Recipe for pumpkin porridge with millet. Pumpkin porridge

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How to cook millet porridge with pumpkin in milk.

Millet porridge with milk is good on its own , but if you add pumpkin to it , it will acquire a unique taste, sunny color and pleasant pumpkin aroma. And most importantly, millet porridge with pumpkin and milk will be very healthy for breakfast.

2 glasses of milk;
1 glass of millet;
1 small pumpkin, 400g.
butter, for seasoning the finished porridge;
salt and sugar to taste.

Progress:

Wash the millet in 3 waters.

Pour water into a saucepan and put it on the stove; when the water boils, drain the cereal and cook for 3 minutes. Then put the cereal in a colander, rinse and let the water drain. We do this to remove the bitterness from the cereal.

Then pour two glasses of water and two glasses of milk into the pan.

Put it on the stove, when it boils, drain the cereal and start working on the pumpkin. Wash the pumpkin, wipe it and cut it into slices. Peel each slice and remove the seeds. Cut the resulting pieces.

Once the pumpkin is cut, we lower it into the milk and cereal.

We wait until it boils, reduce the heat and let it simmer slowly. Don't forget to stir occasionally. When the cereal begins to boil and has absorbed almost all the milk, turn down the heat to two (this is on an induction stove), close the lid, let it sit and cook. Cook the porridge for 1 hour. About 10 minutes before the end of cooking, salt the porridge to taste, you can add sugar. But our pumpkin is sweet, we don’t add sugar. Our delicious millet porridge with pumpkin in milk is ready, the pumpkin is all boiled.

I recommend everyone to include millet milk porridge with pumpkin in their diet. It is not only very tasty, but also healthy. We talked about the benefits of pumpkin in the article - and it also talks about how to choose a pumpkin, how to store it and what to cook from it. If you do not grow pumpkin in your garden, you can easily buy it at markets or supermarkets. I especially like butternut squash, it has a more pronounced taste and is sweeter. This pumpkin is perfect for milk porridge. But any other variety is also suitable for this dish. So, in detail - how to cook millet porridge with pumpkin.

What is necessary:

1 cup millet
2 glasses of milk
4 glasses of water
400 g pumpkin
3-4 tbsp sugar
1/2 tsp salt
1/2 tsp cinnamon

Delicious millet porridge with pumpkin

Cook delicious porridge using milk is not difficult, the main thing is to choose the ratio of millet and pumpkin for yourself. Some people like more pumpkin, others less. I took the average amount of pumpkin, and you choose the most suitable amount for yourself.

Regarding milk and water! You can cook this porridge only with milk, then take 6 glasses of milk. I prefer to cook in a ratio of 2:4. If you wish, this proportion can be changed as desired. You can cook it in water, but it’s still better to take at least 1 glass of milk for cooking, this will improve the taste and consistency of the porridge.

It is better to sort the millet before cooking to prevent small pebbles from getting on your teeth. Pour into a bowl and rinse several times until the water is clear. Recommended last time rinse the millet hot water or pour boiling water over it to remove the bitterness.

Peel the pumpkin and cut into pieces. Choose the size of the pieces yourself. Some people like it bigger, like me, and some like it smaller.

Pour the washed millet with milk and hot water. I take boiling water. Place on the stove, bring to a boil and add pumpkin pieces, sugar, and salt.

When it boils, reduce the heat and cook over medium heat until tender, 20-25 minutes. Add cinnamon in 10 minutes.

After removing from the stove, let the milk porridge brew for a while and serve the delicious aromatic porridge with pumpkin, adding a piece of butter.

Culinary Etude 03/05/2018

Even porridge lovers often avoid this healthy cereal, How . And not many people like the beautiful pumpkin. But try combining this “disgraced couple” in one dish! The result will be amazingly tasty, aromatic and “sunny” pumpkin porridge with millet. Choose a recipe to suit your taste and cook!

For the experiment, take a small slice of bright orange pumpkin and try cooking pumpkin porridge with millet. Maybe you have a piece of pumpkin lying idle in your refrigerator for a long time, bought for cooking, but left unused? Then he's on his way to hell!

Today, the regular presenter of the column, Irina Rybchanskaya, will tell us how to deliciously prepare pumpkin porridge with millet. I give her the floor.

Dear readers of Irochka Zaitseva’s blog, for a long time my relationship with millet could hardly be called friendly. They were rather quite tense. During my student days, I had to eat so much tasteless construction brigade and collective farm millet porridge that I could not look at it for more than thirty years.

It was believed that millet, with the consistency of hardened concrete, on which even sparrows broke their beaks, was very useful for our young and very skinny bodies. Of course, we weren’t even talking about pumpkin porridge. It was an ordinary millet porridge on water.

But I love pumpkin with a tender love. It was she who reconciled me with such hated millet. Thirty years after graduating from college, I cooked “disgraced” millet porridge for the first time, or rather, pumpkin porridge with millet. And it turned out to be delicious!

Numerous experiments followed. I combined pumpkin and millet with mushrooms, lentils, chickpeas, ginger, fried onions, raisins, candied orange peels. I liked all the options. Pumpkin porridge in combination with millet is wonderful both sweet and salty!

Pumpkin porridge with millet on water - recipe with step-by-step photos

I hope that during Lent the following Lenten recipe will be useful for many. Fortunately, pumpkin is now sold in our supermarkets all year round. And it’s not a problem to buy it on the market.

Ingredients

300-350 g of bright aromatic pumpkin;
550 ml water (+ water for pre-boiling and draining);
170 g millet;
20 g sugar;
a pinch of salt.

How to cook

Peel the washed pumpkin, completely free it from the rotten center with seeds. Cut into large cubes about 1.5 cm on a side.

Place the millet on a sieve, place it under water, and rinse thoroughly. Now pour in the cereal cold water in a 1:1 ratio, bring to 100°C, drain the liquid. This way we will deprive millet of bitterness, which is unpleasant for many.

Let's pour again cold water(550 ml), place the pumpkin cubes in a saucepan, bring to a boil again, add salt and sugar. Reduce the burner flame to low and cover with a lid. Cook for 15-20 minutes. I cooked my porridge for only 12 minutes. It simmered under the closed lid for another half hour. I guess, that step by step photos illustrate the cooking process well.

My comments

Quick porridge can be flavored with butter. This is sometimes done during cooking - about five minutes before it is ready.
Don't throw away pumpkin seeds. They need to be thoroughly washed, dried and eaten, and also used to add to porridge, to dough for.
Pumpkin cubes ready dish leave it whole or mash it with a spoon or fork - both options are good!
The dish can be flavored with raisins, any dried fruits, candied fruits, honey, pumpkin, sunflower seeds, nuts, serve with honey.

Pumpkin porridge with millet and milk

Ingredients

450 g pumpkin;
170-180 g millet;
340 ml water;
340 ml milk;
20-30 g sugar;
60 g butter;
a pinch of salt.

How to cook

Cook ordinary pumpkin porridge in water as indicated above, using only 340 ml of water for cooking. There is no need to simmer the porridge under the lid - we will continue to cook it in milk.

Pour warm milk (340 ml) into the porridge, mash the pumpkin, stir, heat, watch, wait until the mixture boils, cover with a lid. Cook on low flame for nine to twelve minutes. Towards the end of cooking, add a piece of butter. Leave the “reprove” in a sealed container for twenty to thirty minutes.

Ready porridge in the photo.

My comments

You can change the recipe a little - expand ready-made porridge(without leaving it to “sink”) into ceramic pots and bake for half an hour at 180°C in the oven

Recipe for milk pumpkin porridge with millet in the oven

Ingredients

450 g pumpkin;
170 g millet;
550 ml milk;
160 g butter;
raisins, dried apricots, candied fruits, honey (optional);
salt.

How to cook

Rinse the cereal thoroughly.

Washed, peeled pumpkin without seeds, cut into cubes with a side of one centimeter.

Heat the milk to a boil, add the pumpkin, cook for about five minutes, add millet, salt, reduce the flame, cover the dish with a lid.

Cook on low flame for ten minutes. If desired, add dried fruits (raisins, dried apricots, prunes, pitted dates, figs), candied fruits, honey.

Place in pots, place a little butter in each, close with lids, bake in the oven at 180°C for thirty to thirty-five minutes.

Lenten pumpkin porridge with chickpeas and millet

A very original Lenten dish. It is eaten warm or cold. Gentle pumpkin flavor goes well with the nutty taste of chickpeas.

Ingredients

1800 g dry chickpeas;
350 g pumpkin;
one and a half glasses of water for cooking millet and pumpkin;
80-90 g millet;
one small onion;
one tablespoon of vegetable oil;
a pinch of curry (optional);
savory sprigs (optional);
a pinch of salt.

How to cook

Pour cold water over the chickpeas. Leave to swell for four hours. Pour out the water, add fresh water, wait until it boils, drain the liquid, add fresh water again. Cook until the chickpeas are soft but hold their shape. The process takes from forty to sixty minutes.

Fry peeled and finely chopped onion on vegetable oil to a beautiful golden hue. Mix with cooked chickpeas (without liquid), season with curry and add salt.

Pour water into the washed millet, bring to a boil, drain the liquid, add one and a half glasses of water, put pumpkin cubes with a side of one centimeter (pre-cut the skin from the pumpkin and remove the seeds), throw in a pinch of salt, cook for 15-20 minutes, closing the lid. Leave it to “simmer” for half an hour.

Carefully combine the pumpkin component with chickpeas, season with savory leaves.

Pumpkin porridge with rice and millet baked in the oven

For me, last fall and winter, pumpkin porridge with rice and millet turned out to be the most desired dessert. Caramel crust, like a creme brulee, a dizzying sweet nutty aroma of baked milk - how delicious it is!

Ingredients

80-90 g millet;
80-90 g rice;
900-1000 ml milk;
20-40 g sugar;
a pinch of salt.

How to cook

Peel the pumpkin, remove the center and seeds, cut into cubes with a side of 1 cm.

Rinse the millet and rice, place the cereal in a ceramic pot or place it in several pots, add pumpkin cubes there, pour hot milk, salt, and add a little sugar.

Bake in the oven, uncovered, until the milk foam caramelizes (it takes on a nice color). Baking time is approximately 80 minutes at 180°C.

Season the hot porridge with a generous piece of butter, stir and place on plates. It is indecently difficult to tear yourself away from this delicacy!

Pumpkin milk porridge with millet in a slow cooker

Ingredients

450 g pumpkin;
160 g millet;
160 ml water;
320 ml milk;
60 g sugar;
60 g butter (+ more a small amount of to lubricate the bowl);
a handful of dried fruits;
a pinch of salt.

How to cook

Cut the peeled pumpkin into cubes. Another option is to cut half into cubes and grate the other half. coarse grater.

Wash the millet and pour warm water, after thirty minutes, pour out the liquid.

Place millet and pumpkin cubes in layers in a multicooker bowl greased with butter, pour in water, milk, in which a pinch of salt and sugar are dissolved.

Cook in the “Milk porridge” mode for thirty minutes. After the readiness signal, add butter and steamed chopped dried fruits. Stir, leave for four to six minutes, place on plates.

Millet porridge in pumpkin baked in a slow cooker

A very unusual pumpkin porridge is obtained by baking a small pumpkin with millet and milk in a slow cooker. An excellent video will walk you through this entire process.

Recipe for pumpkin porridge with millet on water in a slow cooker

Ingredients

220 g millet;
640 ml water;
350 g pumpkin;
80 g sugar;
30 g of vegetable oil or butter;
a pinch of salt.

How to cook

Cut the peeled pumpkin without seeds and core into cubes.

Place in a greased multicooker bowl, add sugar, cook for five minutes in the “Fry” mode.

Soak the washed millet for half an hour in warm water, rinse under running cool water, place in a sieve, and add to the pumpkin with sugar. Fill with water, close the lid. If your multicooker has a steam release valve, then set it to the “Closed” position.

Cook in the “Porridge” mode for twenty minutes. After the sound signal about readiness, you need to release the steam, open the lid, add oil, and stir. Eat hot, seasoned with honey, nuts, and steamed dried fruits.

Dear readers of Irochka Zaitseva’s blog! I hope that you will like my versions of recipes for pumpkin porridge with millet, and that you will want to implement them in your kitchen. If you have any questions during preparation, feel free to ask them. I will answer everyone.

I sincerely wish all blog readers health and good luck!

Dear readers, if you are interested in others culinary recipes, I invite you to our “Culinary Study” section. You can go to the category by clicking on the button below.

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If you decide to quickly prepare a healthy and hearty porridge for breakfast or dinner, then we will tell you how to cook pumpkin porridge with millet. The dish turns out to be very nutritious and flavorful. After all, pumpkin contains many vitamins and has a great effect on digestion.

Recipe for pumpkin porridge with millet and milk

Ingredients:

pumpkin – 500 g;
milk – 3 tbsp;
millet – 200 g;
sugar – 150 g;
light raisins – 70 g;
– 50 g;
fine salt - a pinch;
water - if necessary.

Preparation

So, wash the raisins in advance, pour boiling water over them and leave for 30 minutes. Meanwhile, prepare the remaining ingredients: wash the pumpkin, peel it and cut it into small slices. Then put it in a small saucepan, add cold milk and cook over medium heat for 30 minutes. After this, add granulated sugar to taste and mix thoroughly with a wooden spoon. Add a piece of butter and 15 minutes before the pumpkin is ready, add millet, cover with a lid and simmer the dish. At the very end, throw in the washed raisins, mix well, add some pumpkin and millet salt if desired, and invite everyone to the table.

Recipe for pumpkin porridge with millet

Ingredients:

pumpkin – 300 g;
millet cereal – 1 tbsp.;
filtered water – 2.5 tbsp.;
fine salt - to taste;
butter – 30 g;
low-fat sour cream - to taste.

Preparation

To prepare pumpkin porridge with millet, thoroughly wash the cereal several times. Then, pour water into a small saucepan, put it on the fire and bring to a boil, adding salt to taste. Process the pumpkin, cut into small cubes and place carefully in hot water. Cook until soft, and then carefully pour the remaining liquid into a bowl. Put the pumpkin broth on the fire, boil and add the prepared cereal. As soon as the porridge is cooked, place pieces of pumpkin on top and place the dish in the oven, preheated to 180 degrees. Let it sit for about 15 minutes and serve the porridge with butter and sour cream.

Recipe for pumpkin porridge with millet in a slow cooker

Ingredients:

millet – 1 tbsp.;
milk – 3 tbsp;
sugar – 1.5 tbsp;
pumpkin – 350 g;
butter – 25 g;
salt.

Preparation

We wash the pumpkin and remove the peel and seeds. Cut the pulp into small cubes or chop on a coarse grater. We wash the millet and scald it with boiling water so that there is no bitterness left in the cereal. Now place the pumpkin pieces on the bottom of the multicooker, add millet, add sugar and salt to taste. To make the porridge tastier and more aromatic, put a small piece of butter in the pan and stir. Close the appliance with a lid, set the “Milk porridge” program and cook the dish for 1 hour. A sound signal will inform you when the dish is ready. Place the hot pumpkin porridge in a clay cup, add oil, mix and serve.

Pumpkin porridge with millet

Ingredients:

Preparation

We wash the pumpkin, dry it with a towel and remove the hard crust and seeds. Grate the processed pulp on a coarse grater. Wash the millet thoroughly, pour boiling water over it or lightly fry it in sunflower oil. To do this, pour the cereal into the multicooker bowl, close the lid of the device, set the “Frying” program and set it for 5 minutes. After this, add pumpkin, pour in water and salt the dish to taste. Select the “Milk porridge” mode on the display and cook for an hour. Towards the end of cooking, add spices, aromatic herbs and serve pumpkin porridge with sour cream or sour cream.

Prepare this porridge at least once to give it to your body great amount useful vitamins, and give yourself a huge amount of pleasure from the taste. This porridge always turns out very tender, creamy, a little sweet and incredibly tasty!

We will offer you several different options preparation so that you can choose the taste for yourself. It will be with rice, and with honey, and with dried fruits, and many other options, among which you will definitely already have your favorite.

General cooking principles

When preparing millet porridge, it is important to carefully sort out the main components. Such products often contain debris, twigs or simply spoiled grains. It will be very unpleasant if it ends up on your plate.

It is also important to choose good pumpkin. It must be ripe and have bright flesh. The brighter the sweeter! Another sign is large, already ripe pumpkin seeds and a sufficient amount of internal fibers.

Classic millet porridge with pumpkin and milk

Cooking time

calorie content per 100 grams

Simple and easy recipe, which should suit every taste. More often than not, there are no complaints about the classics, so try it!

How to cook:

Tip: to make the porridge cook faster, you don’t have to cut the pumpkin, but grate it.

Millet porridge in pots with pumpkin

Very original version serving can even be suitable for receiving guests. It will turn out to be a warm, very cozy and soulful evening in the company of the closest people in spirit.

How long is it - 1 hour and 10 minutes.

What is the calorie content - 109 calories.

How to cook:

Place a large sieve in a bowl and pour the cereal into it.
Next, rinse the grains with running water until transparent (water, not grains).
Wash the pumpkin thoroughly, then peel it.
Pour the milk into a saucepan, place on the fire and let it boil.
Place the pumpkin there and cook together for five minutes.
After this, pour in the millet, add salt and mix.
Close the lid and cook for ten minutes.
Then remove from heat and place all the contents of the saucepan into pots.
Cut the butter into small pieces and place a slice in each bowl.
Cover all pots with lids and place in a preheated oven.
Cook at 180 degrees for about 30-35 minutes.

Tip: at the end of cooking, you can add sugar, spices, and dried fruits to taste.

Pumpkin porridge with millet, dried fruits and milk

Dry fruits are a special additive that can radically change the taste of a dish. Try them to make sure that they are not only beneficial, but also have an unforgettable taste!

How long is it - 1 hour and 35 minutes.

What is the calorie content - 107 calories.

How to cook:

Wash dried apricots, prunes and raisins thoroughly under running water.
Boil enough water in a kettle.
Place dried fruits in a bowl and pour boiling water over them.
Let sit for at least fifteen minutes, then drain, rinse and chop.
During this time, you can have time to wash the pumpkin and peel it.
Cut the fruit into small cubes.
Wash the millet with running water until transparent.
If necessary, view and sort the grains.
Pour prepared dried fruits, pumpkin and millet into a saucepan.
Add honey to everything and mix.
Bring the amount of water specified in the recipe to a boil.
Pour into the porridge, stir until the honey is thoroughly dispersed.
Close the lid and place on the stove, turn on the heat.
As soon as it boils, reduce the heat to low and set aside for 45 minutes.
After time, pour milk, add butter and stir.
Remove from heat, cover with a lid and let sit for a quarter of an hour.

Tip: For a richer flavor, add cream instead of milk.

Option with added rice

We will prepare pumpkin porridge, but with two types of cereals at once. This will be traditional millet, as well as rice. This is all with added milk, so expect a very light and smooth taste.

How long is it - 1 hour.

What is the calorie content - 169 calories.

How to cook:

Sort the rice, then pour into a sieve and wash thoroughly until the water runs clear.
At the end of rinsing, the water must become clear. This is a sign that you did a good job.
Next, pour the grains into a bowl and add warm water.
Maintain in this state for at least fifteen minutes.
During this time, carefully sort out the millet, as black grains are often found among the grains.
In the same way, rinse the cereal in a sieve under running water.
Then pour it into a bowl and cover with warm water for a quarter of an hour.
Wash the pumpkin thoroughly, peel and cut into small cubes.
It is important to remove all seeds, if any, and be sure to remove any fibers.
After chopping, the pumpkin can be washed again. This is very inconvenient to do without a sieve, so we recommend using it a third time.
Pour milk into a saucepan, heat it and add pumpkin.
Cook it from the moment of boiling for fifteen minutes.
When time has passed, add rice and millet.
Add salt, sugar, vanillin and cover the saucepan with a lid.
Cook the porridge until fully cooked, then add oil and stir.

Tip: for an even brighter aroma, add nutmeg.

Recipe for sweet porridge with honey

If you like sweet porridges, then this recipe is for you. Presents you with millet porridge with the addition sweet pumpkin and honey. Because of the last ingredient, the taste will be special and, perhaps, unforgettable.

How much time - 35 minutes.

What is the calorie content - 224 calories.

How to cook:

Wash the cereal thoroughly under running water; you can pour it into a sieve so as not to lose half the mass while you drain the water.
If necessary, sort the millet.
Wash the pumpkin thoroughly, remove peel and fibers.
Next, chop it in a convenient way - you can cube it, or you can use a grater.
Pour the cereal into a saucepan, add pumpkin and place on the stove.
Turn on the heat and pour in the milk, stir and let it boil.
From this point on, cook for fifteen minutes.
After this, close the lid and cook, stirring occasionally, until cooked.
At the end add butter, honey, salt.
Stir and you can serve.

Advice: if you are worried that the porridge will become bitter, just rinse the millet with boiling water.

In order for your porridge to be remembered, you need to make it unusual. For this, some additives such as nuts, dried fruits, spices, and honey are often used. This is an immediately special taste that will be remembered and that you will want to repeat dozens of times.

Also new taste can be obtained by using slightly different main ingredients. For example, instead of salt, take soy sauce(for when you don’t want sweet porridge). Instead of regular milk you can take soy or coconut.

Pumpkin porridge based on millet - something really useful and necessary. Children like it because it is prepared with milk, which means it is tender and light. Because of honey and sugar, it is sweet, which means that it is no longer a main dish, but a dessert, which is sometimes even healthier than traditional dishes.