Millet porridge with pumpkin (simple recipe). Pumpkin milk porridge with millet

Pumpkin is a very useful and valuable food product. If you use it daily, you will notice improvements in digestion, blood circulation, and in general the body will become stronger and more resilient. Great option for breakfast - pumpkin porridge with millet. You will find recipes for dishes in milk and water with various additives in today's article.

The easiest version of delicious porridge

Breakfast is the main meal of the day. Grandmothers and mothers have always said that you need to have a hearty breakfast, because it gives us a boost of energy and strength for the whole day.

If you like a full breakfast, you will like pumpkin porridge with millet on the water. This version of the dish can be considered lean, so it is suitable for people who do not eat food of animal origin.

Compound:

• 0.2 kg pumpkin pulp;
• 0.6 l of filtered water;
• 2 tbsp. l. granulated sugar;
• a pinch of table salt;
• 1 st. millet groats.

On a note! To prepare porridge, you can take fresh or frozen pulp. If you are using ice cream product you don't need to defrost it first.

Cooking:

Useful porridge from a multicooker

Pumpkin porridge in a slow cooker with millet turns out crumbly and incredibly tasty. In addition, you do not need to worry that the porridge will run away or burn. The slow cooker cooks while you relax.

On a note! Pumpkin porridge with millet in the Redmond multicooker is cooked in the “Rice-cereals”, “Milk porridge” or “Steam” mode. The choice of program mode and cooking time depends on the power and functionality of the kitchen unit.

Compound:

• 1 st. millet groats;
• 0.4 kg pumpkin pulp;
• 3 art. filtered water;
• 1 st. cow's milk;
• 2-3 tbsp. l. granulated sugar;
• ½ tsp table salt.

Cooking:

On a note! Pumpkin pulp can be mashed with a mortar or crushed with a blender until a homogeneous slurry is formed.

Healthy treats for your little ones

Pumpkin porridge with millet in milk - favorite dish many children and adults. If your baby is reluctant to eat such a dish, add some honey and cinnamon powder.

On a note! If you are preparing porridge for the smallest, then the finished dish can be beaten with a blender to a puree consistency. For older children, porridge with various additives, such as berries or syrup, is suitable.

Compound:

• 1 st. millet groats;
• 1 st. filtered water;
• honey and cinnamon powder to taste;
• a little butter;
• 250 g pumpkin pulp;
• 2 ½ st. cow's milk.

Cooking:

New recipe for millet porridge

Pumpkin porridge with millet in the oven is even healthier, more crumbly and tastier. Prepare breakfast at clay pot. To improve the taste, add a handful of raisins or your favorite berries.

Compound:

• ½ st. pumpkin pulp;
• ½ st. millet groats;
• 50 g raisins;
• ½ st. filtered water;
• ½ st. milk;
• 1 st. l. liquid honey;
• 1 st. l. soft butter.

Cooking:

Cereal "Friendship"

Pumpkin porridge with rice and millet is a real storehouse of vitamins. This dish is very tasty and healthy. You can also add a little corn grits and dried fruits.

Compound:

• 1 st. cereal mixtures;
• 400 g pumpkin pulp;
• 0.25 l of filtered water;
• granulated sugar - 2 tbsp. l.;
• soft butter - 2 tbsp. l.;
• a little fine-grained table salt.

Cooking:

1. Take in equal proportions millet, corn and rice groats. In general, we should get one glass.
2. Thoroughly rinse the mixture of cereals until clear water.
3. Grind pumpkin pulp on a grater or cut into small sticks.
4. Put all the ingredients in a multicooker container.
5. Fill them with milk and filtered water.
6. We set the program mode "Milk porridge", set the timer for 25 minutes.
7. After giving a sound signal, leave the porridge in the automatic heating mode for another 10-15 minutes.

On a note! If the porridge is too thick, add some hot water or milk. Set the appropriate program and continue to cook porridge for another quarter of an hour.

Hearty millet porridge with bright pieces of pumpkin is associated with a carefree childhood for many: this was given in kindergarten Or Grandma cooked. If you like the specific sweet taste of pumpkin, you can repeat the recipe at home without any problems.

How to cook millet porridge with pumpkin

Millet with pumpkin is a classic combination. The dish can be made with milk and water, sweet and salty (with cheese and spices), with fruit, in a pot, assorted cereals (rice and millet porridge). It is suitable for breakfast for the whole family.

In a slow cooker

A light, nutritious breakfast is prepared quickly without the participation of the hostess. Take a small pumpkin, washed millet, milk, prepare according to the recipe - feed the whole family. Porridges in a slow cooker are especially fragrant and rich, almost like from a Russian oven.

In the oven

Traditionally, pumpkin porridge is cooked on the stove, but you can also steam it in the oven. The groats are saturated with the aromas and amber color of the vegetable, the dish acquires a nutmeg-honey flavor. You can bake and serve in pots, add spices: vanillin or cinnamon.

Recipe for millet porridge with pumpkin

Start by choosing a quality pumpkin: it should not be too large, it is better if its flesh is bright orange in color - this indicates great content beta carotene. Clean it from seeds and fibrous core, cut off the peel. Cut the pumpkin pulp into cubes, boil in salted water for 30 minutes. Separately, cook millet, rinse. Combine all ingredients, add milk, season to taste and bring to readiness.

On milk

• Time: 40 minutes.
• Servings: 5 persons.
• Calories: 314 kcal.
• Purpose: for breakfast.
• Cuisine: Russian.
• Difficulty: easy.

Protozoa step by step recipe cooking a healthy treat requires only three ingredients and forty minutes of free time, after which bright orange, fragrant pumpkin porridge with millet in milk will appear on your dining table. After half an hour of cooking, be sure to darken the container with the porridge in the oven.

Ingredients:

• milk - 1 liter;
• millet groats - 200 g;
• pumpkin pulp - 500 g;
• salt, sugar - to taste.

Cooking method:

1. Cut pumpkin pulp into small cubes or grate with large cells.
2. Heat the milk, dip the vegetable cubes into it, cook for 15 minutes over medium heat.
3. Rinse the millet warm water, strain. Add the cereal to the rest of the ingredients, salt a little, add sugar to taste and cook for 15 minutes.
4. Preheat the oven to 130C, darken the dish for 25-30 minutes until cooked. Serve with a slice of butter on top.

On the water

• Time: 60 minutes.
• Servings: 5 persons.
• Calories: 51 kcal.
• Purpose: for breakfast.
• Cuisine: Russian.
• Difficulty: easy.

A dietary, lean option will be no less tasty. Butter can be replaced with vegetable oil, such as olive oil.

Ingredients:

• pumpkin pulp - 350 g;
• millet - 200 g;
• water - 1 l;
• salt, sugar - to taste.

Cooking method:

1. Prepare the vegetable, cut the pulp into cubes. Pour water into a saucepan.
2. Put on the stove and cook over medium heat for 10 minutes, so that the vegetable is slightly boiled.
3. Prepare millet groats: rinse, pour over with boiling water, add to the pan.
4. Season, salt, mix gently so that the vegetable pieces do not fall apart.
5. Cook for another 20 minutes, stirring occasionally. When the water has evaporated, cover the container with a towel, sweat for 30 minutes and serve.

in a pot

• Time: 60 minutes.
• Servings: 5 persons.
• Calories: 312 kcal.
• Purpose: for breakfast.
• Cuisine: Russian.
• Difficulty: easy.

If you prefer to cook healthy, nutritious meals, then try making this option. Pumpkin porridge with millet in a pot has some manufacturing features: a pot with ingredients cannot be placed in a very hot oven and baked at high temperature- the dish should languish. Do not fill the containers to the top - boiling juice will burn.

Ingredients:

• butter - 30 g;
• millet - 300 g;
• milk - 800 ml;
• pumpkin pulp - 300 g;
• sugar - 15 g;
• salt - a pinch.

Cooking method:

1. Prepare the pumpkin pulp: cut the peel from the vegetable, remove the fibers and seeds, cut the vegetable into pieces. Rinse it under water and pat dry.
2. Rinse the cereal, pour over with boiling water to remove the bitterness.
3. At the bottom of the form, put pieces of vegetable, cereal, sugar and salt. Oil can be put now or at the very end.
4. Add milk just enough to cover the ingredients.
5. Cover the pots with lids and simmer in the oven for 30 minutes. If you want to get a golden crust, then 5 minutes before the end of baking, open the lid.

• Time: 60 minutes.
• Number of servings: 8 persons.
• Calories: 298 kcal.
• Purpose: for breakfast.
• Cuisine: European.
• Difficulty: medium.

Pumpkin casserole with millet is complemented by raisins, cinnamon, nuts - this is a very good option for a hearty meal. healthy breakfast.

Ingredients:

• pumpkin pulp - 400 g;
• water - 600 ml;
• millet - 300 g;
• raisins - a handful;
• olive oil- 20 ml;
• sugar - 40 g;
• cinnamon - a pinch;
• seeds for decoration

Cooking method:

1. Rinse the millet thoroughly, pour boiling water over it, boil until cooked, after salting.
2. Grate pumpkin pulp with large cells, stew with vegetable oil, add sugar and cinnamon to taste.
3. Lubricate the form, lay out half of the porridge, smooth it out. The next layer will be pumpkin puree, followed by a layer of millet again.
4. Send the casserole to the oven, preheated to 180 degrees, for 30 minutes. Turn over the finished treat, sprinkle with seeds and raisins.

Millet porridge with frozen pumpkin

• Time: 1 hour.
• Number of servings: 6 persons.
• Calories: 78 kcal.
• Purpose: for breakfast.
• Cuisine: European.
• Difficulty: easy.

Not all housewives always have fresh pumpkin. It is very convenient to cut the pulp into cubes in the fall and freeze, so that you can use it on occasion, without even defrosting it first.

Ingredients:

• milk - 200 ml;
• pumpkin pulp - 200 g;
• butter - 40 g;
• liquid honey - 20 g;
• salt - a pinch;
• millet - 150 g.

Cooking method:

1. Sort the cereal, rinse in hot water.
2. Boil milk on the “Baking” mode, add frozen pumpkin slices, salt, cook for 5 minutes.
3. Put the washed millet, mix, cook on the "Extinguishing" mode for 7-10 minutes.
4. Put a slice of butter, continue to cook in the same mode for 20 minutes.
5. Add honey, sugar to taste, serve.

Millet porridge baked in pumpkin

• Time: 35 minutes.
• Number of servings: 6 persons.
• Calories: 219 kcal.
• Purpose: for breakfast.
• Cuisine: European.
• Difficulty of preparation: medium.

Fragrant millet porridge, packed in a scraped pumpkin and baked in the oven, is saturated with aromas of spices. To prepare, take a medium pumpkin without damage, carefully cut off the “lid”, remove the seeds and fibrous contents. Next, the vegetable pot is filled with contents and baked. Sprinkle with nuts when serving.

Ingredients:

• nuts - a handful;
• medium pumpkin - 1 pc.;
• millet - 300 g;
• oil - 30 g;
• sugar - 30 g;
• honey - 1 tbsp. l.;
• cinnamon, orange peel - a pinch;
• salt - a pinch.

Cooking method:

1. Before preparing the dish, sort, rinse the millet groats, pour it into the prepared pumpkin pot.
2. Add cinnamon, orange peel, a little salt, sweeten, mix and put butter sticks on top.
3. Pour in the milk - it should cover the ingredients in the pumpkin pot.
4. Cover the container with a lid, place on a baking sheet, on which you first pour a little water.
5. Send to the oven for an hour and a half. Pour the finished dish with honey, sprinkle with nuts.

with raisins

• Time: 40 minutes.
• Number of servings: 6 persons.
• Calories: 197 kcal.
• Purpose: for breakfast.
• Cuisine: European.

Simple, home recipe cooking a healthy, hearty breakfast consists of the usual ingredients and saturates for the whole day. Porridge is supplemented with raisins, it can be replaced with dried apricots or prunes. It is better to cook in ceramic dishes to preserve all the vitamins.

Ingredients:

• grated pumpkin pulp - 300 g;
• raisins - 70 g;
• sugar - 50 g;
• milk - 100 ml;
• dried apricots - a handful;
• water - 1 l;
• millet - 1 tbsp.

Cooking method:

1. Grate pumpkin pulp on a grater with medium cells. Rinse and cut the dried apricots. The recipe for millet porridge with pumpkin and raisins can be supplemented dried berries, candied fruits, nuts.
2. Pour boiling water over the millet, cook for 20-25 minutes until half cooked.
3. Enter pumpkin pulp, dried fruits, add sugar.
4. As soon as the mass boils, pour in the milk, cook until tender.

With dried apricots

• Time: 1 hour.
• Number of servings: 6 persons.
• Calories: 328 kcal.
• Purpose: for breakfast.
• Cuisine: European.
• Difficulty of preparation: easy.

The bright orange ingredients of the dish perfectly cheer up on a rainy autumn day and energize and positive. The dish is suitable for absolutely everyone: those who are on a diet (for weight loss), in fasting, with diabetes (you just need to exclude or replace sugar).

Ingredients:

• dried apricots - a handful;
• millet groats - 150 g;
• baked milk - 600 ml;
• vanillin - a pinch;
• butter - 30 g;
• pumpkin pulp - 650 g;
• salt, seasonings - a pinch.

Cooking method:

1. Rinse dried apricots, place in a container, add washed, scalded millet to it.
2. Cut the pumpkin pulp into cubes, put on top.
3. Pour in water and bring to a boil. Reduce heat, add milk, add sugar (or substitute), butter.
4. Simmer under a closed lid for another 10 minutes.

with apples

• Time: 1 hour.
• Number of servings: 6 persons.
• Calories: 316 kcal.
• Purpose: for breakfast.
• Cuisine: European.
• Difficulty of preparation: easy.

Add ripe apples of sweet and sour varieties, a medium pumpkin with bright orange fleshy flesh and make a sunny, bright treat. Complete the finished dish with liquid honey or cinnamon, you can add a little grated ginger.

Ingredients:

• pumpkin pulp - 200 g;
• millet - 200 g;
• apples - 2 pcs.;
• cinnamon, honey - to taste;
• butter - 30 g;
• a pinch of salt.

Cooking method:

1. Cut apples and vegetable pulp into cubes.
2. Pour boiling water (800 ml) over the millet, add salt, and cook for 7-10 minutes.
3. As soon as the cereal is boiled soft, add apples and pumpkin cubes, simmer over low heat for another 15-20 minutes.
4. Some time before readiness, put honey, cinnamon, butter. Keep the dish covered with a closed lid and serve.

With meat

• Time: 90 minutes.
• Number of servings: 6 persons.
• Calories: 369 kcal.
• Purpose: for breakfast, dinner.
• Cuisine: European.
• Difficulty: medium.

This cooking option for millet porridge (with pumpkin and meat) will delight men. A hearty, high-calorie dish is prepared without milk, on water, adding your favorite spices and seasonings. If you do not want to use fatty meats, take turkey breast or veal.

Ingredients:

• carrot - 1 pc.;
• veal - 350 g;
• millet - 1.5 tbsp.;
• vegetable oil- 70 ml;
• pumpkin pulp - 400 g;
• onion - 1 pc.;
• water - 600 ml;
• salt, spices - to taste.

Cooking method:

1. Cut the washed meat into portioned small pieces.
2. Peel onions and carrots, cut into cubes.
3. Cut pumpkin pulp into cubes or arbitrarily.
4. Rinse the millet under running water, scald to remove the bitterness.
5. Pour oil into a deep thick-walled pan, heat and fry the onion and carrot until soft.
6. Add meat, brown for 2-3 minutes.
7. Add boiling water, season, salt, cover and simmer until the meat is cooked.
8. Put the pumpkin cubes in the roast, simmer for 5 minutes, add the millet. Cook at minimum temperature covered for another 20 minutes.
9. Check the readiness of the roast, if necessary, add liquid and sweat a little.

How to cook millet porridge with pumpkin delicious - cooking secrets

Before you make a delicious, vitamin dish, check out some of the recommendations of professional chefs:

• So that millet with pumpkin is not only tasty, but also preserves everything useful material, in the old days it was cooked in earthenware, in an oven. At home, porridge can be simmered at a minimum temperature in the oven.
• Before cooking, millet groats must be washed, scalded with boiling water, washed again and thrown into a sieve. Sometimes, to be sure, it is better to boil it separately, and then transfer it to a container with the rest of the components.
• The dish will be especially tender if you add a spoonful of butter when serving.
• Try not to cook for too long, so as not to lose all the useful trace elements and vitamins.

Video

Millet - yellow, like chicken fluff, porridge, cooks quickly, does not require special dishes, and even without additional products it is also quite tasty.

Well, if there is a handful of dried fruits, or the multicooker has stagnated idle, feel free to announce a solemn banquet!

With such a treat, you can safely meet guests, and spoiled home eaters will not be offended.

Millet porridge with pumpkin in milk - general principles of cooking

Highly delicious porridge millet with pumpkin can be cooked on an open fire (on the stove), in a slow cooker or oven. Each option is good in its own way and differs from the other not only in the way of preparation, but also in the taste of the finished dish. Stewed in the oven or cooked in a slow cooker according to all the rules millet porridge has a delicate taste with a slight aftertaste reminiscent of ripe bananas.

When choosing millet, pay attention to the color of the cereal. The brighter it is, the richer color the finished dish and it tastes better. Before use, millet is carefully selected garbage and washed several times, changing the water. Groats are often boiled first until half cooked in water and only then poured with hot milk, in which they are brought to readiness.

For the preparation of millet, a well-ripened pumpkin with brightly colored pulp is taken. Sliced ​​into pieces, it is boiled together with millet or separately. Often, before mixing with cereals or adding to the finished porridge, pumpkin pulp is baked with sugar or honey. A whole pumpkin can be used as a makeshift dish for roasting millet.

Any dairy meal made from millet with pumpkin is salted to your liking, sweetened with granulated sugar or honey. When serving, be sure to put butter, even if it was used a lot in the cooking process.

Millet porridge with pumpkin in milk - "Solnechnaya"

Ingredients:

200 gr. fresh pumpkin pulp;

A third of a glass of millet;

300 ml of medium fat milk;

A spoonful of white and brown sugar;

50 gr. natural, homemade oil;

Raisins, best Kishmish varieties - 1/3 tbsp.

Cooking method:

1. Cut a ripe pumpkin into two-centimeter pieces, pour hot water and boil on moderate heat for 10 minutes. Time count from the moment of boiling. Then strain the broth, and beat the pumpkin to a puree state with any available kitchen appliance - a blender or in a food processor.

2. Rinse the millet with hot water and fill it with milk. Lightly salt, add sugar, raisins, pumpkin puree and put to boil. As soon as it boils, reduce the temperature to a minimum and continue cooking until the mass thickens. This usually takes 15 minutes.

3. Remove from heat, wrap the container with a blanket and soak for 10 minutes.

4. Before serving, put brown sugar and a small piece of butter, mix.

Millet porridge with pumpkin in milk with dried fruits

Ingredients:

Peeled pumpkin - 400 gr.;

500 ml of fat milk, or diluted cream;

One glass of polished millet;

200 gr. dried fruits from cherries;

200 gr. dried apricots;

a tablespoon of sugar;

Butter - to taste;

Pitted prunes - 300 gr.

Cooking method:

1. Rinse dried fruits well with hot water, pour over and leave in boiling water for 15 minutes.

2. Cut the pumpkin into medium-sized, thin sticks and dip into boiling milk. Add a pinch of salt, sweeten to your taste and simmer for 10 minutes at a gentle simmer.

3. Pour millet to the pumpkin, mix thoroughly and reduce the temperature to a minimum. Cover the pot with a lid and continue cooking for another half an hour.

4. Then add dried fruits dried from water, mix well. Spread pieces of butter on the surface of the porridge and leave on the switched off stove, covered with a terry towel for 20 minutes.

Fragrant millet porridge with pumpkin in milk - "Honey"

Ingredients:

One and a half liters homemade milk;

400 gr. millet;

Honey - 250 gr.;

A small piece of sweet cream butter;

Grated lemon zest from half a medium lemon

A quarter teaspoon of cinnamon powder;

A pinch of salt and refined sugar;

600 gr. mature pumpkin.

Cooking method:

1. Peel the pulp from seeds and peel, cut it into not too large, but not small slices and lay them in an even layer in a heat-resistant form.

2. Sprinkle the pulp with cinnamon, lemon zest, evenly distribute honey over its surface.

3. Preheat the oven to 180 degrees and place the pumpkin in it for five minutes. Then take out and mix gently.

4. Next, the pumpkin needs to be steamed in the oven. Do this in three passes, as the pumpkin pieces dry out quickly in the oven. In order for them to bake evenly, every quarter of an hour, you need to take out the form and mix the pieces of pulp with honey.

5. While the pumpkin part of the dish is steaming, prepare the grits. Pour boiling water over it, soak for 2 minutes and rinse well in cold water. Then transfer to a sieve and dry well.

6. Pour millet into boiling milk. Add a pinch of salt and the same amount of sugar. Stirring occasionally, simmer over low heat for 15 minutes. In the last five minutes, continuous stirring may be required to prevent scorching. If the porridge begins to thicken, but the grains are still harsh, add a little milk and bring the millet to readiness.

7. Remove the baked pumpkin from the oven, remove the finished millet from the heat. Arrange it on plates, put a few tablespoons of pumpkin on top, a small piece of butter and serve.

Millet porridge with pumpkin in milk and honey in pots

Ingredients:

Polished millet - 250 gr.

Four glasses of 3.2% milk;

Three spoons of lime or other light honey;

300 gr. pumpkins;

50 gr. thick cream.

Cooking method:

1. Rinse the millet a couple of times with running water, then rinse once with hot water. Often, millet is bitter, to insure against this, pour boiling water over the cereal for a couple of minutes, then rinse well again.

2. With a potato peeler, peel the pumpkin and cut the flesh into medium-sized pieces.

3. Pour milk into a saucepan and put on a strong fire, add salt. As soon as it begins to boil, add the millet, stir immediately and boil, reducing the heat to medium, about 10 minutes.

4. Add pieces of pumpkin pulp and wait 5 minutes from the moment of re-boiling.

5. Remove the pan from the heat, mix the millet with the pumpkin and arrange in pots. Add a little oil and a tablespoon of honey to each serving. Place the pots in the oven for half an hour.

6. For a richer flavor, drizzle additionally with melted honey. But you need to do this only after the pots have cooled down a bit.

Millet porridge in pumpkin with milk and rice

Ingredients:

Half a glass of polished bright millet;

Round grain rice - 1 tbsp.;

A whole pumpkin fruit, weighing about 2 kg;

Half a cup of melted butter;

Ground cinnamon - 1/4 tsp;

50 gr. white sugar;

One glass of light raisins;

five eggs;

liquid honey;

Four glasses of milk.

Cooking method:

1. Porridge will be cooked in a pumpkin, so the vegetable must be thoroughly washed with hot water. Use a foam sponge, wiping the pumpkin peel well with it.

2. Wipe the washed pumpkin dry with a towel and carefully cut off and set aside the top with the tail. Use a spoon to scoop out all the seeds along with the fibrous pulp and lightly dry the resulting cavity.

3. Soak raisins in hot water, after 20 minutes rinse well and spread on a towel to dry.

4. Boil millet in lightly salted water until half cooked. In a separate saucepan, lightly boil the well-washed rice. Drain into a colander, rinse, dry, and mix with millet. Add cinnamon, raisins, butter, granulated sugar and egg yolk, mix. Gently stir in the egg whites whipped into foam and fill the pumpkin with the resulting mass, and cover everything with the cut top on top.

5. Wrap the pumpkin tightly with baking foil and place it on a baking sheet. Then place in the oven at 180 degrees. Bake for 30-40 minutes.

6. Carefully remove the baking sheet from the oven, free the vegetable from the foil, and arrange the finished porridge on plates, trying to pry off the baked pumpkin pulp as much as possible with it. Add butter to each serving and pour honey on top.

Millet porridge with pumpkin in milk in a slow cooker (with apples and carrots)

Ingredients:

Five tablespoons of millet;

150 grams of peeled pumpkin;

One small carrot;

Two large sweet apples;

A tablespoon of butter 72% butter;

Three tablespoons of sunflower oil;

Half a glass of homemade, unskimmed milk;

Purified kernels walnut, honey and salt - to taste.

Cooking method:

1. Grate the pulp of an old pumpkin, peeled carrots and peeled apples on the smallest grater and mix in a cooking bowl.

2. Add vegetable oil to them, pour in 100 ml of cold water, mix thoroughly again. Turn on the multi-pot in the frying mode for 20 minutes and simmer the vegetables with apples, stirring occasionally.

3. Transfer millet, washed and dried from moisture, into a bowl. Pour everything with water so that it covers the cereal by only a couple of centimeters. Set the timer for 40 minutes and activate the "Porridge" mode.

4. Boil the milk, immediately add honey and vanilla to it and stir well. Pour millet porridge with hot milk mixture, put butter in pieces, mix and leave covered in a bowl for another half hour. If you turn on "Heating", you can reduce the time to a quarter of an hour.

5. Laying out on plates, sprinkle millet porridge with finely chopped nuts.

Millet porridge with pumpkin in milk - cooking tricks and useful tips

Often millet groats bitter, especially if it is stored for a long time. To get rid of bitterness, soak the washed cereal in boiling water for two minutes and then rinse again.

If the grits are poured for half an hour beforehand cold water, the cooking time of porridge will be significantly reduced.

When cooking, starch is released from millet, so if the cereal is poured into cold water or milk it sticks to the bottom of the pan. To avoid burning porridge, lay the cereal in an almost boiling liquid.

Millet porridge with pumpkin is the most common dish, which contains pumpkin. I don't like pumpkin. And this porridge will lick your fingers!

By cooking millet porridge with pumpkin, and not simple millet with milk, you can diversify your diet and improve metabolism.

The benefits of millet porridge are undeniable. It contains essential amino acids that are involved in the construction of skin cells and contribute to the growth of muscle cells. Millet is an excellent source of vegetable fats that aid in the absorption of vitamin D and beta-carotene.

By regularly including millet porridge in the diet, the human body will receive vitamins A, PP, B vitamins, including the well-known thiamine - B1, folic acid and vitamin E. Porridge is also a source of vegetable fiber, micro and macro elements, including phosphorus, iron, magnesium, copper.

Millet porridge with pumpkin is considered the most useful and tasty. This dish is considered exclusively dietary, as it is a low-calorie dish: only 300 kcal per 100 grams. That is why millet porridge with pumpkin is recommended to be included in the diet for people who are overweight and high content cholesterol.
Also, millet porridge also removes the decomposition products of antibiotics, accumulated toxins, slags and heavy metals.

Pumpkin is an excellent source of plant fiber and a source of beneficial vitamins and minerals. Millet is famous for its healing properties and its rich composition, therefore, in combination with pumpkin, it is very tasty and healthy dish Russian cuisine.

This porridge is recommended to be included in the diet of people living in ecologically difficult areas. Doctors also advise regularly eating millet porridge for diabetes, atherosclerosis, liver diseases, and cardiovascular disease. vascular system, nervous excitability, problems with the pancreas.
It is also useful for children, athletes and people weakened by illness.

You can cook porridge either with water and milk in equal amounts, or exclusively with milk. In this case, the porridge will turn out more tender and rich.

	You will need: millet - 1 glass; water - 2 glasses; milk - 2 glasses; butter - 3 tablespoons; pumpkin - about 300g; salt - to taste
	Sort the millet, discard dark blotches, rinse in hot water until the water after washing is clear. Cut the peel from the pumpkin (it is more convenient to use a vegetable peeler for this), cut into 1x1 cm cubes.
	To Pour hot water over pumpkin stems.
	Add millet. Put on fire, salt, remove the foam, quickly evaporate all the water, while the millet has not yet had time to boil. The porridge does not need to be mixed.
	After that, add hot milk, cover the pan with a lid and continue to cook the porridge over moderate heat until the porridge is completely cooked.
	Add butter to the porridge and wait until the butter has completely melted. Already in a plate, porridge can be sprinkled with sugar.
	Optionally, you can add raisins, nuts, fruits, seeds to the porridge.
	BON APPETIT!

Millet porridge recipes

millet porridge with pumpkin in milk

40 minutes

120 kcal

5 /5 (1 )

Millet porridge is the main dish in many families. And this is really no accident, because this simple dish not only satisfies hunger perfectly, but also the best way maintains the balance of vitamins and trace elements in the body.

Millet is able to remove unnecessary trace elements from the body, thereby improving a person's well-being. In addition, such porridge, along with pumpkin, has a great effect on immunity.

The main feature of today's recipe for millet porridge with pumpkin in milk is hidden in the simplicity of the dish itself and the recipe for its preparation. Any person, regardless of his culinary experience, is able to cook such a healthy and beloved dish. Also, millet porridge with pumpkin, cooked in milk, has a really small percentage of calories, which makes it an ideal choice for fighting excess weight.

Delicious millet porridge with pumpkin in milk

Kitchen appliances and utensils: containers for ingredients, cutting board, knife, saucepan.

Ingredients

How to choose ingredients

To prepare delicious and healthy millet porridge with pumpkin in milk, you need to choose the highest grade millet. Make sure that the cereal was as small as possible foreign bodies such as pebbles, sticks and the like.

When buying a pumpkin for making porridge, choose only ripe and high-quality ones. The surface of the gourd should be firm and free of signs of characteristic decay, dents, chips, and the like.
The stalk of the pumpkin itself should be dried. Another indication of the ripeness of a pumpkin is the sound you hear when you tap it. It should be deaf, not voiced.

Step by step recipe for millet milk porridge with pumpkin

Video recipe for delicious millet porridge with pumpkin in milk

To make the cooking process even easier for you, I recommend watching a video in which you will clearly see the entire process of preparing this healthy dish.

Millet porridge with pumpkin in milk. How to cook VERY DELICIOUS millet porridge? Simple recipe.

Millet porridge with pumpkin, and even on milk, the dish is very satisfying and tasty. We all know how useful pumpkin is. But not everyone loves this orange product. At the same time, when the pumpkin is boiled with porridge, the taste of the pumpkin is dulled, and many people eat it in this dish with pleasure. Try and cook this delicious porridge.
Millet porridge with pumpkin in milk is prepared very, very simply. Let's start with the following ingredients:
1) Pumpkin - 500 gr.;
2) Milk - 3 cups;
3) Millet - 1 glass;
4) Salt to taste;
5) Sugar to taste;
Pour milk into a saucepan and bring to a boil. Throw in the pumpkin, peeled and cut into small pieces. Cook for 2-3 minutes. We send millet to the pan. Cook for 15 minutes, stirring constantly. That's all, delicious, thick porridge is ready.
Try and you cook millet porridge in milk with pumpkin, you will like it.
That's all, we say goodbye to you and see you again.
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2017-01-25T12:08:59.000Z

Recipe for quick milk porridge with pumpkin in milk in a slow cooker

• Time for preparing: 1 hour.
• Servings: 1 portion.
• Kitchen appliances: multicooker, cutting board and knife, containers for ingredients, grater - optional.

Ingredients

• millet groats - 100 grams;
• pumpkin - 200 grams;
• milk - 650 grams;
• salt - a pinch;

• sugar - 2 tablespoons;
• butter or ghee - 1 tablespoon.

Step by step cooking recipe

Video recipe for making porridge

With the help of this video, you can cook porridge in a slow cooker even faster.

link how to cook pumpkin seeds and stew in pumpkin:
https://youtu.be/vmRCIaR4ySk
✔ MILLET PORRIDGE WITH PUMPKIN IN A MULTICOOKER/ Porridge with pumpkin
You will learn how to cook millet milk porridge with pumpkin in a slow cooker from our video recipe.
This is an easy, quick and proven milk porridge recipe for cooking in a slow cooker.
The slow cooker is cooking - you are relaxing!
Porridge does not burn and does not run away, it does not need to be stirred periodically. Just close the multicooker lid and wait!
Magic pot - boil!
The porridge turns out fragrant, boiled, like from a Russian stove!
Ingredients:
1/2 cup millet groats (100 g)
650 ml milk (or 800 ml for thinner porridge)
150-200g pumpkin (can be frozen)
1-2 tbsp Sahara
salt to taste
1 tbsp butter (preferably ghee)
Thank you for watching!
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2015-10-19T15:00:00.000Z

What to serve with

Such porridge is a full-fledged dish, to which you can serve some snacks. I advise you to serve sandwiches and any drink of your choice with such a porridge. Most often, this porridge is eaten with tea.

Also, this porridge can be served with jam or jam. And most often, when serving this dish, a small piece of butter or melted butter is placed on top of the porridge. This not only makes it more liquid, but also more delicious.

Possible other cooking and filling options

Such a healthy dish can be prepared in different ways, using various kitchen appliances and appliances. Often everyone prefers to cook this dish on the stove. But we suggest you learn how to cook according to a slightly different recipe.

In addition to milk, when cooking porridge, you can also use plain water. radically different from the one that was prepared using milk. This must be taken into account when you start the process of preparing this dish.

Be sure to leave your comments, share your own thoughts and supplement our recipes!