Millet porridge with pumpkin in milk and water

The content of the article

• How to cook millet porridge with pumpkin
• In a slow cooker
• In the oven
• Millet porridge with pumpkin recipe
• In milk
• On the water
• In a pot
• Casserole
• Millet porridge with frozen pumpkin
• Millet porridge baked in pumpkin
• With raisins
• With dried apricots
• With apples
• With meat
• How to cook millet porridge with pumpkin tasty – cooking secrets

Hearty millet porridge with bright slices of pumpkin is associated with a carefree childhood for many: this was given in kindergarten or prepared by a grandmother. 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

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

In a slow cooker

Light, nutritious breakfast is prepared quickly without the participation of the hostess. Take a small pumpkin, washed millet, milk, prepare in accordance with the recipe – feed the whole family. Porridge in a slow cooker is especially aromatic and rich, almost like a Russian stove.

In the oven

Traditionally, pumpkin porridge is cooked on the stove, but you can darken it in the oven. The cereal is 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.

Millet porridge with pumpkin recipe

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

In milk

• Time: 40 minutes.
• Servings Per Container: 5 Persons.
• Calories: 314 kcal.
• Destination: for breakfast.
• Cuisine: Russian.
• Difficulty: Easy.

The simplest step-by-step recipe for preparing a wholesome treat provides for the presence of only three ingredients and forty minutes of free time, after which a bright orange, aromatic pumpkin porridge with millet in milk will appear on your dining table. After half an hour of cooking, be sure to darken the bowl with the porridge in the oven.

Ingredients:

• milk – 1 liter;
• millet groats – 200 g;
• pumpkin pulp – 500 g;
• salt, sugar – it tastes.

Cooking method:

1. Cut pumpkin pulp into small cubes or grate with coarse mesh.
2. Heat the milk, dip the vegetable cubes into it, cook for 15 minutes over medium heat.
3. Rinse millet under 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 130 ° C, darken the dish for 25-30 minutes until cooked. Serve to the table with a slice of butter on top.

On the water

• Time: 60 minutes.
• Servings Per Container: 5 Persons.
• Calories: 51 kcal.
• Destination: for breakfast.
• Cuisine: Russian.
• Difficulty: Easy.

Dietary, lean option will be no less tasty. Butter can be replaced with vegetable oil, for example, olive.

Ingredients:

• pumpkin pulp – 350 g;
• millet – 200 g;
• water – 1 l;
• salt, sugar – it tastes.

Cooking method:

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

In a pot

• Time: 60 minutes.
• Servings Per Container: 5 Persons.
• Calories: 312 kcal.
• Destination: for breakfast.
• Cuisine: Russian.
• Difficulty: Easy.

If you prefer to cook healthy, nutritious dishes, then try to make this option. A pumpkin porridge with millet in a pot has some manufacturing features: a pot of ingredients cannot be put in a very hot oven and baked at high temperature – the dish must be cooked. Do not fill 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 slices. Rinse it under water and dry it..
2. Rinse the cereals, pour over boiling water to leave the bitterness.
3. At the bottom of the form, put slices of vegetable, cereal, sugar and salt. Oil can be put now or at the very end.
4. Add milk so that it covers the ingredients.
5. Cover the pots 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.

Casserole

• Time: 60 minutes.
• Servings Per Container: 8 Persons.
• Calories: 298 kcal.
• Destination: for breakfast.
• Cuisine: European.
• Difficulty: medium.

Pumpkin casserole with millet is complemented by raisins, cinnamon, nuts – this is a very good option for a wholesome 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. Thoroughly rinse millet, pour boiling water over boil, cook until tender, pre-salted.
2. Grate pumpkin flesh with coarse grains, stew with vegetable oil, add sugar and cinnamon to taste.
3. Lubricate the mold, put half the porridge, smooth. The next layer will be pumpkin puree, followed by a layer of millet again.
4. Put the casserole in the oven, heated to 180 degrees, for 30 minutes. Turn over the finished treat, sprinkle with seeds and raisins.

Millet porridge with frozen pumpkin

• Time: 1 hour.
• Servings Per Container: 6 Persons.
• Calories: 78 kcal.
• Destination: for breakfast.
• Cuisine: European.
• Difficulty: Easy.

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

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

Millet porridge baked in pumpkin

• Time: 35 minutes.
• Servings Per Container: 6 Persons.
• Calories: 219 kcal.
• Destination: for breakfast.
• Cuisine: European.
• Difficulty: medium.

Fragrant millet porridge, stacked in a scraped pumpkin and baked in the oven, is saturated with aromas of spices. To prepare, take the middle pumpkin without damage, carefully cut 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;
• average pumpkin – 1 pc.;
• millet – 300 g;
• oil – 30 g;
• sugar – 30 g;
• honey – 1 tbsp. l .;
• cinnamon, orange zest – 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 zest, a little salt, sweeten, mix and put on top of a stick of butter.
3. Pour milk – it should cover the ingredients in a pumpkin pot.
4. Cover the container with a lid, place on a baking sheet, on which pour a little water.
5. Put in the oven for an hour and a half. Pour the finished dish with honey, sprinkle with nuts.

With raisins

• Time: 40 minutes.
• Servings Per Container: 6 Persons.
• Calories: 197 kcal.
• Destination: for breakfast.
• Cuisine: European.
• Difficulty: easy.

A simple, home-made recipe for a healthy, satisfying 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 medium-sized grater. Rinse and chop the dried apricots. Recipe for millet porridge with pumpkin and raisins can be supplemented with dried berries, candied fruits, nuts.
2. Pour millet with boiling water, set to cook for 20-25 minutes until half cooked.
3. Enter pumpkin pulp, dried fruits, add sugar.
4. As soon as the mass boils, pour milk, cook until tender.

With dried apricots

• Time: 1 hour.
• Servings Per Container: 6 Persons.
• Calories: 328 kcal.
• Destination: for breakfast.
• Cuisine: European.
• Difficulty: easy.

Bright orange ingredients of the dish perfectly cheer you up on a rainy autumn day and charge you with energy and positive. The dish is suitable for absolutely everyone: those who are on a diet (for weight loss), 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 the dried apricots, place in a bowl, add the washed, scalded millet to it.
2. Cut pumpkin flesh into cubes, put on top.
3. Pour in water and bring to a boil. Reduce heat, add milk, add sugar (or substitute), butter.
4. Stew under a closed lid for another 10 minutes.

With apples

• Time: 1 hour.
• Servings Per Container: 6 Persons.
• Calories: 316 kcal.
• Destination: for breakfast.
• Cuisine: European.
• Difficulty: easy.

Add ripe sweet and sour apples, medium pumpkin with bright orange fleshy pulp and cook a sunny, bright treat. Add 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. Dice apples and vegetable flesh.
2. Pour millet with boiling water (800 ml), salt, put to cook for 7-10 minutes.
3. As soon as the cereal breaks apart, add apples and pumpkin cubes, simmer over low heat for another 15-20 minutes.
4. Put honey, cinnamon, butter for a while until ready. Hold the dish under a closed lid and serve to the table.

With meat

• Time: 90 minutes.
• Servings Per Container: 6 Persons.
• Calories: 369 kcal.
• Purpose: for breakfast, dinner.
• Cuisine: European.
• Difficulty: medium.

This option of cooking millet porridge (with pumpkin and meat) will please men. A hearty, high-calorie dish is prepared without milk, on the water, adding your favorite spices and seasonings. If you don’t 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 – it tastes.

Cooking method:

1. Slice the washed meat in small portions..
2. Peel onions and carrots, cut into cubes.
3. Cut pumpkin flesh into cubes or randomly.
4. Rinse millet under running water, scald to remove bitterness.
5. Pour oil into a deep thick-walled pan, heat and fry the onions and carrots until soft.
6. Add meat, brown for 2-3 minutes.
7. Add boiling water, season, salt, cover and simmer until the meat is ready.
8. Put in the roast pumpkin cubes, simmer for 5 minutes, add the millet. Cook at a minimum temperature with the lid closed for another 20 minutes.
9. Check the readiness of the roast, if necessary, add liquid and slightly darken.

How to cook millet porridge with pumpkin tasty – cooking secrets

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

• So that millet with pumpkin was not only tasty, but also retained all the useful substances, in the old days it was cooked in earthenware, in the 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, for fidelity, it is better to boil it separately, and then transfer it to the container with the remaining 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 beneficial trace elements and vitamins..