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Porridge with pumpkin and millet is a special dish - very common and unremarkable, however, has earned a positive reputation around the world as borscht, cabbage soup or kvass. Porridge is a matter of national pride, the pinnacle of ancient Russian culinary art.

Millet

Millet is a healthy and nutritious food that, when consumed daily, is rarely as boring as bread.

Millet, like other crops today, is not expensive. They are easy to prepare and yet a very nutritious product available to everyone. The protein content in millet is equal to that in wheat. Diet millet porridge with pumpkin will provide the body with a charge of energy for the whole day and will help maintain a slim and fit figure.

Good to know:

• 1 cup of raw millet makes about 3 1/2 cups of boiled;
• to boil 1 glass of millet, you need 2 glasses of water, if you want to make a thin porridge, increase the amount of milk or water to 3 glasses.

The mention of millet porridge goes far into the past. In ancient Russia, millet porridge was very popular and has always been used as a traditional festive dish. Each family had its own recipe for making porridge, it is hearty and tasty. The main thing is to skillfully cook it ...

Pumpkin

When in Russia they talk about "pumpkin" they usually understand the type Common pumpkin, although there are more than 20 types. Baked or boiled pumpkin is well digested and therefore is used even in baby food. Raw it can be used to make salads.

Pumpkin, rich in vitamins and minerals (potassium, iron, calcium, phosphorus), contains rare vitamin B11, carnitine, contains a lot of pectin. The sugar content of the fruit reaches 14%.

How to store pumpkin at home

Those living in city apartments should not worry about the lack of a cellar - storing pumpkins on a glazed loggia from 5 to 15 degrees above zero does not reduce its useful properties and does not accelerate damage.

The cut pumpkin should be stored in the refrigerator, covering the cut with foil. Also, peeled and sliced \u200b\u200bpumpkin can be frozen and stored in a plastic bag in the freezer. The harvested pumpkin is thawed and cooked as usual.

A simple recipe for porridge with pumpkin and millet

Porridge is the most common pumpkin dish.

Ingredients:

• 1 1/2 cups millet, rinse well in warm water;
• 3 1/2 cups milk or water
• 1 medium pumpkin, peeled, seeded and diced
• 1/2 cup raisins or dried cranberries
• 1/4 teaspoon of salt;
• 1 tbsp. a spoonful of honey;
• 1 tbsp. a spoonful of butter.

Preparation:

1. Place millet, milk, pumpkin, raisins, salt and honey in a saucepan.
2. Boil.
3. Simmer over medium heat, stirring often, for 15-20 minutes. Millet and pumpkin should be soft.
4. Add more milk if needed. If the groats are not soft, continue to cook until tender.

Tip: You can bring the pumpkin porridge with millet to readiness by wrapping the pan with a towel. Millet turns out like in the oven and the porridge does not dry out.

Serve warm with butter. You can also add your favorite jam. Porridge is suitable for breakfast, lunch or even dinner, and if you do not use milk and butter, then porridge with pumpkin and millet can be cooked in Lent.

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Millet porridge with pumpkin is one of the most delicious, healthy and popular dishes in our country made from this wonderful orange vegetable, which belongs to the category of seasonal autumn-winter dishes. During this period, pumpkin can be found, probably, in almost every home, because it is quite simply grown on a personal plot, and in addition, it is stored for quite a long time at room temperature. In addition, pumpkin tolerates freezing very well and does not lose its unique benefits and taste properties, therefore freezing peeled and diced pumpkin allows you to get an excellent preparation for the winter, unusually convenient for the subsequent preparation of soups, cereals, desserts and other delicious dishes from it. ...

Today I want to offer you a simple recipe for millet porridge with pumpkin, which is best cooked in milk, although this is exclusively a matter of taste, and if desired, milk can be safely replaced with plain water. Moreover, pumpkin gives this porridge such a deep taste and rich texture that it practically overshadows all other components of the dish. Since in terms of taste, pumpkin is a cross between a vegetable and a fruit, such porridge can be perceived by your household both as a hearty, solid meal, and even as a delicious dessert dish. Therefore, millet porridge with pumpkin usually always goes with a bang and is very popular among children and adults.

Millet groats and pumpkin form an unusually harmonious union not only due to their taste properties, but also in terms of the benefits that they can jointly bring for our health. These plant foods are especially rich in various minerals that strengthen bones and muscles, heal the nervous and endocrine systems, and also have a beneficial effect on the health of the heart and blood vessels. In addition, millet is capable of removing toxins, toxins and radioactive substances from the body, and pumpkin contains a record amount of vitamin A precursor, which has antioxidant and, therefore, anti-aging properties.

Be sure to try this simple recipe for this simple pumpkin millet porridge, and I'm sure both big and small family members will love it. This hearty aromatic porridge with tender pieces of sweet sunny pumpkin will perfectly cheer you up and give you a boost of vivacity for the most successful and productive day. In addition, the calorie content of millet porridge with pumpkin is only 82 kcal per 100 g of ready-made dish, which is noticeably less than most popular types of cereals. And if you take into account the fact that pumpkin has the ability to accelerate metabolism and thus promote weight loss, then this porridge is just an ideal dish for getting rid of excess calories without hunger and unnecessary torment. Delicious and aromatic millet porridge with pumpkin, cooked in milk, will serve you as an excellent breakfast, giving you a lot of pleasure and great health benefits!

Helpful information

How to cook millet porridge with pumpkin in milk - a simple recipe for millet porridge with pumpkin on the stove with step by step photos

INGREDIENTS:

• 1 tbsp. millet (200 g)
• 300 g pumpkin
• 300 ml milk
• 300 ml water
• 2.5 Art. l. Sahara
• a pinch of salt
• butter to taste

COOKING METHOD:

1. In order to cook millet porridge with pumpkin, peel the ripe sweet pumpkin from the peel and seeds and cut into small cubes.

2. Put the pumpkin in a saucepan and pour in an arbitrary amount of cold water so that it slightly covers the vegetables.

Advice! Millet porridge should be cooked in a cast-iron, metal or ceramic dish with a thick bottom, which ensures uniform heating and languishing of the cereal. Enamel pots are poorly suited for this purpose, since the porridge in them quickly burns, which gives the dish a not very pleasant taste and appearance.

3. Bring the pumpkin to a boil over medium heat and cook for 10 minutes.

4. In the meantime, the millet groats must be sorted out and the damaged grains, which are often found in it, must be separated. Then put it in a fine sieve and rinse with cold tap water, then pour boiling water over it.

Cold water will wash away dust and possible dirt from the cereal, and boiling water will help remove the bitterness that appears during long-term storage of millet. This type of cereal contains more fat than other grains, so over time they tend to go rancid and give the porridge an unpleasant taste. I also advise you to smell the millet before cooking and not to use cereals if you feel an unpleasant, pungent aroma.

5. Put the millet in a saucepan with pumpkin and cook, stirring occasionally, for about 5 minutes, until all the water is absorbed and the cereal swells.

6. Mix milk with water in equal proportions and pour about half of this mixture into a saucepan with porridge.

7. Cook millet porridge with pumpkin over low heat for 20 minutes, stirring frequently and adding the remaining milk as it boils down. At the end of cooking, the porridge should be slightly liquid, as it thickens during the infusion.

8. Season the prepared millet porridge with salt and sugar.

I have indicated the minimum amount of sugar for these proportions of ingredients, but you may need to add a little more if the pumpkin is not too sweet or if you just prefer more delicious dishes.

9. Cover the pot of porridge with a lid, you can also wrap it with something warm and let it brew for 15 - 20 minutes. During this time, the porridge will swell even more and become very rich and aromatic.


Delicate, thick and delicious millet porridge with pumpkin in milk is ready! When serving it, it is recommended to additionally season it with a piece of butter. Enjoy your meal!

Millet groats and pumpkin taste great and a very healthy combination. Millet porridge with pumpkin can be cooked simply in water, as well as in milk alone. It is believed that millet grits in milk boil down worse than in water, but the addition of pumpkin successfully solves this moment. If you wish, you can cook crumbly or viscous millet porridge. The ingredient list shows the amount of milk for both options. It is better to take low-fat milk.

Pumpkin is suitable both fresh and frozen for the winter, grated or in pieces. Depending on the variety, the pumpkin pieces will either disintegrate or retain their shape when cooked. For sweetening, use sugar or honey, which is 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.

Simmer the pumpkin slices in milk, i.e. in half the 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 of garbage, but it is better to buy good quality cereals that do not require laborious sorting of the grains from you. Millet needs to be washed several times in cold water and several times in hot.

Put the prepared millet groats and a pinch of salt into a saucepan with milk and pumpkin, pour in the second part of the milk. I have a more crumbly than viscous version planned, so two glasses of milk are used, it is easy to divide it in half.

Bring to a boil, reduce heat to low and cook for 25 minutes under a lid.

The finished porridge should be allowed to stand for a few more minutes - to steam. Then add butter and, if desired, sugar or honey.

Millet porridge with pumpkin in milk is ready.

Enjoy your meal!

Welcome my dear visitor to the pages of my culinary blog! I really love to make myself juice from pumpkin, apples and carrots. But one day a neighbor came to me and saw this wonderful vegetable in the kitchen and told me that she was making delicious porridge out of it. My family was not in the habit of preparing dishes from it, but a neighbor painted everything so beautifully that I wanted to try it. And today I will tell you how to cook a very tasty millet porridge with pumpkin in milk, and then I laid out a step-by-step recipe with a photo.

In fact, you can cook such a porridge from millet and pumpkin in water, but for some reason I did not like this option and I immediately pushed it into the background. Maybe when there is a mood or inspiration I will try to cook it without milk.

When I cooked milk millet porridge with pumpkin, I was shocked. Firstly, she looked very beautiful and bright. The porridge looked very tasty. Secondly, the taste of pumpkin in the porridge was practically not felt, but a pleasant aroma emanated. I generally keep quiet about the taste of this porridge. Even my son, who is very picky in food and difficult to please, ate it.

How to cook millet porridge with pumpkin in milk

Products

• Millet - 1 glass
• Pumpkin - 20 gr.
• Milk - 3 - 3.5 cups
• Butter
• Salt, sugar to taste

Step-by-step recipe with a photo of making millet porridge with pumpkin in milk

First we need to prepare the pumpkin. I wash it first, then remove the seeds, cut the peel. For the preparation of millet porridge, you can use any kind of pumpkin. I honestly do not remember what grade I have, but the pumpkin smells like a melon throughout the apartment. She has a very pleasant sweet melon scent. It's a pity that the taste is not like melon)))

When the pumpkin is prepared in a small saucepan, pour half a portion of milk, put the pumpkin pieces in it, bring the milk to a boil, reduce the heat to a minimum and simmer the pumpkin for 5 minutes so that it becomes soft.

While the pumpkin is boiling, I wash the millet under running water several times. Unfortunately, many people have eliminated millet from their diet because it tastes a little bitter. You can get rid of the bitterness by pouring boiling water over the millet groats after rinsing it.

Then, I grind the pumpkin right in the saucepan with a blender. But if you want, you can skip this step if you like pumpkin slices.

Then we shift the millet into the pan.

Add salt.

Sugar.

Pour out the remaining milk and put the pan on gas. Bring the milk to a boil, then reduce the heat to a minimum, cover the pan with a lid and simmer the porridge for 25-30 minutes.

When the porridge is ready, turn off the fire, add a piece of butter and you can mix everything. Then, again cover the pan with a lid and leave the millet porridge with pumpkin for 10 - 15 minutes to infuse.

That's all, millet porridge with pumpkin in milk is ready, now it can be served. The porridge turns out to be not only tasty, but also satisfying. After 2-3 spoons, you will feel full. A healthy and tasty breakfast is ready.

Bon Appetit!!!

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

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

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 about 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, we are not talking about haute cuisine, no one suggests turning pumpkin-millet porridge into a restaurant treat, however, thanks to some tricks, you can serve something more to the table than your usual boring breakfast. I propose to prepare a plate with summer, sun and joy. It's possible!

Ingredients

• peeled pumpkin about 500 g
• millet 1/2 cup
• 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, do not hesitate, remove the skin itself, and everything that does not seem sunny yellow to you under it.
3. 
   We grate by hand or ask for help from a food processor.
4. 
   Place the pumpkin in a heavy-bottomed saucepan. We pour water.
5. 
   We put on 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 stew until mashed.
6. 
   We measure the required amount of millet, if necessary, we sort it 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. 
   We 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 delicious.

10 tips to make the perfect pumpkin porridge with millet:

1. Pumpkin selection is almost the key to success in feeding the family with millet porridge. Give preference to varieties that are sweet, with a 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. Nobody says that such food should be distinctly salty, but this ingredient is worth adding if only because it simply helps to reveal all the other flavors, it skillfully emphasizes the main sweet line of the dish and places 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 of pumpkin, cereal, 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 each time get new and unusual results.
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 candied lemon fruits or add a spoonful of orange peel.
6. Vanilla, cinnamon, honey, maple syrup will not only turn the taste of pumpkin porridge into something wonderful - they will ennoble it and make a simple everyday meal 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 for cooking the perfect 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 markets and bazaars, prudent grandmothers sell pumpkin, already 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, therefore, 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 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!