If you decide to quickly cook a healthy and hearty porridge for breakfast or dinner, we will tell you how to cook pumpkin porridge with millet. The dish turns out to be very nutritious and aromatic. After all, pumpkin contains many vitamins and has a great effect on digestion.

Pumpkin porridge recipe with millet and milk

Ingredients:

• pumpkin - 500 g;
• milk - 3 tbsp.;
• millet - 200 g;
• sugar - 150 g;
• light raisins - 70 g;
• - 50 g;
• fine salt - a pinch;
• water - if necessary.

Preparation

So, we wash the raisins in advance, fill them with boiling water and leave for 30 minutes. In the meantime, prepare the rest of the ingredients: rinse the pumpkin, peel and cut into small slices. Then put it in a small saucepan, fill it with cold milk and cook over medium heat for 30 minutes. After that, add granulated sugar to taste and mix thoroughly with a wooden spoon. Put a piece of butter and 15 minutes before the pumpkin is ready, add millet, cover and simmer the dish. At the very end, we throw in the washed raisins, mix well, add some salt with pumpkin and millet as desired and invite everyone to the table.

Pumpkin porridge with millet recipe

Ingredients:

• pumpkin - 300 g;
• millet groats - 1 tbsp.;
• filtered water - 2.5 tbsp.;
• fine salt - to taste;
• butter - 30 g;
• low-fat sour cream - to taste.

Preparation

To prepare pumpkin porridge with millet, rinse the groats thoroughly several times. Then, pour water into a small saucepan, put on fire and bring to a boil, adding salt to taste. Process the pumpkin, cut into small cubes and lay out neatly in hot water... Cook until soft, then carefully pour the remaining liquid into a bowl. We put the pumpkin broth on the fire, boil and add the prepared cereal. As soon as the porridge is cooked, put the pumpkin pieces on top and send the dishes to the oven, preheated to 180 degrees. We mark for about 15 minutes, and serve porridge with butter and sour cream.

Recipe for pumpkin porridge with millet in a slow cooker

Ingredients:

• millet - 1 tbsp.;
• milk - 3 tbsp.;
• sugar - 1.5 tbsp.;
• pumpkin - 350 g;
• butter - 25 g;
• salt.

Preparation

We wash the pumpkin and peel it from the peel and seeds. Cut the pulp into small cubes or chop on a coarse grater. We wash the millet and scald it with boiling water so that there is no bitterness left in the cereal. Now put the pumpkin pieces on the bottom of the multicooker, add millet, throw in sugar and salt to taste. To make the porridge tastier and more aromatic, put a small piece of butter in a saucepan and mix. We close the device with a lid, set the Milk Porridge program and cook the dish for 1 hour. An acoustic signal will inform you when the dish is ready. Put the hot pumpkin porridge in a clay cup, add oil, mix and serve.

Pumpkin porridge with millet

Ingredients:

Preparation

We wash the pumpkin, wipe it with a towel and clean it from the tough crust and seeds. Rub the processed pulp on coarse grater... We wash the millet thoroughly, pour it over with boiling water or lightly fry it in sunflower oil. To do this, pour the cereal into the multicooker bowl, close the lid of the appliance, set the "Fry" program and set it for 5 minutes. After that, add the pumpkin, pour in the water and salt the dish to taste. Select the "Milk porridge" mode on the display and cook for an hour. Towards the end of cooking, we throw in the spices, aromatic herbs and serve pumpkin porridge with sour cream or cream.

List of recipes in the article:

Millet porridge on milk with pumpkin

Millet porridge with mashed pumpkin

V this recipe pumpkin is added to millet porridge in the form of mashed potatoes.

To make this breakfast for 4 servings, you will need the following ingredients:

• millet groats - incomplete glass
• milk - 2 glasses
• pumpkin - 300 grams
• water for cooking millet - 2 glasses
• water for boiling pumpkin - 50 ml
• sugar - 3-4 tablespoons
• salt - 1 teaspoon
• butter to taste

Go over and rinse the millet groats several times until the water drained from it becomes clear. Dip the millet in a large number of boiling water and cook until half cooked for about 15 minutes. Then drain the water and pour the milk into the pan. Reduce the heat to a minimum and cook until tender, until the millet is completely boiled down.

In the meantime, rinse the pumpkin, cut out a slice from it, which will need to be added to the porridge. Remove the seeds from this slice and peel it, then cut the pulp into small pieces. After that, put the pumpkin pieces to boil, pouring a little water over them. When the pumpkin is boiled, mash it.

Depending on the type of pumpkin, its cooking time varies from 15 to 25 minutes.

Add mashed potatoes to the finished millet porridge with milk, after which the millet will turn into a characteristic golden hue. Cook the porridge for about five more minutes. Ready dish season with butter and serve hot.

Millet porridge with pumpkin pieces

The next recipe for millet porridge with milk differs from the previous one in that pumpkin is added to it in the form of pieces. At the same time, millet and pumpkin are boiled together, which greatly simplifies the cooking process.

To prepare this breakfast you will need:

• millet groats - 1 glass
• pumpkin - about 300 grams
• milk - 2 glasses
• water - 2 glasses
• butter - 3 tablespoons
• salt to taste
• sugar - to taste

Sort and rinse the millet thoroughly. Cut the peel from the pumpkin and cut the flesh into 1 x 1 cm cubes.

It is more convenient to cut the peel from the pumpkin with a vegetable peeler.

Pour millet into a saucepan, add pumpkin pieces and pour over hot water... Put on fire, salt, remove the foam and quickly evaporate all the water until the millet has time to boil. You do not need to stir the porridge. Then add the hot milk, put the lid on the pot, and cook the porridge over medium heat until it's completely cooked. Add butter to the pumpkin millet porridge and wait until the butter is completely melted. After spreading the porridge on plates, if you wish, you can sprinkle it with sugar on top.

An old recipe for millet porridge with pumpkin

If time permits, you can cook "Russian pumpkin" wheat porridge according to old recipe... In the old days, wheat porridge was cooked in cast iron in a Russian oven. Today, there are many different kitchen devices for its preparation, but it is almost impossible to repeat the taste of porridge from the oven. In urban conditions, you can get as close to it as possible by cooking in ceramic pots.

To prepare such wheat porridge with the pumpkin, you will need the following ingredients:

• millet groats - 1 glass
• pumpkin - 500 grams
• milk - 4 glasses
• butter - 30-50 grams
• hard boiled egg (optional) - one piece
• cream to taste
• salt to taste
• sugar or honey - to taste

You can add a hard-boiled egg, passed through a meat grinder or chopped in a blender to the finished millet porridge with pumpkin

After peeling the pumpkin, grate its pulp or mince it. V thick-walled saucepan boil the milk, then add the grated pumpkin to it. After adding salt, cook it for about five minutes, then add millet groats. Cook for 30 minutes under a closed lid.

Divide the pumpkin and millet porridge into the butter-coated ceramic pots. To each of them also add one spoonful of butter, a crushed egg, then stir. Place the pots in the oven over low heat (150 ° C) for 20-30 minutes. Before serving, each portion can be seasoned with cream, honey or sugar can be added to taste.

Millet porridge with pumpkin on the water

Probably not many housewives know that in traditional recipe millet porridge with pumpkin is not used milk at all, but water. The preparation of such a breakfast does not require large expenses, and the dish turns out to be lean.

Calorie content: Not specified
Cooking time: Not indicated

During the fast, millet porridge with pumpkin on water, the recipe with a photo of which I described in detail step by step, for you, will become a real lifesaver, a recipe for all occasions. Millet is cooked relatively quickly, so delicious nutritious millet with pumpkin can be served not only for lunch or dinner, but also for breakfast. To shorten the cooking time, you can soak the millet in cold water overnight or before stewing the pumpkin. If your millet is bright yellow, then, most likely, grits are polished, such millet is cooked very quickly and without soaking. And the pale yellow one takes longer to cook - it is better to soak such cereal at least for a short time. I offer you another selection.
During cooking or after turning off the heat, add dried fruits to the porridge: raisins, dried apricots, prunes, dates, figs. And when serving, you can season millet porridge with pumpkin with honey or pour with jam, add a couple of spoons pumpkin jam.

Ingredients:

- fresh pumpkin without peel and seeds - 300-350 gr .;
- millet - 1 glass;
- water for porridge - 1.5-2 glasses;
- water for boiling pumpkin - 0.5 cups;
- sugar - 2-3 tablespoons;
- salt - 1/3 tsp;
- raisins or other dried fruits - 1-2 handfuls.

Recipe with photo step by step:

Cut off the peel and loose pulp with seeds from the pumpkin. If the center is not very fibrous, just select the seeds, leave the pulp. Wash the pumpkin and cut into small pieces. Transfer to a cauldron.

Put on low heat, pour in half a glass of water. Cover tightly and simmer for ten minutes, until the pumpkin is soft. When pressed, the pieces should be easy to knead almost into a puree.

Rinse millet groats in a sieve colander or sieve before cooking. Pour in two glasses if necessary cold water and leave for a while so that the grains swell.

Mash a soft pumpkin with a crush, a few pieces can be left intact and added to ready-made porridge... Transfer to pumpkin puree millet, add salt and sugar.

Mix. Pour in two glasses of water. If the cereal has been soaked, then less water will be needed, about one and a half glasses. Cover the cauldron and put on high heat.

As soon as intense boiling begins, reduce the heat to low. Cook until almost all the water is absorbed. Stir two to three times.

Put the cauldron on the flame divider, cook for 20-25 minutes until the cereals are soft and the water is completely absorbed. Do not stir the millet during cooking if you want the porridge to be crumbly. Or stir for viscous millet. I think you will useful information.

Serve the millet porridge hot, adding steamed raisins and slices stewed pumpkin... Or add dried fruits at the very end of cooking, about five minutes before full readiness... During this time, dried apricots or prunes will have time to steam and give their taste to millet with pumpkin. If porridge is not cooked like lean dish, then you can serve it with butter and a glass warm milk... Bon Appetit!

Just a couple of centuries ago, millet was one of the main dishes. Slavic cuisine... Today, the recipe for millet porridge with pumpkin in milk is used to prepare delicious and healthy breakfast for children and adults. Below are several options for preparing a dish, from the simplest in terms of components to the more multi-component, sweet and rich in flavors.

Classic millet porridge with pumpkin in milk

Nutritious and at the same time delicious breakfast there will be millet porridge with the addition of pumpkin pulp, boiled in milk. Breakfast is prepared very quickly, perfectly satiates and gives a lot useful microelements the body, which is especially beneficial for children.

For 4 servings you will need:

• millet - 1 stack.;
• milk - 3 stack.;
• pumpkin - 500 gr;
• sugar - 1 tsp;
• salt - ½ tsp.

First, you need to prepare the pulp of the pumpkin: peel a small slice of the fruit, cut it into small cubes. Milk should be warmed up in advance, pumpkin pieces should be dipped into it and boiled for ten minutes. The cereal cooks faster, so we add it to the half-finished pumpkin. Rinse the groats in advance from dust and debris. Simultaneously with the cereal, add salt and sugar, mix, reduce the heat and cook under a lid for a third of an hour.

Ready millet with pumpkin turns out thick consistency... If you like more gruel, increase the amount of milk used.

On a note. The finer the pumpkin is cut, the faster it will cook and become soft.

How to cook in a multicooker?

Millet porridge with pumpkin in a slow cooker comes out tasty and delicate in taste. Even a beginner can handle such a dish.

The recipe is as follows:

• pumpkin - 40 gr;
• millet - 1 multi-glass;
• medium fat milk (from 3%) - 4 multi-glasses;
• sugar - 3 tablespoons. l .;
• drain. oil - 50 gr;
• salt - ½ tsp;
• cinnamon - on the tip of a knife.

We wash the pumpkin under running water, get rid of the peel and seeds - only the pulp is needed. If you want more intense pumpkin flavor, you can take a little more pulp than indicated in the recipe.

Next, we prepare the cereal - it needs to be sorted out of debris and rinsed in a sieve with running water. Transfer to a bowl, pour boiling water so that it is slightly above the cereal level. Leave it in boiling water for 10 minutes so that the bitter aftertaste goes away.

In the meantime, we prepare a multicooker container - cover the drain with a thin layer. oils. Fold the pumpkin pieces, cover with cereals, season with salt and sugar. We fill everything with milk. It is recommended to put the remaining oil on the porridge.

After closing the lid, select the program "Milk porridge" or "Groats" for half an hour.

On a note. With any method of cooking porridge, it is recommended to leave the dish at the end to brew under the lid for 20-30 minutes. You can add a small amount of cinnamon / oil at this moment, mix, cover back with a lid.

Porridge with milk, baked with pumpkin in the oven

Millet porridge with pumpkin in the oven turns out to be very aromatic, rich, evenly baked due to the equal distribution of heat over the surface of the container in which the dish is prepared.

We suggest preparing porridge according to the following recipe:

• 250 grams of peeled pumpkin;
• ¼ stack. round grain rice;
• ¼ stack. millet;
• 2 stacks milk;
• 1 table. l. drain. oils;
• ½ table. l. Sahara;
• 1 stack raisins (preferably light).

The dish is prepared in a container with thick walls (for example, in a cauldron). Therefore, the oven can be preheated to 180 degrees, which cannot be done if used ceramic tableware- it can burst from temperature changes.

Rinse the cereals, mix. Boil some water and pour rice and millet into it. Boil for a couple of minutes, then drain the liquid.

In the meantime, while the cereal is boiled, you can start preparing the pumpkin: peel, rinse, divide into pieces.

Put everything in a cauldron (cereals, raisins), put the pumpkin on top, sprinkle with sugar and put butter on top. Pour milk on top. Cook in the oven for 20-25 minutes, then turn off the stove and leave to brew for a while without removing the lid.

Stir before serving, arrange on plates and sprinkle with powdered sugar.

With the addition of honey and dried fruits

A delicious and very healthy porridge can be prepared by adding dried fruits and honey to it. The dish will turn out to be very sweet, and children will definitely like it. Winter is considered the best season for making vitamin porridge.

We offer to cook millet porridge with honey and dried fruits according to the following recipe:

• 4 table. l. rice. flakes;
• 2 table. l. millet;
• 4 dried pears;
• 8 dried peaches;
• 200 grams of pumpkin (slightly boiled in advance / dried);
• 6 single dried apricots;
• 1 stack milk;
• 4 table. l. honey;
• 2 whole cinnamon sticks;
• ½ tsp vanilla extract or a small packet of vanilla / vanilla sugar.

Finely chop all dried fruits, put in a small saucepan / ladle, pour boiling water so that it covers the fruit, season with cinnamon, slowly boil, stirring occasionally with a spoon. Once it boils, add the vanilla. Let it brew for a third of an hour.

While the dried fruits are infused, rinse the cereals, pour boiling water over for a quarter of an hour.

Boil milk, turn off the fire, add cereals (draining liquid from it), fruits, cereals, leave the dish covered to steam. 10-15 minutes will be enough. Season with honey, stir well.

Milk porridge with pumpkin in a pot

Porridge cooked in a pot will most of all taste similar to a dish that was made many years ago in an ordinary stone oven.
The number of products can be taken according to the standard given in classic recipe cooking.

Only the cooking method differs:

1. Pour the groats into a colander (if there are small holes in it) or a sieve, rinse, stirring, until clear water begins to drain from the millet.
2. Rinse the pumpkin, cut the peel and cut the seeds with fibers, cut into small cubes.
3. Put in layers in a pot pumpkin pulp and cereals, seasoning with salt, sugar, you can for spicy aroma season with vanilla / cinnamon. A piece of butter is put on top - during the entire cooking time it will melt, seep through all layers.
4. Pour milk over the entire contents of the pot, approximately it should occupy ⅔ of the entire container.
5. Put the pot in the oven, turn on the temperature 180 degrees. and cook for 35-45 minutes.

On a note. Milk millet with pumpkin will become even more aromatic and acquire a rich taste if you add a small amount of dried fruits to it.

It is worth noting that the pots are placed in a cold oven, which gradually heats up along with the dish. Cooking times depend on how quickly your oven heats up and how hard it roasts.

Do you think that pumpkin porridge with millet in milk is boring and about nothing? Oh, how wrong you are! Make sunny porridge yourself - and change the stereotypical opinion about this dish.

Pumpkin porridge is a porridge of the sun: in a plate - everything that has been accumulated over the August fresh sunrises, bright summer days filled with the songs of the crickets of the night.

Millet porridge is also a porridge of the sun: yellow smiles, orange winks and laughter of a bright lemon color splash in it. It contains the warmth of the earth, the generosity of the fields, the vastness of the sky.

Pumpkin porridge with millet is twice sunny porridge: healthy and dietary, it cheers up and tells tales of a carefree summer. If you think that it is impossible to cook this dish so that it is not boring and empty, but incredibly beautiful, this article is for you. Of course, this is not about haute cuisine, no one suggests turning millet and pumpkin porridge into a restaurant treat, however, thanks to some tricks, you can serve more than your usual boring breakfast to the table. I propose to prepare a plate with summer, sun and joy. It is possible!

Ingredients

• peeled pumpkin about 500 g
• 1/2 cup millet
• 1/3 cup water
• milk 1 glass
• butter 50-70 g
• salt 1/4 tsp
• sugar, honey to taste

How to cook pumpkin porridge with millet in milk

1. For starters, a pumpkin. We wash it, cut it into several parts (we puff and work - this is not an easy task, the pumpkin is a "tough nut to crack", it will resist and resist in every possible way).
2. 
   We clean the resulting pieces from the skin, without hesitation, remove the skin itself, and everything that does not seem sunny yellow to you under it.
3. 
   We grate it by hand or ask the food processor for help.
4. 
   Place the pumpkin in a heavy-bottomed saucepan. We pour water.
5. 
   We put on the fire and cook after boiling at a minimum temperature for about 10-15 minutes (depending on the type of pumpkin and the size of the pieces) - the mass should become soft, in some places it should be stewed until puree.
6. 
   We measure required amount millet, if necessary, sort out. We rinse.
7. 
   And add to the pot to the pumpkin.
8. 
   Pour in salt, sugar (be careful - as a rule, the pumpkin itself is quite sweet, do not overdo it). We mix.
9. 
   Cook for another 10-15 minutes - the millet should become soft.
10. 
    Add milk.
11. 
    We mix. Put the pot on the stove again. As soon as the milk boils, reduce the heat, cook for another 3-5 minutes. We remove from the stove.
12. 
    Add butter.
13. 
    And we do a feint with our ears - we wrap the pan in a couple of blankets or a few blankets. You have 15 minutes to take a shower and set the table, and the porridge has just enough time to "heat up", to reach full readiness, to open up to the maximum.

Done, you can have breakfast. This is not only healthy, but also very tasty.

10 tips to make the perfect pumpkin porridge with millet:

1. The choice of pumpkin is almost the key to success in the task of feeding the family with millet porridge. Give preference to sweet varieties, with rich taste... The pumpkin must be ripe.
2. To make the porridge cook faster, it is better to grate the pumpkin. If you are not limited in time, it is easier to cut the orange beauty into slices. If there is a lot of time, you can first bake the pumpkin in the oven, lightly sprinkling it with sugar - so it will acquire not only a soft structure, but also a wonderful caramel flavor, and the porridge will be unusually tasty.
3. Don't neglect salt! At first glance, it seems that sweet dishes do not need to be salted at all, but this is only at first glance. No one says that such food should be distinctly salty, but adding this ingredient is worth at least because it just helps everyone else open up. flavors, he masterfully emphasizes the main sweet line of the dish and sets the necessary accents.
   Don't believe me? If you are not lazy, conduct an experiment: prepare two identical pots of porridge, with the same amount pumpkin, cereals, milk, sugar, but salt one, and leave the other without salt. Then taste it. The result is generally obvious, but you go back and share your impressions, okay?
4. If your soul requires variety, you can add rice to the millet company. Most cereals generally go well with each other, boundaries and barriers exist only in our heads, but in fact, you can endlessly try a variety of combinations, endlessly be surprised and get new and unusual results every time.
5. Pumpkin porridge is excellent for raisins and dried apricots. Looks favorably at the apple and pear pieces. Will be grateful for a handful of poppy seeds or nuts. And it will almost squeal with joy if you season it with finely chopped lemon candied fruits or add a spoonful of orange peel.
6. Vanilla, cinnamon, honey, maple syrup will not just turn the taste of pumpkin porridge into something wonderful - they will ennoble it and make it simple everyday food a festive delicacy.
7. Remember that you can't spoil porridge with butter. Of course, this does not mean that you need to put a pound of oil on 200 g of ready-made pumpkin porridge, but you should not be greedy either - we are trying for ourselves, so we will be reasonable, but generous.
8. The multicooker is designed just in order to cook ideal pumpkin porridge... Put all the products in the bowl in the evening, set the required program and make 2-3 hours of temporary supply: after cooking, the porridge will just have enough time to brew and “open up” in the warmth.
9. In the markets and bazaars, prudent grandmothers sell pumpkin that has already been peeled and cut into pieces. On the one hand, who knows with what hands and on what dishes all the manipulations took place ... I don't want to risk it somehow. On the other hand, excessive suspicion often looks like paranoia, so in an effort to make our everyday life a little easier, we turn on intuition, carefully look at the granny behind the counter, pay attention to her clean hands and a well-groomed hairstyle and make a decision in favor of saving time and effort.
10. If grumpy children grumble too much, you can look for compromise solutions that will reconcile them with the need to at least sometimes eat something useful and beautiful that a mother wants, and not just something terrible and dubious that their growing minds require.
    Grated chocolate, sugar decor, colorful small candies and sweets, coconut flakes, homemade roasted nuts - with such decorations, porridge has no chance of being uneaten.

Nice and healthy breakfast with your family!