Millet porridge with pumpkin in milk. Step by step recipe with photos. Millet porridge with pumpkin in milk step by step recipe with photo

Hello, today we will talk about a forgotten dish - pumpkin porridge. Prepared from pumpkin different dishes, pies, make pumpkin juice. You can read about pumpkin juice in this article. Awesome pancakes, also read the article and cook.

And don't forget about porridge either. pumpkin porridge can be combined with millet, raisins, honey, milk, etc. Consider different recipes with pumpkin.

Pumpkin porridge with millet in milk - a recipe with a photo on the stove

Ingredients:

• A liter of milk can take a liter of water
• Pumpkin 1 pc
• Millet 1 pack

Let's start cooking pumpkin porridge.

It is better to cook with milk, water will not be so tasty. Separate the skin from the pumpkin, remove the seeds.

The main task is to chop finely, but you can grate, you can also use this option, but it will be very fine.

We take 3.5 cups of milk and 1 cup of millet porridge, or simply 1 liter of milk, 300 grams of millet porridge.

In addition, milk does not need to be added, the pumpkin already releases water.

Add milk to the pan, add 1.5 tablespoons of sugar to make it sweeter, ¼ teaspoon of salt and then send the pumpkin.

We turn on the fire, wait for the boil, then cook for another 15-20 minutes over low heat, you can’t move away from the pan, the milk will run away.

We wash the porridge under running water, if your pumpkin is not cooked, then do not worry, it will still be cooked together with millet and become soft.

For a while, you can make the fire stronger, in order to bring it to a boil again, as soon as the fire boils, reduce it again and cook together with the porridge for 20 minutes.

It is necessary to turn off and add oil and close the lid and a towel and let it stand and come. Porridge with pumpkin will become tastier and more boiled.

Stir the oil so that it spreads throughout the porridge and you can try pumpkin porridge with millet and milk.

Pumpkin porridge with millet in milk - with raisins and honey

This porridge is very healthy and there are a lot of vitamins. pumpkin porridge can be cooked both salty and sweet. This recipe will be sweet.

Ingredients:

• Pumpkin 400 gr
• Raisins 200 gr
• Honey 2-3 tablespoons
• Millet 300 grams
• Milk 300 ml
• Butter 35 grams

Cut off the peel, retreating from the edges by 5 ml.

Pumpkin is very hard to cut, you can cut yourself. Cut into cubes as you like, you can larger and finer.

Raisins need to be held in warm water to soften, you need to clean them from the tails.

In order not to make millet bitter, why fat is bitter, it contains fat, which, during storage, begins to come out on the millet shell.

To get rid of the bitterness of millet, put in a pan and pierce for 2-3 minutes, and rinse with water several times and rub with your fingers.

And look at the packaging so that the porridge is clean when you buy millet in the store. We calcine millet in a pan without oil for 2-3 minutes. At the same time, stir constantly.

Pour milk into the pan and let it boil and then put the pumpkin into it.

We leave it to languish over low heat, make sure that the pumpkin is half-cooked and half-cooked.

and now the porridge should languish. After cooking, add raisins and honey, a pinch of salt.

Mix and leave until ready. Turn off and keep the lid closed for 10 minutes.

Pumpkin porridge with millet, with rice in the oven

We prepare the third recipe with boiled pumpkin in the oven. Here, not only millet is already added, but rice porridge.

So let's get started. You can use frozen pumpkins if you don't have pumpkins in your garden.

Simple Ingredients

We cut the pumpkin into cubes, not very large. Boil pumpkin with sugar to taste.

Boil rice porridge and pumpkin separately in water.

And transfer to a pumpkin. Or you can cook rice with millet together and add to the pumpkin.

You can take glassware for the oven or use special pots and lay out pumpkin and porridge in layers, then add milk.

We add a little milk, too much so that it does not come out watery. We put in the oven heated to 220 degrees, cover with foil on top. And set for 15-20 minutes.

Pumpkin porridge in a slow cooker with rice and Redmond milk

• One cup of round grain rice, 2 cups of water, 2 cups of milk, and 100 grams of pumpkin, 20 grams butter.

Wash the rice under running water.

We take the bowl of the multicooker, rub the pumpkin through a coarse grater,

and sprinkle rice on it

add 1.5 tablespoons of sugar, and ¾ salt, and pour everything with this and milk.

We grease the bowl of the walls on top of the porridge with oil,

add the rest of the oil later. We choose the milk porridge mode in Redmond and after 35 minutes the porridge will be ready with us.

Stir the porridge well, you can leave it on heating for 10 15 minutes. Next, stir with the rest of the oil, this porridge is very fond of children

Pumpkin porridge with semolina and milk recipe

Semolina porridge with pumpkin. This recipe is also original, everyone usually cooks with millet, but we will try this recipe with semolina.

We take 150 grams of pumpkin, clean everything, and rub it on a fine grater.

We take out the pan and put the pumpkin there or just immediately rub our pumpkin there.

Add a glass of water and milk.

Now all this needs to be boiled for about 15 minutes, 15 minutes is considered from the moment of boiling.

When it boils, close the lid and switch to a small fire, during heat treatment, the pumpkin changes its color., also watch the milk, otherwise it can run away.

It is also very cool to cook this porridge in a slow cooker.

Preparing semolina, 3 tablespoons of semolina is enough for us.

Pour all this cereal into a saucepan. Slowly pour and stir.

Semolina porridge is usually removed from the fire when poured out, then put back.

The fire can be reduced to slow so that the semolina does not splash around.

Pumpkin porridge on the water with millet

Let's not disregard the millet porridge with pumpkin and on the water.

This option is suitable for those who are on a diet or for those who love vegetarian pumpkin recipes.

Ingredients:

• half pumpkin
• 1 glass of millet
• Water 3 cups

We take porridge and rinse with water until it becomes transparent. As usual, we clean everything from the pumpkin, remove the skin and insides.

Bring 3 cups water to a boil, salt to taste

We cut the pumpkin into medium cubes and lower it into boiling water and cook for 10 minutes so that our pumpkin does not turn into gruel.

We boiled the pumpkin and take a colander and pour it into another pan, after draining it, transfer it to the pan where it was cooked to cool.

Pour the drained broth into a saucepan into another and send millet porridge there and cook over medium heat, you can add water during the cooking process.

On top of the cooked porridge, add the cooled pumpkin and leave to languish for about 5 minutes, or alternatively, you can put it in the oven so that it stands there.

Mix everything and close the lid.

Rice porridge with pumpkin in milk recipe in a saucepan

If you like rice porridge, then they also cook with pumpkin, previously there was already a recipe with the addition of rice, but it was purely from rice, it was not, but with another porridge. And in this recipe, we will consider only with rice.

Ingredients

• 1 liter of milk
• glass of rice
• Pumpkin
• Salt to taste
• water glass
• Sugar 1.5 tablespoons

We put on the fire to boil the pumpkin with water.

We will cook separately. rice porridge the way you usually do it.

We knead the boiled pumpkin, do not completely drain the water from the pumpkin, so that the puree is soft and tender.

Add rice to the pumpkin and pour milk and mix well and add sugar and a little salt.

We put it on the fire to boil, preferably on a slow fire and cover the pan with a lid so that the milk boils.

Pumpkin porridge with rice at home turns out to be thin and very tasty, you can add butter to the porridge.

Rice porridge with pumpkin in milk in a slow cooker

Now let's see the recipe for porridge with pumpkin and rice, but with the addition of different flavors, it will be orange zest and raisins, this option is for lovers of very sweet.

Ingredients:

• Raisins to taste 1-2 tablespoons
• Pumpkin 700 grams
• Orange peel 1 pc
• Rice 1 cup
• Sugar 2 tablespoons
• Butter 40 grams
• Milk 3 cups

And turn on the oven function, temperature 180 and cooking time 20 minutes.

After that, open and add sugar, Boil the milk in advance and then add to the pumpkin,

then rice

and raisins and mix well.

We set the rice porridge function for 1 hour.

You can make a delay for 9 hours, in the morning you will have pumpkin porridge with rice and raisins ready.

In the morning you can add to porridge orange peel or add after raisins.

Millet porridge in pumpkin in the oven recipe - video

Here is a recipe in pumpkin, see the video here. Suitable for a holiday to decorate Halloween with a pumpkin.

8

Culinary Etude 05.03.2018

Even porridge lovers often bypass this healthy cereal, as . And not many favor a beautiful pumpkin. But try to combine this "disgraced couple" in one dish! It will turn out amazingly tasty, fragrant and “sunny” pumpkin porridge with millet. Choose your favorite recipe and cook!

Take a small slice of bright orange pumpkin for an experiment and try cooking pumpkin porridge with millet. Maybe you have a chunk of pumpkin in your refrigerator for a long time, bought for cooking, but left without use? Then he has a direct road to porridge!

Irina Rybchanskaya, a permanent columnist, will tell us today how to cook pumpkin porridge with millet deliciously. I give her the floor.

Dear readers of Irochka Zaitseva's blog, long time my relationship with millet could hardly be called friendly. They were rather tight. When I was a student, I had to eat so many unpalatable construction team and collective farm millet porridge that I could not look at it for more than thirty years.

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

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

Numerous experiments followed. I combined pumpkin and millet with mushrooms, lentils, chickpeas, ginger, fried onions, raisins, candied orange peels. All options were to my liking. Both sweet and salty, pumpkin porridge combined with millet is wonderful!

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

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

Ingredients

• 300-350 g of bright fragrant pumpkin;
• 550 ml of water (+ water for pre-boiling with drain);
• 170 g of millet;
• 20 g sugar;
• a pinch of salt.

How to cook

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

Put the millet on a sieve, put it under water, rinse well. Now pour the cereal cold water in a ratio of 1:1, bring to 100 ° C, drain the liquid. So we will deprive the millet of unpleasant bitterness for many.

Pour again cold water(550 ml), send pumpkin cubes to a saucepan, bring to a boil again, put salt, sugar. Reduce the flame of the burner to a minimum, cover with a lid. Cook for 15-20 minutes. I cooked my porridge in just 12 minutes. Under the closed lid, she languished for another half hour. I think the step by step photos illustrate the cooking process well.

My remarks

• Quick porridge can be flavored with butter. This is sometimes done during cooking - about five minutes before readiness.
• Don't throw away pumpkin seeds. They need to be thoroughly washed, dried and eaten, as well as used to add to cereals, to the dough for.
• Pumpkin cubes are left whole in the finished dish or kneaded 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, served with honey.

Pumpkin porridge with millet in milk

Ingredients

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

How to cook

We cook ordinary pumpkin porridge in water, as indicated above, using only 340 ml of water for cooking. You should not simmer porridge under the lid - we will continue to cook it in milk.

Pour warm milk (340 ml) into the porridge, knead the pumpkin, stir, heat, look, wait until the mass boils, cover with a lid. Cook at a minimum flame for nine to twelve minutes. Toward the end of cooking, put a piece of butter. Leave to "reproach" in a sealed container for twenty to thirty minutes.

Ready porridge in the photo.

My remarks

• You can change the recipe a little - spread the finished porridge (without leaving it to “sweat”) in 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 of millet;
• 550 ml of milk;
• 160 g butter;
• raisins, dried apricots, candied fruits, honey (optional);
• salt.

How to cook

Rinse the cereal properly.

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

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

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

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

Lean pumpkin porridge with chickpeas and millet

A very original lean dish. It is eaten warm and cold. Delicate pumpkin taste perfectly harmonizes 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 of millet;
• one small onion;
• one tablespoon of vegetable oil;
• a pinch of curry (optional)
• savory sprigs (optional);
• a pinch of salt.

How to cook

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

Fry the peeled, finely chopped onion in vegetable oil until a beautiful golden hue. Stir with boiled chickpeas (without liquid), season with curry, 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 a pinch of salt, cook for 15-20 minutes, cover with a lid. Leave "pret" 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 on creme brulee, dizzying sweet nutty aroma of baked milk - how delicious it is!

Ingredients

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

How to cook

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

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

Bake in the oven without a lid until the milk froth caramelizes (it will take on a pretty color). Baking time - approximately 80 minutes at 180°C.

Season hot porridge with a generous piece of butter, mix and arrange on plates. It's hard to break away from this delicacy!

Pumpkin milk porridge with millet in a slow cooker

Ingredients

• 450 g pumpkin;
• 160 g of millet;
• 160 ml of water;
• 320 ml of milk;
• 60 g sugar sugar;
• 60 g butter (+ a little more 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 on a coarse grater.

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

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

In the "Milk porridge" mode, cook for thirty minutes. After the readiness signal, put the oil and steamed chopped dried fruits. Stir, leave alone for four to six minutes, arrange on plates.

Millet porridge in a 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. A great video will show you the whole process.

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

Ingredients

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

How to cook

Peeled pumpkin without seeds and core cut into cubes.

Place in a greased multicooker bowl, cover with sugar, cook for five minutes in the “Frying” mode

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

Cook in the "Porridge" mode for twenty minutes. After a beep about readiness, you need to release steam, open the lid, put oil, mix. Eat hot, seasoned with honey, nuts, steamed dried fruits.

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

With all my heart I wish all readers of the blog health and good luck!

Dear readers, if you are interested in other culinary recipes, I invite you to our section "Culinary Etude". You can go to the category by clicking on the button below.

Delicious recipes for the whole family

Divine perfect imperfection sounds strange, doesn't it? Please listen to my love Jan Tiersena and you will understand what I am talking about...

Quinoa is an unusual cereal for healthy eating

Cook such porridge at least once to give your body a huge amount of beneficial vitamins, and imagine a huge amount of pleasure from the taste. Such porridge always turns out very tender, creamy, a little sweet and insanely delicious!

We will offer you several different options cooking, so 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 there is definitely your favorite.

General principles of preparation

In the preparation of millet porridge, it is important to carefully sort out the main component. Such products often contain garbage, twigs, or simply spoiled grains. It will be very unpleasant if it gets on the plate.

It is 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 in milk

Time for preparing

calories per 100 grams

simple and easy recipe, which should suit every taste. Most often, there are no complaints about the classics, so try it!

How to cook:

Tip: to make the porridge cook faster, you can not cut the pumpkin, but grate it.

Millet porridge in pots with pumpkin

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

How much time is 1 hour and 10 minutes.

What is the calorie content - 109 calories.

How to cook:

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

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

Pumpkin porridge with millet, dried fruits and milk

Dry fruits are a special addition that can radically change the taste of a dish. Try with them to make sure that this is not only a benefit, but also an unforgettable taste!

How much time is 1 hour and 35 minutes.

What is the calorie content - 107 calories.

How to cook:

1. Wash dried apricots, prunes and raisins thoroughly under running water.
2. Boil enough water in the kettle.
3. Put dried fruits in a bowl, pour boiling water over.
4. Let it brew for at least fifteen minutes, then drain, rinse and chop.
5. During this time, you can have time to wash the pumpkin, peel it.
6. Cut the fruit into small cubes.
7. Wash the millet with running water until transparent.
8. If necessary, view the grain, sort it out.
9. Pour prepared dried fruits, pumpkin and millet into a saucepan.
10. Add honey to everything and mix.
11. Bring the amount of water indicated in the recipe to a boil.
12. Pour into the porridge, stir so that the honey is well dispersed.
13. Close the lid and put on the stove, turn on the fire.
14. As soon as it boils, reduce the fire to a minimum and detect 45 minutes.
15. After the time has elapsed, pour milk, add butter and mix.
16. Remove from heat, cover with a lid and let it brew for a quarter of an hour.

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

Rice option

We will cook pumpkin porridge, but with two types of cereals at once. It will be traditional millet, as well as rice. All this with added milk, so expect a very light and delicate taste.

How much time - 1 hour.

What is the calorie content - 169 calories.

How to cook:

1. Sort the rice, then pour it into a sieve and wash thoroughly until the water is clear.
2. At the end of washing, the water must become clear. This is a sign that you have done a good job.
3. Next, pour the cereals into a bowl, pour warm water.
4. Keep in this state for at least fifteen minutes.
5. During this time, carefully sort out the millet, as black grains often come across among the grains.
6. In the same way, rinse the cereal in a sieve under running water.
7. Then just pour into a bowl and pour warm water for a quarter of an hour.
8. Wash the pumpkin thoroughly, peel and cut into small cubes.
9. It is important to remove all seeds, if any, and be sure to remove the fibers.
10. After grinding, the pumpkin can be washed again. This is very inconvenient to do without a sieve, so we advise you to use it a third time.
11. Pour milk into a saucepan, heat it up and add pumpkin.
12. Cook it from the moment of boiling for fifteen minutes.
13. When time will pass, pour rice and millet.
14. Add salt, sugar, vanilla and cover the saucepan with a lid.
15. Cook the porridge until fully cooked, then add the oil and mix.

Tip: Add some nutmeg to enhance the flavor.

Recipe for sweet porridge with honey

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

How long is 35 minutes.

What is the calorie content - 224 calories.

How to cook:

1. Rinse the grits thoroughly with running water, you can pour it into a sieve so as not to lose half the mass while you drain the water.
2. If necessary, sort out the millet.
3. Wash the pumpkin thoroughly, remove the peel and fibers.
4. Next, grind it in a convenient way - you can cubes, or you can grate it.
5. Pour the cereal into a saucepan, add the pumpkin and place on the stove.
6. Turn on the fire and pour in the milk, stir and bring to a boil.
7. From now on, cook for fifteen minutes.
8. After that, close the lid and cook already, stirring occasionally, until tender.
9. At the end, add butter, honey, salt.
10. Mix and you can serve.

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

To make your porridge memorable, you need to make it unusual. For this, some additives are often used, such as nuts, dried fruits, spices, honey. This is immediately a special taste that will be remembered and that you want to repeat more than a dozen times.

Also new taste can be obtained by using slightly different basic ingredients. For example, instead of salt, take soy sauce(for the case when you do not want sweet porridge). Instead of regular milk, you can take soy or coconut milk.

Millet-based pumpkin porridge is 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.

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The pumpkin needs to be peeled and cut into medium-sized cubes. I use "walnut" pumpkin, it has few seeds and tastes very good. For such a volume of porridge, you will need about half a medium-sized pumpkin.

Butter must be melted over high heat. You can immediately use a large pot - the one in which you will cook porridge.

When the butter is melted and starts to sizzle, add the pumpkin, a quarter of a spoon of salt, all the cinnamon and 2 tbsp. Sahara. Fry for 5-7 minutes until a distinct smell of pumpkin and caramel appears.

We add the entire prepared volume of milk to the fried pumpkin, reduce the heat and simmer the pumpkin for 15-20 minutes under the lid.

We thoroughly wash the millet groats, first with cold, then hot water until the water runs clear after rinsing. This is necessary in order to wash off possible contamination and powdery coating from the cereal, and so that the finished porridge does not taste bitter.

Add millet grits, the remaining salt and a cup of water to the pumpkin. Stir, cover and cook for another 40-45 minutes. Lift the lid occasionally and stir the porridge. If all the liquid is absorbed earlier, and the millet does not seem soft enough to you, add a little more hot water.

In the finished porridge, you can add more butter and sugar (or honey) to taste. Porridge prepared according to this recipe is very tasty to eat with walnuts and raisins.