Pumpkin porridge with millet is very healthy and tasty - in milk, in water, with the addition of rice, carrots, dried fruits.
Pumpkin occupies the main menu on the table in winter period. After all, it is a repository of all the necessary vitamins that we lack in winter. You can make many different dishes from pumpkin.
Delicious pumpkin baked in the oven. Pumpkin juice is very useful. Pumpkin can be baked with meat or added to other dishes.
But pumpkin porridge is very popular. It can be cooked with rice or millet. It turns out very tasty in a slow cooker.
- 0.5 kg fresh pumpkin pulp,
- 1 glass of milk of any fat content,
- 1 glass of millet groats,
- 150-170 g butter,
- 2 tbsp granulated sugar or natural honey,
- 1 tsp salt.
Cut the pumpkin in half and remove the seeds. Next, cut it like a watermelon and peel it. Rinse thoroughly under running water and grate with a pound on a coarse grater.
We take a cauldron. Thoroughly wash the millet. We pour it into a cauldron, pour the cereal with a glass of water and cook it over low heat until half cooked.
The cereal should completely absorb water.
Add a glass of milk, salt and granulated sugar. We mix everything thoroughly. We put on low heat, cover with a lid and cook for half an hour. Millet should be completely cooked and crumbly.
Add butter to the prepared pumpkin porridge and mix everything until it is completely dissolved. Pumpkin porridge with millet in milk should be infused for about ten minutes after cooking. In the meantime, we will make pumpkin juice from the remaining pumpkin and pour it into glasses. I use a juicer to make it.
Put pumpkin porridge with millet on plates and serve warm with vitamin juice. Such porridge with juice can be served for breakfast or dinner, and also included in the children's menu. Bon Appetit everyone!
Recipe 2: pumpkin porridge with millet (step by step photos)
Nutritionists recommend using pumpkin porridge with millet in milk both during the diet and during the treatment of diseases of the gastrointestinal tract. In such cases, in order to achieve the maximum benefit from porridge, sugar and butter either they don’t add it, or they put it, but in a very small amount. Sugar is often replaced with a small amount of honey.
- Pumpkin -200 gr.,
- Milk - 800 ml.,
- Millet - 1 glass,
- Sugar - 4 tbsp. spoons,
- Salt - on the tip of a teaspoon,
- Butter - 20 gr.
Before you cook pumpkin porridge with millet in milk, you should prepare the pumpkin itself.
Cut off a small piece from the pumpkin. Remove the hard skin from it. You can do this with a vegetable peeler or a sharp knife. Then grate the pumpkin on a medium or fine grater. Thanks to finely chopped pumpkin, pumpkin porridge will cook many times faster.
Pour the required amount of milk into the pan in which you will cook the porridge. By the way, about milk. Milk for cooking pumpkin porridge can be used both store-bought and purchased with a fat content of 1.5 to 3.5%. Whole homemade cow's milk is much fatter than store-bought, then during its use for cooking porridge, it can be diluted with water. On average, 30% of water is added from the amount of milk taken.
Put the millet groats in a deep bowl and rinse in two waters.
As soon as the milk boils, pour millet groats into it. Salt the porridge.
Stirring with a spoon (shovel), cook the porridge over low heat for 10 minutes. During this time, the millet will become softer, but not quite ready yet. It's time to add grated pumpkin.
Mix millet porridge with pumpkin. Let it cook for another 10 minutes. After this time, the porridge will become thicker, the pumpkin will boil and turn it into a beautiful yellow-orange color.
It's time to sweeten the porridge with sugar and flavor with butter.
After adding these ingredients, millet porridge with pumpkin should be brought to a boil again. After boiling, it will be possible to say that quick and tasty millet porridge with pumpkin in milk is ready. Divide it among plates. Sprinkle with nuts or dried fruit, if desired. Good appetite.
Recipe 3: how to cook pumpkin porridge with millet
Pumpkin porridge itself is especially useful in baby food, however, in combination with small, amazing in composition - grains of millet, it turns into something completely unimaginable. All children urgently need a plate of pumpkin porridge with millet.
- 500 g pumpkin;
- 150 ml of milk;
- 1/3 cup millet;
- sugar - if necessary.
The pumpkin must be peeled, core and seeds removed, and then chopped on a grater or in a food processor. By and large, for the love of art, you can play with a knife by cutting the pumpkin into curly cubes, rhombuses or flowers - you can if you have enough time and do not want to wash the bowl and knives of the food processor.
After that, put the pumpkin in a saucepan, add milk and put on fire. As it boils, the fire must be reduced to a minimum and cook for 15-20 minutes.
Rinse the millet thoroughly and add it to the porridge, then bring it over low heat until the cereal is ready (20-30 minutes). Ready porridge you can give it a little “upset” - covering the pan with a blanket or several thick towels, leave it alone for 15-20 minutes - the millet will open even better, connect with the rest of the ingredients.
As you can see, everything is easy, simple and fast. And the taste is delicious! This year it was very hot, a lot of sun, and all the pumpkins are sweet as sugar. I don't add sugar at all. But if you want, you can put honey, jam, and syrup in porridge. You can grate chocolate, add raisins, dried apricots, nuts. Well, and sugar, of course - if the soul requires it.
Recipe 4: Delicious Pumpkin Porridge with Millet and Rice
- fresh pumpkin (peeled) - 300-400 g;
- carrots - 1 pc.;
- rice - 2-3 tablespoons;
- millet - 2-3 tablespoons;
- granulated sugar - 2-3 tablespoons;
- milk - 250-300 ml;
- filtered water - 600-700 ml;
- vanilla sugar - 0.5 sachet
Peel and wash the pumpkin and carrots:
Prepare rice and millet:
Pour water into a heavy-bottomed pot (or cast iron pot) and put on fire:
Meanwhile pumpkin mode with medium-sized cubes:
Carrots cut into smaller cubes:
Put in a bowl:
When the water starts to boil, dip the pumpkin and carrots into it:
There should be just enough water to cover the vegetables. If there is more, drain the excess.
Cover with a lid and let simmer over medium heat for 15 minutes.
In the meantime, prepare sugar and vanilla sugar:
Thoroughly wash rice with millet in warm water, changing it several times:
Pour milk into the pan:
We leave to cook for another 15 minutes. It is important to ensure that the milk does not run away.
Carefully add cereals to the pan:
10 minutes later - sugar:
You can take less sugar - it all depends on taste!
Leave to cook on low heat for 10-15 minutes. Periodically stir the porridge from the bottom. At this stage, you can add milk if you see that the porridge is getting too thick.
When the pumpkin becomes soft, directly without removing it from the heat, ceiling it in a saucepan:
There is no need to push hard. Our goal is not to turn the porridge into a puree, but only to crush the bulk of the pumpkin and carrot cubes:
Many will have a question: “why not initially grate vegetables on a grater?” In my opinion, this is a little bit wrong))) I love it when pieces of pumpkin in porridge are visible, although they are crushed (but still not all and not completely).
We leave the porridge to languish under the lid for another 5 minutes and turn it off.
This porridge must be served hot, with butter, which should not be spared.
It turns out very tasty, fragrant and healthy! Especially for a child's growing organism!
Recipe 5, step by step: porridge with millet in a pumpkin in the oven
Kashi, so loved by our ancestors, has almost lost its popularity and is cooked infrequently in most families. But what if you cook real millet porridge in a pumpkin?
Even the most fastidious eaters will not refuse to try golden porridge - the original appearance and delicious dish. Porridge in pumpkin is not only good in taste, but also healthy.
- Pumpkin 1 pc.
- Millet 1 cup
- Milk 1 l
- Salt 1 teaspoon
- Sugar 2-4 tbsp. a spoon
- Butter 100 g
For cooking, we need a ripe orange pumpkin about 25 centimeters in diameter.
Thoroughly wash and dry the pumpkin, cut off the top from the side of the stem, we use it as a cover.
With a knife and a tablespoon, remove the pulp from the pumpkin, leaving the walls about a centimeter thick.
Disassemble the pulp: remove the fibrous part and seeds, and grate the hard pieces of pumpkin. We need a glass of pulp (the rest can be used for cooking or pies).
Put the grated pumpkin into a pumpkin "pot".
Rinse the millet in plenty of water until it is completely transparent. After that, scald the grits with boiling water and transfer to the grated pumpkin.
Pour sugar and salt into milk and bring it to a boil. Pour the milk into the pumpkin, stir the grits with pumpkin pulp, add butter, cover the pumpkin with a “lid” and put in the oven to bake. Pumpkin is best placed in a mold, pan or on a baking sheet with sides in case the milk starts to splash out. If about 2 centimeters remain to the edge of the pumpkin "pot", then usually the milk does not run away.
Porridge is being prepared for a long time, but almost does not require attention. After an hour, remove the “lid” and cook the porridge for another 30-60 minutes, until a ruddy foam appears on the surface, like in baked milk.
Millet is completely steamed, the porridge turns out to be quite thick, but soft, fluffy and fragrant. When serving, if desired, you can add more butter, candied fruits or raisins, but even without any additives, it tastes divine.
Recipe 6: pumpkin porridge with millet in the oven (with photo)
Millet porridge with pumpkin is a traditional Russian dish. Porridge is the most useful and nutritious breakfast, it is not for nothing that all nutritionists recommend starting the day with it. Millet porridge with pumpkin does not require the addition of sugar, so even those who watch their figure can eat it.
- millet groats - 1 cup
- pumpkin - 0.5 kg
- milk - 3 cups
- butter
To prepare this delicious breakfast we need the following ingredients: pumpkin, millet, milk, butter, salt.
We clean the pumpkin from the peel, take out the seeds and cut into cubes. The smaller we cut, the faster the pumpkin will cook.
We put a saucepan on the stove, pour milk into it, salt and bring everything to a boil.
While the milk is boiling, thoroughly rinse the millet and let the excess liquid drain.
When the milk boils, add pumpkin to it and cook it over low heat for 5-10 minutes, depending on how large you cut the pieces.
After 5-10 minutes, add millet to the pumpkin and cook for another 30 minutes.
After 30 minutes, we get such a porridge.
We shift her pots and put a piece of butter on top.
We cover the pots with a lid, and if they are without lids, you can cover with foil, as I did. We put the pots in the oven, heated to 200 degrees for 20 minutes.
After 20 minutes, we take out the pots. You can transfer the porridge to plates, or serve directly in pots.
Recipe 7: pumpkin porridge with millet on the water (step by step)
In the winter cold, you really want something bright, tasty, nutritious and warming, so we recommend that you cook millet porridge in water with pumpkin, because, in addition to the above qualities, it is also extremely useful. It is orange foods that are recommended for daily intake on dull cold days. You can cook both salty and sweet dishes from them, adding butter, honey, sugar, jams or jams to taste. You can serve salted millet porridge on water with pumpkin with meat or fish dish, with sausage or ham. And you can cut the pumpkin as you like - since it is added to the container at the same time as the cereal, even large pieces will have time to cook.
- 150 g millet
- 150 g fresh pumpkin
- 400 ml hot water
- 0.5 tsp topless salt
- 1 tsp Sahara
If you are preparing millet porridge for the first time, then be sure to remember one rule for such cereals: you need to wash it at least 4-5 times until the water becomes clear, otherwise the cereal in the porridge will be bitter. So, pour the millet into a deep container and rinse. From scales, like buckwheat or barley groats, millet does not need to be sorted out.
Transfer the millet to a container with a non-stick bottom: a cauldron, a saucepan or a saucepan.
Peel a piece of pumpkin, rinse and grate with small cells into a salad bowl or on a plate, board.
Put the pumpkin mass on the millet.
Add salt and sugar (the rate indicated in the recipe can be adjusted to your taste).
Pour in hot water, ideally - boiling water (so you can reduce the cooking time).
Place the container on the stove, turning on the maximum heat, and bring to a boil, then minimize the heat and cook the porridge for about 15-20 minutes.
The dish should not turn out thick, the porridge should be semi-liquid, slightly boiled. At the very end, you can add a piece of butter if desired.
Put the porridge on plates, garnish and serve warm.
Recipe 8: how to cook pumpkin porridge with millet
Pumpkin porridge with millet will best recipe for delicious light breakfast or lunch. Millet and pumpkin by themselves are literally a storehouse of useful elements and vitamins, and by combining them together in one dish, you will get the healthiest and most healthy food, which can only be imagined.
- water - 3 cups
- millet groats - 1 cup
- milk - 1 cup
- pumpkin - 500 gr
- butter - 100 gr
- sugar - 1 tbsp.
- vanilla sugar - 1 sachet
- edible salt - 3 tsp
First we need to clean the pumpkin. After that, we cut it into small cubes, put it in a saucepan, pour one glass of water there and turn on the fire. You need to wait until the water boils, then boil the pumpkin until it becomes soft.
Now rinse the millet thoroughly in cold water, preferably several times. Throw it into the pan, pour two glasses of water and wait until the porridge boils. After that, reduce the heat a little and boil for about 10 minutes. Make sure all the water doesn't boil away! You can tell the cereal is ready when small holes appear on the surface.
And now you should boil the milk, after which it will need to be poured into porridge. Then add two teaspoons of salt and cover the pot with a lid. Reduce the heat to a minimum and let the porridge brew for about 15 minutes.
In my understanding, pumpkin is in no way associated with sweetness and dessert; only serious and serious dishes are prepared from it in our area. hearty meals. Therefore, we are preparing millet porridge today according to oriental recipe, but it still turns out moderately sweet and very tender. You can add a flavor note with your favorite spices or ready seasonings for meat, chicken, etc.
To prepare millet porridge with pumpkin on the water, we take all the products from the list.
Rinse the millet several times and pour over cold water for 40 minutes. This is necessary so that the porridge cooks very quickly.
Peel the pumpkin and onion and cut into small pieces. I cut the onion into small strips, and the pumpkin - into larger strips.
V vegetable oil fry the onion until just golden.
Add pumpkin and fry, stirring, for five minutes. Salt, sprinkle with pepper and spices.
Drain the water from the millet and add it to the cauldron.
Pour fresh water in a ratio of 1:4 or slightly less. if you love viscous porridge then do the same. If you like drier porridge, then the proportions of water should be reduced. For 150 grams of millet, I took about 600 grams of water, weighed everything in grams. Bring to a boil over high heat, remove the foam, reduce the heat so that the boil is weak, and cook with the lid ajar for 10-12 minutes.
After 10 minutes, mix the porridge and let it reach under a tightly closed lid over low heat, another 5-7 minutes. Taste and, if necessary, add more salt. Make sure the porridge doesn't burn.
Millet porridge on water with pumpkin is ready. Serve well with homemade pickles. Enjoy!
In the winter cold, you really want something bright, tasty, nutritious and warming, so we recommend that you cook millet porridge in water with pumpkin, because, in addition to the above qualities, it is also extremely useful. It is orange foods that are recommended for daily intake on dull cold days. You can cook both salty and sweet dishes from them, adding butter, honey, sugar, jams or jams to taste. You can also serve salted millet porridge on the water with pumpkin to a meat or fish dish, with sausage or ham. And you can cut the pumpkin as you like - since it is added to the container at the same time as the cereal, even large pieces will have time to cook.
Ingredients
- 150 g millet
- 150 g fresh pumpkin
- 400 ml hot water
- 0.5 tsp topless salt
- 1 tsp Sahara
Cooking
1. If you are cooking millet porridge for the first time, then be sure to remember one rule for such cereals: you need to wash it at least 4-5 times until the water becomes clear, otherwise the cereal in the porridge will be bitter. So, pour the millet into a deep container and rinse. From scales, like buckwheat or barley groats, millet does not need to be sorted out.
2. Transfer the millet to a container with a non-stick bottom: a cauldron, a saucepan or a saucepan.
3. Peel a piece of pumpkin, rinse and grate with small cells into a salad bowl or on a plate, board.
4. Put the pumpkin mass on the millet.
5. Add salt and sugar (the rate indicated in the recipe can be adjusted to your taste).
6. Pour in hot water, ideally boiling water (this way you can reduce the cooking time).
7. Place the container on the stove, turning on the maximum heat, and bring to a boil, then minimize the heat and cook the porridge for about 15-20 minutes.
Millet porridge is one of the most popular in Russia. It is especially relevant as a nutritious breakfast, and in combination with pumpkin is a powerful source of useful substances. Most often, millet porridge on water with pumpkin is included in the diet of children, as well as those who want to lose weight.
Features: benefit and harm
Millet porridge has a high content of nutrients that nourish the body with energy for for a long time. It has an interesting neutral taste that many children like. It goes well with the sweet taste of pumpkin, and their combination creates a unique appetizing aroma.
The most outstanding beneficial properties of millet grain include its following features.
- The composition of millet grain includes amino acids indispensable for the construction of cells, which can improve the condition of the skin and bring it into tone. Especially its use is recommended for people who are engaged in active sports and at the same time subject their body to strict diets.
- Millet porridge contributes to the accelerated removal of harmful toxins from the body, which improves the general condition of a person, and also improves his mood.
- A rich complex of vitamins is an excellent helper in the fight against depression, effectively accompanies strict long-term diets, reducing their adverse effects on the body.
- Wheat is considered a nutritious and healthy product that helps to recharge your batteries and get in shape.
Pumpkins attract attention with their dietary properties. Nutritionists recommend it for use by people who are fond of proper nutrition and are in search of tasty, useful product, which would help to replenish the missing substances in the body. Thus, pumpkin not only enhances beneficial features millet grain, but also complements them with other properties.
- The composition of the pumpkin is characterized by a high content of minerals, including potassium and calcium, which have a beneficial effect on the human skeletal system, strengthening it. This vegetable is especially important for growing and elderly organisms.
- Vitamin K is considered very rare and its content in pumpkin is much higher than in other popular vegetables. It has a positive effect on the human circulatory system, as well as the digestive tract.
- Especially cereals with pumpkin are useful for those who suffer from stomach ulcers and need to stabilize the level of cholesterol in the body.
special harmful properties millet porridge with pumpkin was not noticed, but it is not recommended to eat it often for those who suffer from constipation and acute forms of gastric diseases.
Popular Recipes
Porridges cooked on water are considered dietary. The following porridge recipe is common, for which you will need:
- pumpkin - 500 g;
- millet peeled - 1 cup;
- water - 700 ml;
- salt, sugar - to taste.
The cooking process is quite simple and does not take much time.
- Sort and rinse millet under running water 3-4 times. Put in a dish with thick walls, pour boiling water for 5 minutes to make the future porridge softer, and cover with a lid.
- Separate the pulp from the pumpkin, rinse and cut into small cubes or strips - depending on the preferences of the cook.
- Pour water into a saucepan, add salt and chopped pumpkin. Bring to a boil and cook for 2-3 minutes.
- After the specified time, add millet to the pumpkin. Boil porridge for 20-25 minutes until fully cooked. After a couple of minutes, add sugar, turn off the heat and cover tightly. Leave for 10 minutes.
The finished dish is served hot. Butter can be added for a richer flavor and texture.
Also, such porridge can be cooked in a slow cooker in the “porridge” mode, after putting out the pumpkin.
For children, the following recipe will be more to your liking. To prepare it, you need ingredients such as:
- pumpkin pulp - 350 g;
- water - 1 l;
- millet - 250 g;
- fresh apples - 2 medium or 1 large;
- salt, sugar, cinnamon - to taste.
Cooking a dish in the oven.
- Sort the millet thoroughly, rinse and pour boiling water for 10 minutes.
- Peel pumpkin and apples and cut into small pieces. Put in a baking dish, pre-mixed with sugar, salt and cinnamon.
- Put the millet on top of the container. To fill with water. Cover the container with a lid or foil and put in the oven, preheated to 180 degrees, for 30-40 minutes.
Serve the porridge hot, stirring in advance. Also, this dish can be cooked in individual pots and served ready meal immediately in them, adding honey to the porridge.
As a rule, millet porridge with pumpkin is boiled in milk. But if you didn’t have it or this product is contraindicated for you, you should not give up the idea of preparing this healthy and tasty dish.
Today we will tell you how to cook millet porridge with pumpkin on water so that it does not concede in taste to a similar milk-based dish.
Millet porridge with pumpkin on the water - a recipe for cooking with raisins
The easiest way to improve taste qualities porridge is the addition of raisins and cinnamon. These two components will transform the dish and make its taste simply irresistible.
Ingredients:
- millet - 330 g;
- filtered water - 520 ml;
- pumpkin pulp - 720 g;
- seedless raisins - a handful;
- - a pinch;
- sugar or honey - to taste;
- peasant butter - 55 g.
Cooking
- To begin with, we prepare the pulp of the pumpkin, ridding the vegetable of seeds and outer peel, and cut it into medium-sized cubes.
- We place the vegetable slices in a saucepan or saucepan, pour in water and place the bowl over moderate heat.
- Cook the pumpkin from the moment of boiling for ten minutes.
- In the meantime, we thoroughly wash the millet, pour boiling water over it for a minute, then rinse it again and drain the water.
- We rinse the raisins well and fill them with water for a while.
- When the pumpkin slices become a little softer, put millet and raisins to them, add salt to taste and cook on the lowest heat, stirring from time to time, until the millet grains are soft and boiled.
- Add a pinch of cinnamon and a slice of butter to the porridge, mix gently, cover with a lid and leave to evaporate for forty minutes under a blanket.
The porridge can be sweetened to taste if desired. If you will use for this purpose, then it is better to add it immediately before serving the dish. Sugar will need to be added along with millet and raisins.
Millet porridge with pumpkin on the water in a clay pot, in the oven
Another win-win cooking option delicious porridge on water is the use of a pot and an oven for this purpose. This way heat treatment always gives excellent results and divine taste of the dish.
Ingredients:
- millet - 220 g;
- water - 660 ml;
- pumpkin pulp - 420 g;
- coarse rock salt - to taste;
- peasant butter - 95 g.
Cooking
- We prepare the pumpkin, as in the previous case, getting rid of the seeds and peel and cutting the pulp into cubes.
- We put the pumpkin mass in a clay pot and prepare the millet.
- We wash the cereal in several waters, pour boiling water for a couple of minutes, after which we drain the water, and wash the millet again with clean cold water and put it in a pot with a pumpkin.
- We add peasant butter there, throw salt and fill the components with the required amount of purified water.
- Cover the pot with a lid and place in a cold oven. We set the device to a mode with a temperature of 185 degrees and cook the porridge for an hour. After the signal, we leave the pot in the oven for another one and a half hours, after which we can lay out the fragrant porridge on plates and serve it to the table.
Such porridge with pumpkin is good both for a side dish and as a sweet dish. In the latter case, it must be seasoned to taste with honey.
