Season everything with salt and sugar. Simmer the pumpkin, stirring, over low heat until soft.
4. Shift stewed pumpkin into a saucepan, pour milk and put on fire. Boil the contents.
5. Gradually add semolina, cook the porridge until thick and remove from heat. Divide among bowls and add butter to each.
Recipe 4. Pumpkin porridge with milk in a pot
Ingredients
pumpkin - 300 g.
a little more than a glass of millet;
butter - a quarter of a pack;
milk - liter;
Cooking method
1. Rinse millet groats in warm water until transparent. Then pour millet with boiling water and cook for just a couple of minutes. Drain the decoction. This will get rid of the characteristic bitterness of the cereal.
2. Peel the pumpkin and chop it into small cubes.
3. Pour milk into a thick-walled saucepan and put on fire. As soon as it boils, reduce the heat and pour in the millet. Boil for ten minutes, stirring frequently.
4. Add pumpkin cubes to the pot, stir, and cook for another five minutes.
5. Transfer the porridge into pots, put a piece of butter in each. Cover with lids and put in the oven for forty minutes. Cook porridge at 150 C. Remove the cooked porridge, cool to a warm state and pour over with honey.
Recipe 5. Pumpkin porridge with milk and apricots
Ingredients
pumpkin - 250 g;
kitchen salt;
milk - half a glass;
white sugar;
ten apricots.
Cooking method
1. Wash the pumpkin and cut into small pieces.
2. Pour the milk into a thick-walled saucepan and put it on fire. When the contents of the pot boil, add the chopped pumpkin, stir and cook for ten minutes.
3. Wash the apricots, dry them with napkins, break them in half and remove the seeds. Cut the pulp of the fruit into slices and add to the milk with pumpkin.
4. Season the porridge with sugar and salt. Cook over low heat, stirring constantly, for another five minutes. When serving, add butter.
Recipe 6. Pumpkin porridge with milk and oatmeal in a slow cooker
Ingredients
a piece of butter;
Cup oatmeal;
150 g pumpkin;
half a liter of milk;
drinking water - 200 ml;
salt and white sugar - to taste.
Cooking method
1. Cut the peeled pumpkin into pieces. Pour into a steamer container. Pour half a liter of water into the container of the device. Close the lid. Switch the valve to the "Closed" mode. Steam vegetables until soft.
2. Transfer the finished pumpkin to a plate and mash with a pusher until pureed.
3. Drain the water from the container, wipe it with a towel and oil it. Pour in the oatmeal and add sugar and salt to it. Send it here pumpkin puree.
4. Fill everything with milk and add some boiled water. Lower the lid and start the multi-cook function. Cooking time is 25 minutes. Set the temperature to 100 C.
5. Cool the porridge to a warm state, arrange on plates and pour over honey.
Recipe 7. Pumpkin porridge with milk and dumplings
Ingredients
one pumpkin;
filtered water;
a liter of milk;
white sugar.
Cooking method
1. We wash the pumpkin under the tap, wipe it with a napkin and cut off the peel. Cut the peeled vegetable into small pieces.
2. Place the chopped pumpkin in a saucepan and fill with filtered water. Cover with a lid and put on fire. When the contents begin to boil, do slow fire and cook the pumpkin until it is completely boiled.
3. Pour milk into the pan and mix. Knead a stiff dough from water and flour. Then we tear off small pieces from it and put it in porridge.
4. Cook over low heat, stirring, for about 15 minutes. At the end, add sugar, mix and serve with butter.
Recipe 8. Pumpkin porridge with milk, rice and corn grits in a slow cooker
Ingredients
800 g pumpkin;
80 g raisins;
a quarter of a pack of butter;
two glasses of drinking water;
a glass of corn grits;
a liter of milk;
a glass of rice;
100 g of sugar;
cinnamon stick;
pumpkin seeds.
Cooking method
1. Cut off the peel from the pumpkin with a sharp knife, clean out the inner pulp and seeds. Cut the hard part of the pumpkin into arbitrary pieces. Place the pumpkin in the container of the device. Spread the butter pieces on top and sprinkle with sugar. Lower the lid and turn on the "baking" mode. Cook for 20 minutes, stirring a couple of times.
2. Rinse rice and corn grits until the water runs clear.
3. Put the raisins in a cup, pour boiling water and steam for five minutes. Put in a cinnamon stick.
4. Remove the pumpkin container from the appliance. Mash the vegetable with a masher until pureed. Add rice and cornmeal. Pour the contents of the container with milk diluted with water. Salt the porridge and add sugar. Stir and activate the "milk porridge" program. Cook 35 minutes, stirring occasionally.
5. Ten minutes before cooking, add steamed raisins to the porridge. Leave the porridge for another half hour in the heating mode. Divide the porridge among bowls. Sprinkle on top pumpkin seeds.
For cooking porridge, it is better to use a nutmeg pumpkin. From it, porridge will be tasty both hot and cold.
To improve the taste of porridge, add to ready meal honey, nuts or dried fruits.
Porridge can be cooked only from pumpkin, or with the addition of various cereals.
The pumpkin in the porridge should be completely boiled, only in this case the porridge will turn out delicious.
The first place in the hit parade of autumn vegetables, of course, belongs to the pumpkin. And the point here is not only its bright truly autumn color, pumpkin porridge is an excellent source of nutrients, nutrients and minerals that our body needs so much to fight the great autumn depression. That is why the pumpkin is worth remembering not only when it comes to carving the most terrible and terrible decoration for Halloween. This vegetable is simply obliged to appear on our tables as often as possible. Pumpkin can be cooked great amount dishes, but the most delicious, familiar from childhood and favorite are, of course, pumpkin porridge.
Pumpkin porridge retains all the useful substances of this vegetable, namely vitamins B, E, C, carotene, calcium and rare vitamin T, in addition, pumpkin - low-calorie product, which, together with its useful properties makes this vegetable ideal option for diet food. Surely, in the arsenal of every housewife there will be many recipes for making pumpkin porridge, which differ only in the way they prepare the products. Someone loves more large pieces pumpkins and cut them into cubes, someone rubs them on a grater, they also pre-boil or stew the pumpkin, beat it into a puree with a blender or add it to the simply chopped porridge. Some go even further and cook pumpkin porridge in the pumpkin itself! Try making pumpkin porridge different recipes, add honey, nuts or dried fruits to them, and you will definitely find the porridge that your whole family will appreciate.
Ingredients:
250 gr. peeled pumpkin,
½ st. milk,
1/3 tsp cinnamon,
butter,
sugar,
salt.
Cooking:
Cut the pumpkin into small cubes. Pour milk into a saucepan and put on fire. As soon as the milk boils, add pumpkin, cinnamon, sugar and salt to it. Mix everything thoroughly and cook over low heat, stirring occasionally. When the pumpkin cubes boil and begin to disintegrate into fibers, the porridge is ready. Add butter to the porridge and serve.
Ingredients:
400 gr. peeled pumpkin,
1 st. millet,
500 ml. milk,
300 gr. prunes,
250 gr. dried apricots,
200 gr. dried cherries,
butter,
sugar,
salt.
Cooking:
Cut the pumpkin into thin slices and put it in boiling milk, add sugar, salt to the pan and bring everything to a boil. As soon as the milk boils, reduce the heat to a minimum. After 5-10 minutes, add millet, mix well, cover the pan with a lid and cook for another 30 minutes. Thoroughly mix the porridge, if the consistency is not homogeneous, you can rub the porridge through a sieve or beat with a blender. Add butter and dried fruits soaked in water to the finished porridge.
Ingredients:
1 kg pumpkin,
2/3 st. corn grits,
1 st. cream,
100 gr. butter,
¼ st. Sahara,
salt.
Cooking:
Peel the pumpkin, cut it into medium-sized pieces and simmer until soft in butter with a little cream added. corn grits boil in water, and season the finished porridge with cream. Mix pumpkin and corn porridge, add sugar and salt. Put the porridge on a small fire and bring to readiness. Season the finished pumpkin porridge with oil, cover with a towel and leave to infuse for 15-20 minutes.
Ingredients:
250 gr. peeled pumpkin,
2 tbsp decoys,
1 st. milk,
butter,
sugar,
salt.
Cooking:
Cut the pumpkin into small cubes. Bring to a boil ½ tbsp. milk, add pumpkin to it and cook over low heat until the pumpkin becomes soft. In a saucepan, mix remaining milk with ½ tbsp. boiled water, bring the mixture to a boil. Stirring constantly, add semolina, sugar and salt to the pan. Put pumpkin into ready-made semolina porridge, mix, add butter, cover and leave under a towel for 5-10 minutes.
Ingredients:
7 art. l. rice,
500 gr. pumpkins,
1-2 apples
100 gr. raisins,
1 st. milk,
vanilla sugar,
sugar,
salt.
Cooking:
cut the pumpkin small pieces and put in a saucepan. Rinse the rice and add to the pumpkin, fill everything with water. Water should be about 2 times more than pumpkins. As soon as the water boils, add sugar and salt, mix thoroughly. When there is very little water left, add milk, vanilla sugar and raisins, reduce the heat to a minimum and cook the porridge for another 10-15 minutes. At this time, peel the apples and cut them into small cubes. Add apples to the porridge, stir and cook until the rice is cooked.
Ingredients:
500 gr. peeled pumpkin,
2 oranges
1 lemon
200 gr. millet,
1 st. Sahara,
butter.
Cooking:
Prepare the orange and pumpkin dressing ahead of time. To do this, cut the pumpkin into medium-sized cubes, and the lemon and oranges into cubes without peeling. Move the pumpkin with oranges and lemon, sprinkle everything with sugar and leave overnight. In the morning, put the pumpkin-citrus mixture in a saucepan, put on fire, bring to a boil and cook on the smallest fire for 25 minutes. Boil millet in boiling water at the rate of 1 part millet to 2 parts water. Salt millet porridge, add butter to it, mix and put on plates. Drizzle the millet porridge generously with the pumpkin-orange dressing and serve.
Ingredients:
600 gr. peeled pumpkin,
1 orange
2 tbsp. milk,
2 tbsp decoys,
vanilla sugar,
butter,
sugar,
salt.
Cooking:
Using a fine grater, remove the orange zest, and grate the pumpkin on a coarse grater. Put the grated pumpkin, orange zest, sugar and vanilla sugar, as well as a pinch of salt and a little water into a saucepan. Cook over low heat, stirring constantly, until pumpkin is soft. When liquid evaporates a little, add milk. When the milk boils, add semolina. Do not forget to constantly stir the porridge. Put the porridge in a preheated oven for a few minutes, season with oil and serve.
Ingredients:
1 st. millet,
2 tbsp. boiling water,
800 gr. pumpkins,
2 tbsp Sahara,
2 tbsp honey,
2 tbsp butter,
salt.
Cooking:
Rinse the millet well, pour 2 tbsp. boiling water and leave for 5 minutes. Cut the pumpkin into small cubes. Add sugar and salt to millet, mix and put everything in a baking dish, place pumpkin cubes on top, pour over honey and put butter. Cover tightly with foil and place in the oven at 180°C for 1 hour. Then remove the porridge from the oven, wait 5-10 minutes, stir and serve.
Ingredients:
1 st. millet,
400 gr. pumpkins,
800 ml. milk,
4-5 tbsp Sahara,
cinnamon,
cardamom.
Cooking:
Rinse the millet well, put it in a saucepan and cover with water. Put the saucepan on the fire, and as soon as the water boils, drain it. Peel the pumpkin from the peel and seeds and grate on a coarse grater. Add sugar, cinnamon and cardamom to the pumpkin, mix everything thoroughly. Put a layer of pumpkin in a pot, then a layer of millet and again a layer of pumpkin. Pour everything with milk so that it is 2 fingers higher than the pumpkin. Preheat the oven to 200 ° C and put the pot in it for 50-55 minutes.
Ingredients:
1 st. pumpkin, cut into small cubes
½ st. rice,
½ st. peas,
bacon,
salt.
Cooking:
Rinse the peas well and boil until almost cooked. Rinse the rice, add peas to it, cover with water and boil until tender. Prepare the pumpkin, cut the bacon into pieces and fry in a dry frying pan to melt the fat. Remove the fried bacon from the pan, and in its place put the pumpkin and fry it in the fat left over from the bacon. When the rice is ready, add the fried bacon and pumpkin to it, season with salt and serve.
Ingredients:
1 small pumpkin
millet,
raisin,
milk,
butter,
cinnamon,
sugar,
salt.
Cooking:
Wash the pumpkin well and cut off the top. Carefully remove all seeds and insides of the pumpkin. Separate the pulp so that the sides of the pumpkin are about 1 cm wide. Grate the pulp. Put millet, raisins, pumpkin into the peeled pumpkin, pour milk and salt a little. Add cinnamon, butter and sugar. Mix everything thoroughly and close the pumpkin with a cut lid. Pour some water into a refractory mold and place the pumpkin in it. Bake the pumpkin in the oven for 1-1.5 hours at a temperature of 160-180 ° C. Pour the prepared pumpkin with the juice formed during cooking, mix thoroughly and serve.
Pumpkin - amazing product, few people like it in taste, but it is considered one of the most healthy vegetables, so even if you do not consider yourself an ardent fan of this red miracle, choose the recipe you like and be sure to try making pumpkin porridge. You will definitely get the most delicious pumpkin porridge that will not leave anyone indifferent!
Pumpkin porridge with millet is very healthy and tasty - in milk, in water, with the addition of rice, carrots, dried fruits.
Pumpkin takes the main menu on the table in winter. After all, she is the repository of all essential vitamins which we miss in winter. You can make many different dishes from pumpkin.
Delicious pumpkin baked in the oven. Pumpkin juice is very useful. Pumpkin can be baked with meat or added to other dishes.
But pumpkin porridge is very popular. It can be cooked with rice or millet. It turns out very tasty in a slow cooker.
- 0.5 kg fresh pumpkin pulp,
- 1 glass of milk of any fat content,
- 1 glass of millet groats,
- 150-170 g butter,
- 2 tbsp granulated sugar or natural honey,
- 1 tsp salt.
Cut the pumpkin in half and remove the seeds. Next, cut it like a watermelon and peel it. Rinse thoroughly under running water and grate with a pound on a coarse grater.
We take a cauldron. Thoroughly wash the millet. We pour it into a cauldron, pour the cereal with a glass of water and cook it over low heat until half cooked.
The cereal should completely absorb water.
Add a glass of milk, salt and granulated sugar. We mix everything thoroughly. We put on low heat, cover with a lid and cook for half an hour. Millet should be completely cooked and crumbly.
Add butter to the prepared pumpkin porridge and mix everything until it is completely dissolved. Pumpkin porridge with millet in milk should be infused for about ten minutes after cooking. In the meantime, from the remaining pumpkin we will make pumpkin juice and pour it into glasses. I use a juicer to make it.
Arrange pumpkin porridge with millet on plates and serve warm with vitamin juice. Such porridge with juice can be served for breakfast or dinner, and also included in children's menu. Bon Appetit everyone!
Recipe 2: pumpkin porridge with millet (step by step photos)
Nutritionists recommend using pumpkin porridge with millet in milk both during the diet and during the treatment of diseases of the gastrointestinal tract. In such cases, in order to maximum benefit from porridge, sugar and butter are either not added to it, or they are put, but in absolutely no in large numbers. Sugar is often replaced a small amount honey.
- Pumpkin -200 gr.,
- Milk - 800 ml.,
- Millet - 1 glass,
- Sugar - 4 tbsp. spoons,
- Salt - on the tip of a teaspoon,
- Butter - 20 gr.
Before you cook pumpkin porridge with millet in milk, you should prepare the pumpkin itself.
Cut off a small piece from the pumpkin. Remove the hard skin from it. You can do this with a vegetable peeler or a sharp knife. Then grate the pumpkin on a medium or fine grater. Thanks to finely chopped pumpkin, pumpkin porridge will cook many times faster.
Pour the required amount of milk into the pan in which you will cook the porridge. By the way, about milk. Milk for cooking pumpkin porridge can be used both store-bought and purchased with a fat content of 1.5 to 3.5%. whole homemade cow's milk much fatter than store-bought, then during its use for cooking porridge, it can be diluted with water. On average, 30% of water is added from the amount of milk taken.
Put the millet groats in a deep bowl and rinse in two waters.
As soon as the milk boils, pour millet groats into it. Salt the porridge.
Stirring with a spoon (shovel), cook the porridge over low heat for 10 minutes. During this time, the millet will become softer, but not quite ready yet. It's time to add grated pumpkin.
Mix millet porridge with pumpkin. Let it cook for another 10 minutes. After this time, the porridge will become thicker, the pumpkin will boil and turn it into a beautiful yellow-orange color.
It's time to sweeten the porridge with sugar and flavor with butter.
After adding these ingredients, millet porridge with pumpkin should be brought to a boil again. After boiling, it will be possible to say that quick and tasty millet porridge with pumpkin in milk is ready. Divide it among plates. Sprinkle with nuts or dried fruit, if desired. Good appetite.
Recipe 3: how to cook pumpkin porridge with millet
Pumpkin porridge itself is especially useful in baby food, however, in combination with small, amazing in composition - grains of millet, it turns into something completely unimaginable. All children urgently need a plate of pumpkin porridge with millet.
- 500 g pumpkin;
- 150 ml of milk;
- 1/3 cup millet;
- sugar - if necessary.
The pumpkin must be peeled, core and seeds removed, and then chopped on a grater or in a food processor. By and large, for the love of art, you can play with a knife by cutting the pumpkin into curly cubes, rhombuses or flowers - you can if you have enough time and do not want to wash the bowl and knives of the food processor.
After that, put the pumpkin in a saucepan, add milk and put on fire. As it boils, the fire must be reduced to a minimum and cook for 15-20 minutes.
Rinse the millet thoroughly and add it to the porridge, then bring it over low heat until the cereal is ready (20-30 minutes). Ready porridge you can give it a little “upset” - covering the pan with a blanket or several thick towels, leave it alone for 15-20 minutes - the millet will open even better, connect with the rest of the ingredients.
As you can see, everything is easy, simple and fast. And the taste is delicious! This year it was very hot, a lot of sun, and all the pumpkins are sweet as sugar. I don't add sugar at all. But if you want, you can put honey, jam, and syrup in porridge. You can grate chocolate, add raisins, dried apricots, nuts. Well, and sugar, of course - if the soul requires it.
Recipe 4: Delicious Pumpkin Porridge with Millet and Rice
- fresh pumpkin (peeled) - 300-400 g;
- carrots - 1 pc.;
- rice - 2-3 tablespoons;
- millet - 2-3 tablespoons;
- granulated sugar - 2-3 tablespoons;
- milk - 250-300 ml;
- filtered water - 600-700 ml;
- vanilla sugar - 0.5 sachet
Peel and wash the pumpkin and carrots:
Prepare rice and millet:
Pour water into a heavy-bottomed pot (or cast iron pot) and put on fire:
Meanwhile pumpkin mode with medium-sized cubes:
Carrots cut into smaller cubes:
Put in a bowl:
When the water starts to boil, dip the pumpkin and carrots into it:
There should be just enough water to cover the vegetables. If there is more, drain the excess.
Cover with a lid and let simmer over medium heat for 15 minutes.
In the meantime, prepare sugar and vanilla sugar:
Thoroughly wash rice with millet in warm water, changing it several times:
Pour milk into the pan:
We leave to cook for another 15 minutes. It is important to ensure that the milk does not run away.
Carefully add cereals to the pan:
10 minutes later - sugar:
You can take less sugar - it all depends on taste!
Leave to cook on low heat for 10-15 minutes. Periodically stir the porridge from the bottom. At this stage, you can add milk if you see that the porridge is getting too thick.
When the pumpkin becomes soft, directly without removing it from the heat, ceiling it in a saucepan:
There is no need to push hard. Our goal is not to turn the porridge into a puree, but only to crush the bulk of the pumpkin and carrot cubes:
Many will have a question: “why not initially grate vegetables on a grater?” In my opinion, this is a little bit wrong))) I love it when pieces of pumpkin in porridge are visible, although they are crushed (but still not all and not completely).
We leave the porridge to languish under the lid for another 5 minutes and turn it off.
This porridge must be served hot, with butter, which should not be spared.
It turns out very tasty, fragrant and healthy! Especially for a child's growing organism!
Recipe 5, step by step: porridge with millet in a pumpkin in the oven
Kashi, so loved by our ancestors, has almost lost its popularity and is cooked infrequently in most families. But what if you cook real millet porridge in a pumpkin?
Even the most fastidious eaters will not refuse to try golden porridge - the original appearance and delicious dish. Porridge in pumpkin is not only good in taste, but also healthy.
- Pumpkin 1 pc.
- Millet 1 cup
- Milk 1 l
- Salt 1 teaspoon
- Sugar 2-4 tbsp. a spoon
- Butter 100 g
For cooking we need ripe pumpkin orange color about 25 centimeters in diameter.
Thoroughly wash and dry the pumpkin, cut off the top from the side of the stem, we use it as a cover.
With a knife and a tablespoon, remove the pulp from the pumpkin, leaving the walls about a centimeter thick.
Disassemble the pulp: remove the fibrous part and seeds, and grate the hard pieces of pumpkin. We need a glass of pulp (the rest can be used for cooking or pies).
Put the grated pumpkin into a pumpkin "pot".
Rinse the millet in plenty of water until it is completely transparent. After that, scald the grits with boiling water and transfer to the grated pumpkin.
Pour sugar and salt into milk and bring it to a boil. Pour the milk into the pumpkin, stir the grits with pumpkin pulp, add butter, cover the pumpkin with a “lid” and put in the oven to bake. Pumpkin is best placed in a mold, pan or on a baking sheet with sides in case the milk starts to splash out. If about 2 centimeters remain to the edge of the pumpkin "pot", then usually the milk does not run away.
Porridge is being prepared for a long time, but almost does not require attention. After an hour, remove the “lid” and cook the porridge for another 30-60 minutes, until a ruddy foam appears on the surface, like in baked milk.
Millet is completely steamed, the porridge turns out to be quite thick, but soft, fluffy and fragrant. When serving, if desired, you can add more butter, candied fruits or raisins, but even without any additives, it tastes divine.
Recipe 6: pumpkin porridge with millet in the oven (with photo)
Millet porridge with pumpkin is a traditional Russian dish. Porridge is the most useful and nutritious breakfast, it is not for nothing that all nutritionists recommend starting the day with it. Millet porridge with pumpkin does not require the addition of sugar, so even those who watch their figure can eat it.
- millet groats - 1 cup
- pumpkin - 0.5 kg
- milk - 3 cups
- butter
To prepare this delicious breakfast we need the following ingredients: pumpkin, millet, milk, butter, salt.
We clean the pumpkin from the peel, take out the seeds and cut into cubes. The smaller we cut, the faster pumpkin weld.
We put a saucepan on the stove, pour milk into it, salt and bring everything to a boil.
While the milk is boiling, thoroughly rinse the millet and let the excess liquid drain.
When the milk boils, add pumpkin to it and cook it over low heat for 5-10 minutes, depending on how large you cut the pieces.
After 5-10 minutes, add millet to the pumpkin and cook for another 30 minutes.
After 30 minutes, we get such a porridge.
We shift her pots and put a piece of butter on top.
We cover the pots with a lid, and if they are without lids, you can cover with foil, as I did. We put the pots in the oven, heated to 200 degrees for 20 minutes.
After 20 minutes, we take out the pots. You can transfer the porridge to plates, or serve directly in pots.
Recipe 7: pumpkin porridge with millet on the water (step by step)
V winter cold you really want something bright, tasty, nutritious and warming, so we recommend that you cook millet porridge in water with pumpkin, because, in addition to the above qualities, it is also extremely useful. It is orange foods that are recommended for daily intake on dull cold days. You can cook both salty and sweet dishes from them, adding butter, honey, sugar, jams or jams to taste. You can serve salted millet porridge on water with pumpkin with meat or fish dish, with sausage or ham. And you can cut the pumpkin as you like - since it is added to the container at the same time as the cereal, even large pieces will have time to cook.
- 150 g millet
- 150 g fresh pumpkin
- 400 ml hot water
- 0.5 tsp topless salt
- 1 tsp Sahara
If you are preparing millet porridge for the first time, then be sure to remember one rule for such cereals: you need to wash it at least 4-5 times until the water becomes clear, otherwise the cereal in the porridge will be bitter. So, pour the millet into a deep container and rinse. From scales, like buckwheat or barley groats, millet does not need to be sorted out.
Transfer the millet to a container with a non-stick bottom: a cauldron, a saucepan or a saucepan.
Peel a piece of pumpkin, rinse and grate with small cells into a salad bowl or on a plate, board.
Put the pumpkin mass on the millet.
Add salt and sugar (the rate indicated in the recipe can be adjusted to your taste).
Pour in hot water, ideally - boiling water (so you can reduce the cooking time).
Place the container on the stove, turning on the maximum heat, and bring to a boil, then minimize the heat and cook the porridge for about 15-20 minutes.
The dish should not turn out thick, the porridge should be semi-liquid, slightly boiled. At the very end, you can add a piece of butter if desired.
Put the porridge on plates, garnish and serve warm.
Recipe 8: how to cook pumpkin porridge with millet
Pumpkin porridge with millet will best recipe for delicious lung breakfast or lunch. Millet and pumpkin by themselves are literally a storehouse of useful elements and vitamins, and by combining them together in one dish, you will get the healthiest and most healthy food, which can only be imagined.
- water - 3 cups
- millet groats - 1 cup
- milk - 1 glass
- pumpkin - 500 gr
- butter - 100 gr
- sugar - 1 tbsp.
- vanilla sugar - 1 sachet
- edible salt - 3 tsp
First we need to clean the pumpkin. After that, we cut it into small cubes, put it in a saucepan, pour one glass of water there and turn on the fire. You need to wait until the water boils, then boil the pumpkin until it becomes soft.
Now rinse the millet thoroughly cold water, preferably several times. Throw it into the pan, pour two glasses of water and wait until the porridge boils. After that, reduce the heat a little and boil for about 10 minutes. Make sure all the water doesn't boil away! You can tell the cereal is ready when small holes appear on the surface.
And now you should boil the milk, after which it will need to be poured into porridge. Then add two teaspoons of salt and cover the pot with a lid. Reduce the heat to a minimum and let the porridge brew for about 15 minutes.
