Millet porridge with pumpkin. Millet porridge with pumpkin in milk. Recipe with photo. Millet porridge with pumpkin on the water. How to cook pumpkin porridge with millet: recipes for water and milk

Millet porridge with pumpkin, and even with milk, but if in a pot? Read on and your piggy bank will have a few more useful and delicious recipes, to cook any of which will not be difficult.

On the water

Let's start with the traditional millet porridge on the water with pumpkin, and then we'll talk about more interesting ways cooking.

Ingredients:

• pumpkin - 750 g;
• water - 3 tbsp.;
• millet - 1.5 tbsp.

Cooking:

1. Peel the vegetable, chop into pieces. The size of the pieces should be whatever it suits you in the finished dish.
2. Put in a saucepan, pour boiling water, so more vitamins will be preserved. Boil 10 minutes.
3. Pour in the washed cereal. Stir, cook another 15-20 minutes.
4. At the end, add a piece of butter if desired. Leave the saucepan in a warm place for 20-30 minutes.

On milk

Millet porridge with pumpkin and milk is the perfect breakfast for eaters of all ages. Cooking it is not very quick and easy, but the result is worthy of the resources spent.

Ingredients:

• cereals - 1 tbsp.;
• milk - 3 tbsp.;
• pumpkin - 0.5 kg;
• sl. oil - 50 g;
• sugar and salt.

Cooking:

1. Peel and finely chop the orange vegetable.
2. Boil it in hot milk for 15 minutes.
3. Rinse the grits, add to the pumpkin, salt.
4. While stirring, cook millet porridge until thickened. Time - 20 minutes. If there is little liquid, add water or more milk.
5. Pour sugar and send oil there. Wrap the saucepan for steaming for half an hour.

You can leave the dish just under the lid and make the fire as minimal as possible. Cinnamon, honey, dried fruits are recommended as additives.

in a pot

You can increase the usefulness of an already vitamin millet porridge with pumpkin only by cooking. And it is ... in the use of pots.

Ingredients:

• milk - 3 tbsp.;
• millet - 1 tbsp.;
• pumpkin - 0.5-0.6 kg;
• sl. oil and salt.

Cooking:

1. Millet, if necessary, sort out, rinse.
2. Separate the pumpkin from the peel and seeds, chop into pieces.
3. Immerse these pieces in hot milk, salt, bring to a boil.
4. The next is cereal. Stir, continue to cook for another 15 minutes.
5. Next, millet porridge with pumpkin is transferred to pots with pieces of butter and sent to the oven for half an hour. The temperature is 130 degrees.

In each pot, when serving, there may be sugar, jam, jam, honey, nuts, powdered sugar.

In the oven

Porridge with pumpkin in the oven? You can cook this dish different ways but it will still be delicious. Here is just one of them.

Ingredients:

• millet - 1 tbsp.;
• pumpkin - 700-800 g;
• boiling water - 2 tbsp.;
• sugar, honey, etc. oil - 2 tbsp. l.

Cooking:

1. Rinse the grits in several waters, rinse with hot water.
2. Pour boiling water over it and cook over low heat for 5-10 minutes.
3. Cut the peeled pumpkin pulp into cubes, stir into the cereal and add sugar.
4. Such pumpkin porridge put in a greased form, place pieces of butter on top, pour honey.
5. Close the mold with foil.
6. What should be the temperature in the oven? No. The dish must be placed in a cold cabinet, and then heated to 180 degrees.
7. You should simmer for at least an hour. Then take out, after 5 minutes open and mix, then the main vegetable will turn into a puree.

• Ready-made millet porridge should not be too thick, because during infusion, the cereal continues to absorb liquid.
• You can make a soft creamy porridge if you mix it with condensed milk at the very end.
• If there is not enough millet, you can add rice to the desired amount.
• Millet, like any other cereal, is best washed, alternating warm and hot water. Repeat several times until the flowing liquid becomes clear.

Cook sweet or not, on water, milk, in a pot or oven - choose what you like best and pamper your eaters.

Millet groats and pumpkin are a great tasting and very healthy combination. Millet porridge with pumpkin can be cooked simply on water, as well as on milk alone. It is believed that millet groats are less boiled in milk than in water, but the addition of pumpkin successfully solves this problem. According to your desire, you can cook millet porridge crumbly or viscous. The list of ingredients shows the amount of milk for both options. Milk is better to take low-fat.

Pumpkin is suitable both fresh and frozen for the winter, grated or in pieces. Depending on the variety, pumpkin pieces will either fall apart when cooked or retain their shape. For sweetening, use sugar or honey, which are better added to the finished porridge than during cooking.

To prepare millet porridge with pumpkin in milk, prepare the required amount of ingredients according to the list.

Sweat the pumpkin cut into pieces in milk, i.e. in half milk. To do this, after boiling the milk, reduce the heat and cook over low heat for 5-10 minutes.

During this time, prepare the millet. If necessary, sort it out from the garbage, but it is better to buy cereals good quality, which does not require painstaking sorting of grains from you. Millet needs to be washed several times in cold water and several times - in the hot.

Send the prepared millet groats and a pinch of salt to a saucepan with milk and pumpkin, then pour in the second part of the milk. I plan to have a more crumbly than a viscous option, so two glasses of milk are used, it’s easy to divide in half.

Bring to a boil, reduce heat to low and simmer for 25 minutes covered.

Ready porridge should be allowed to stand for a few more minutes - steam out. Then add butter and optionally sugar or honey.

Millet porridge with pumpkin in milk is ready.

Enjoy your meal!

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.

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.

The most useful and tasty is considered millet porridge with pumpkin. 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.