Pumpkin porridge with millet in milk – recipes with photos. How to cook milk porridge with pumpkin and millet

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Decades ago, this was the main dish on the table of a Russian person. Over time, for some reason, they forgot about it, but in vain. Wheat groats are enriched with vitamins, vegetable proteins, amino acids and trace elements, and pumpkin pulp, plus everything else, is rich in fiber.

How to cook pumpkin porridge with millet

You can prepare refreshments in different ways: on the stove, in the oven (in thermal glass, pots) or in a slow cooker. Regardless of which recipe will be used, breakfast or a side dish will always turn out fragrant and healthy. Porridge with pumpkin and millet belongs to the category of dishes that are easy to prepare. Even a novice in the kitchen can master it. A delicious recipe for pumpkin treats should be known to every mother, because a child’s growing body needs healthy food.

Pumpkin porridge recipe with millet and milk

  • Cooking time: 40-55 minutes.
  • Servings Per Container: 3 Persons.
  • Calorie dishes: 124 kcal.
  • Purpose: for lunch, breakfast.
  • Cuisine: Russian.
  • Difficulty: easy.

The simplest and most delicious recipe for pumpkin porridge with millet is the classic one, cooked in a pan on the stove. Based on the taste preferences of the family, in addition to breakfast, you can add berries (fresh or frozen) and honey. Grinding a vegetable is not necessary, you can use slices. Useful pumpkin porridge with millet in milk will appeal to all family members and will give energy for the whole morning. A dish can be used for lunch – as a side dish.

Ingredients:

  • pumpkin – 0.3 kg of pulp;
  • millet – 100 g;
  • milk – 2 tbsp .;
  • salt, sugar;
  • honey, berries – at will;
  • a piece of butter.

Cooking method:

  1. Grind vegetables through a blender or meat grinder.
  2. Rinse the groats thoroughly under water, then pour boiling water for 5 minutes.
  3. Take a pan, pour milk. Boil. If necessary, add salt, sugar, honey. Mix.
  4. Put the flesh of a pumpkin, cook for about half an hour over low heat.
  5. Add washed cereal. Continue cooking for another 15-20 minutes.
  6. Try the cereal for preparedness.
  7. Add berries or apple if desired, cook another 5 minutes.
  8. Flavor ready-made treats with butter.

Pumpkin porridge in milk with millet in a plate

Pumpkin porridge with millet in milk

  • Cooking time: 50 minutes.
  • Servings Per Container: 4 Persons.
  • Calorie dishes: 122 kcal.
  • Destination: for breakfast.
  • Cuisine: Russian.
  • Difficulty: easy.

Every mother should know how to cook a healthy Russian breakfast, superior in value to sausage sandwiches. Pumpkin and millet porridge in milk is rich in vitamins, amino acids and trace elements. To give the dish a unique taste and aroma, you can add raisins, cinnamon, dried fruits or a spoonful of honey – depending on the preferences of households. How to cook such a treat, every housewife should know.

Ingredients:

  • pumpkin – 400 g of pulp;
  • millet – 1 tbsp .;
  • milk – 0.4 l .;
  • butter – 3 tbsp;
  • salt, sugar.

Cooking method:

  1. Sort and rinse groats.
  2. Boil for 10 minutes, drain the remaining liquid.
  3. Cut the pulp of pumpkin into small cubes. Put in a container, fill with water, cook for half an hour until softened.
  4. Add millet, mix, salt while boiling, pour milk. Cook for 10 minutes. Stir occasionally so that the treat is not burnt.
  5. Add sugar and butter to the finished dish.

Platter of millet and millet porridge

Millet porridge with pumpkin in a pot

  • Cooking time: 60 minutes.
  • Servings Per Container: 5 Persons.
  • Calorie dishes: 213 kcal.
  • Purpose: for breakfast, lunch.
  • Cuisine: Russian.
  • Difficulty: easy.

Pumpkin porridge with millet and milk is a Russian home-made treat, beloved by all generations. Cooking it on fire in a pan is considered classic, but experiments are welcome. Millet porridge made in pots in the oven turns out to be softer and saturated with the aromatic smell of pumpkin. Strict proportions can not be respected. Adjust the amount of vegetable according to your preference. If you remove sugar and sweets, you can use the product as a side dish for meat.

Ingredients:

  • millet – 1 tbsp .;
  • milk – 0.5-0.6 l;
  • peeled pumpkin – 0.5 kg;
  • butter, salt – to taste.

Cooking method:

  1. Rinse the cereal several times.
  2. Heat the milk. Put the pumpkin previously cut into pieces. Add salt, bring to a boil.
  3. Put millet in a pan, mix, make a slow fire, cook for 15 minutes under the lid.
  4. Remove from heat, transfer to a pot, season with butter, close and put in an oven preheated to 130 degrees for half an hour.
  5. You can add powdered sugar, a spoonful of honey or jam to the finished treat.

Millet porridge in milk with pumpkin in pots

Milk millet porridge with pumpkin in a slow cooker

  • Cooking time: 50-70 minutes.
  • Servings Per Container: 4 Persons.
  • Calorie dishes: 153 kcal.
  • Destination: for breakfast.
  • Cuisine: Russian.
  • Difficulty: easy.

Pumpkin porridge with milk in a slow cooker is cooked without much hassle. It is worth loading the ingredients and waiting for the signal, not afraid that the dish will burn or milk will run away. You don’t have to mix anything for half an hour. You can use any berries in the recipe, besides both fresh and frozen. How to cook this treat according to a delicious recipe, every mother should know. Opponents of sugary foods may refuse sugar.

Ingredients:

  • pumpkin pulp – 0.5-0.6 kg;
  • milk – 3 tbsp .;
  • millet – 100 g;
  • sugar to taste;
  • berries (raspberries or other) for decoration – a few pieces;
  • mint – 3-4 leaves;
  • butter.

Cooking method:

  1. Grind the pulp of the vegetable with a meat grinder. Put in a multicooker bowl.
  2. Add oil. Close the multicooker and cook in the “Baking” mode for 10 minutes.
  3. Fans of sweet treats can add sugar. In this case, the multicooker lid must be opened carefully so as not to burn yourself with steam.
  4. Pour in pre-washed and sorted cereals.
  5. Pour 3 cups of milk, mix.
  6. Close the lid of the device. Set the appropriate mode for 40-45 minutes.
  7. At the end of the work, check the readiness and the required consistency of the dish. If the mass is too liquid, then you should close the lid and continue cooking in the same mode for 10-15 minutes. If thick – add milk and leave in the “Heating” mode for 15 minutes.
  8. Arrange the finished aromatic treat in plates, decorate with berries and mint leaves.

Millet millet porridge with pumpkin in a glass bowl

Oven pumpkin and millet porridge

  • Cooking time: 30 minutes.
  • Servings Per Container: 5 Persons.
  • Calorie dishes: 134 kcal.
  • Destination: for breakfast.
  • Cuisine: Russian.
  • Difficulty: easy.

Pumpkin in the oven with millet and milk is a great start to the day. Whatever recipe is used to prepare this dish, you will get a wholesome, hearty and fragrant breakfast. During fasting, you can refuse to add butter. It is worth noting that the cold baking tray from thermal glass must be put in an unheated oven so that it does not burst.

Ingredients:

  • millet – 200 g;
  • pumpkin pulp – 500 g;
  • honey – 2 tbsp .;
  • sugar – at will;
  • milk – 2 tbsp .;
  • butter 2 tbsp.

Cooking method:

  1. Sort out the cereals and rinse several times.
  2. Pour with milk and put on the stove, cook until half cooked.
  3. Cut the vegetable into slices. Add to prepared cereals, add sugar (optional). Mix.
  4. Put the semi-finished porridge in the form of thermal glass.
  5. Add oil, pour honey on top.
  6. Good to close with foil.
  7. Put the mold in the oven, and then preheat it to about 180 degrees.
  8. Cook for about 60 minutes. Then let it brew for another 5 minutes under a towel.
  9. Mix the prepared porridge and pour over honey.

Diced Pumpkin

Millet-rice porridge with pumpkin in milk

  • Cooking time: 60 minutes.
  • Servings Per Container: 4 Persons.
  • Calorie content: 116 kcal.
  • Destination: for breakfast.
  • Cuisine: Russian.
  • Difficulty: medium.

Another healthy breakfast option is millet porridge with rice and pumpkin. Many people like a coarse-grained dish. Breakfast is amazingly tasteful and beautiful in appearance. Rice and cereal are taken in equal proportions. The recipe for a delicious sweet dish uses honey and sugar. Those who are against these products can safely refuse them, while the taste of the treat will not suffer at all.

Ingredients:

  • millet – 50 g;
  • rice – 50 g;
  • pumpkin 0.25 kg;
  • milk – 2.5 tbsp .;
  • sugar – 1 tbsp;
  • salt, butter – to taste;
  • natural honey – 1 tbsp.

Cooking method:

  1. Pour milk into a container, bring to a boil, add salt, sugar, honey.
  2. Peel the pumpkin, separate from the peel, chop into cubes. Add to milk, cook for 20 minutes.
  3. Prepare rice and millet (sort, rinse). Pour into a saucepan. Wait for the boil, turn it down. Cook until cooked.
  4. Try the cereal for readiness.
  5. While the food is hot, add butter, mix.
  6. Fragrant rice and millet refreshment is ready. It remains to arrange everything on a plateau.
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