How to deliciously cook millet porridge with pumpkin. Millet porridge with pumpkin in milk and water

Pumpkin porridge is the most popular pumpkin dish. It is easy to prepare and contains many vitamins. In this article I will write 4 recipes for making pumpkin porridge: with millet, with rice, in the oven, in a slow cooker and even in the pumpkin itself. Don't miss the opportunity to enjoy a delicious and healthy dish during pumpkin season.

You can read recipes for delicious pumpkin desserts. Also prepare pilaf with chicken for the main course.

Pumpkin porridge with millet is a classic recipe.

Most often, pumpkin porridge is made with millet or rice. Sometimes they put both grains together. Which option to choose is up to you to decide. But pumpkin goes very well with millet, making a filling (if cooked with milk) and healthy porridge.

Ingredients:

pumpkin – 1 kg
millet - 2 tbsp.
milk - 4 tbsp.
water - 2 tbsp.
sugar - 3-4 tbsp. (taste)
salt - 1 tsp.
butter - 60 gr.

Cooking porridge with pumpkin and millet in milk.

1. Wash the pumpkin, peel it, cut it into pieces about 4 cm. Boil two glasses of water, put the pumpkin in boiling water and cook for 10 minutes.

2. After 10 minutes, the pumpkin will become softer; you need to puree it so that you don’t feel pumpkin pieces in the porridge. If, on the contrary, you want to feel individual pieces of pumpkin, then you do not need to chop it.

3. Rinse the millet well several times until the water runs clear. Pour water over the millet (twice as much water), bring to a boil and cook for 5 minutes, stirring. Cooked millet will cook faster with pumpkin.

4. Drain excess water from the millet, add it to the pumpkin, stir. Pour milk over the porridge. Also add salt and sugar. Bring to a boil and cook for 15 minutes until the millet is ready. Be sure to stir the porridge periodically so that it does not burn and the millet cooks evenly.

5. Add butter to the prepared porridge and serve.

Pumpkin porridge in a slow cooker.

It is very easy to prepare pumpkin porridge in a slow cooker. It’s enough just to combine all the ingredients and, in fact, cook. In this recipe, raisins are added to the porridge for added sweetness. And if the pumpkin itself is sweet enough, then you can do without sugar at all. If you wish, you can add other dried fruits or apples to the pumpkin porridge.

Ingredients:

pumpkin - 400 gr.
millet - 1 tbsp. 200 ml
raisins - 0.5 tbsp. 200 ml
milk - 1 l
sugar - 1 tsp. (taste)
butter - 1 tbsp.
cinnamon - to taste

How to cook pumpkin porridge in a slow cooker.

1. Peel the pumpkin from crusts and seeds. Grate on a medium grater and place in a multicooker bowl.

2. Rinse the millet well several times under hot water to remove the bitterness. Add to pumpkin.

3. Wash the raisins well too and put them in a bowl. Butter and sugar are also placed there. Pour milk over everything and stir.

4. Close the lid, select the “Milk porridge” mode and cook for 1 hour.

5. When serving, sprinkle with cinnamon.

6. If you want a thinner porridge, dilute it with hot milk to your taste.

Pumpkin porridge with rice in the oven.

Pumpkin porridge can not only be cooked in a saucepan or slow cooker, but also baked in the oven. The result will be delicious porridge, like straight out of the oven. For baking, take small pots or one large one.

Ingredients:

pumpkin - 500 gr.
round rice - 300 gr.
milk - 700 ml
salt - 1 tsp.
sugar - 4 tbsp.
butter - 3 tbsp.

Cooking porridge with pumpkin and rice in the oven.

1. Pumpkin needs to be cut into small cubes so that it has time to cook along with the rice. Place the pumpkin at the bottom of the pot.

2. Rinse the rice and place on top of the pumpkin.

3. Boil milk, dissolve salt and sugar in it. Pour milk over the porridge, 2 cm above the rice level.

4. Add butter to the porridge (3 tablespoons in total, if there are three pots, then one spoon in each).

5. Preheat the oven to 170 degrees. Place the pots in the oven for 40 minutes. A golden brown crust will appear on the porridge. Check for doneness when the rice is done. If necessary, add milk during cooking.

6. Delicious porridge is ready. If you wish, you can add raisins or nuts to it before serving.

Royal pumpkin porridge.

Royal pumpkin porridge is prepared in the pumpkin itself, as if in a pot. In this recipe, rice is used as a grain. The porridge is cooked in milk; if you wish, you can cook it in water.

Ingredients:

pumpkin - 2300-2500 gr.
milk - 500 ml
rice - 200 gr.
water – 250 ml
sugar - 50 gr.
raisins - 50 gr.
walnuts - 30 gr.
vanilla sugar - 10 gr.
salt - a pinch
butter - to taste

Cooking royal pumpkin porridge with rice.

1. Rinse the rice well. Pour it 250 gr. hot water and cook until the water is absorbed.

2. Cut off the top of the pumpkin at an angle. Using a knife and spoon, remove the seeds, leaving fleshy walls about 4 cm thick.

3. Add sugar, salt, vanilla sugar, washed raisins, and chopped nuts to the cooked rice. Mix everything and add the mixture to the prepared pumpkin.

4. Pour hot milk (500 ml) over the rice, stir and cover with the pumpkin top.

5. Place the pumpkin on a baking sheet and place in an oven preheated to 200 degrees for 2 hours. Drink the porridge on the lower rack of the oven.

6. Take out the finished pumpkin. First, put the rice porridge in a plate, then scoop out the pumpkin pulp with a spoon. Add butter and mix everything. Delicious royal porridge is ready.

Prepare pumpkin porridge according to these recipes and write what you got. See you in the next article!

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Decades ago, this was the main dish on the Russian table. Over time, for some reason they forgot about this, but in vain. Wheat cereal is enriched with vitamins, vegetable proteins, amino acids and microelements, and pumpkin pulp, in addition, is rich in fiber.

How to cook pumpkin porridge with millet

You can prepare the treat in different ways: on the stove, in the oven (in thermal glass, pots) or in a slow cooker. No matter what recipe you use, your breakfast or side dish will always turn out flavorful and healthy. Porridge with pumpkin and millet belongs to the category of dishes that are easy to prepare. Even a beginner in the kitchen can master it. Every mother should know a delicious recipe for pumpkin treats, because a child’s growing body needs healthy food.

Recipe for pumpkin porridge with millet and milk

Cooking time: 40-55 minutes.
Number of servings: 3 persons.
Calorie content of the dish: 124 kcal.
Purpose: for lunch, breakfast.
Cuisine: Russian.

The simplest and most delicious recipe for pumpkin porridge with millet is the classic one, cooked in a saucepan on the stove. Based on the family’s taste preferences, you can additionally add berries (fresh or frozen) and honey to breakfast. It is not necessary to chop the vegetable; you can use it in pieces. Healthy pumpkin porridge with millet and milk will appeal to all family members and will give you energy for the whole morning. The 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 - optional;
a piece of butter.

Cooking method:

Grind the vegetables through a blender or meat grinder.
Rinse the cereal thoroughly under water, then pour boiling water for 5 minutes.
Take a saucepan, pour in milk. Boil. Add salt, sugar, honey if necessary. Mix.
Add the pumpkin pulp and cook for about half an hour over low heat.
Add washed cereal. Continue cooking for another 15-20 minutes.
Taste the cereal for doneness.
If desired, add berries or apples and cook for another 5 minutes.
Season the finished treat with butter.

Pumpkin porridge with millet and milk

Cooking time: 50 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 122 kcal.
Purpose: for breakfast.
Cuisine: Russian.
Difficulty of preparation: easy.

Every mother should know how to prepare a healthy Russian breakfast that is superior in value to sausage sandwiches. Pumpkin-millet porridge with milk is rich in vitamins, amino acids and microelements. 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 your household. Every housewife should know how to prepare such a treat.

Ingredients:

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

Cooking method:

Sort and rinse the cereal.
Boil for 10 minutes, drain off any remaining liquid.
Cut the pumpkin pulp into small cubes. Place in a container, add water, cook for half an hour until softened.
Add millet, stir, add salt while boiling, pour in milk. Cook for 10 minutes. Stir occasionally to prevent the treat from burning.
Add sugar and butter to the finished dish.

Millet porridge with pumpkin in a pot

Number of servings: 5 persons.
Calorie content of the dish: 213 kcal.
Purpose: for breakfast, lunch.
Cuisine: Russian.
Difficulty of preparation: easy.

Pumpkin porridge with millet and milk is a Russian homemade treat loved by all generations. Cooking it over a fire in a saucepan is considered classic, but experiments are encouraged. Millet porridge made in the oven in pots turns out softer and imbued with the aromatic smell of pumpkin. Strict proportions need not be observed. Adjust the amount of vegetable depending on your own preferences. 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:

Rinse the cereal several times.
Heat the milk. Place the pre-cut pumpkin into pieces. Add salt, bring to a boil.
Place the millet in a saucepan, stir, turn the heat to low, and cook for 15 minutes, covered.
Remove from heat, transfer to a pot, season with oil, close and place in an oven preheated to 130 degrees for half an hour.
You can add powdered sugar, a spoonful of honey or jam to the finished treat.

Millet milk porridge with pumpkin in a slow cooker

Cooking time: 50-70 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 153 kcal.
Purpose: for breakfast.
Cuisine: Russian.
Difficulty of preparation: easy.

Pumpkin porridge with milk in a slow cooker can be prepared without much hassle. It’s worth loading the ingredients and waiting for the signal, without fear that the dish will burn or the milk will run away. You won’t have to stir anything for half an hour. You can use any berries in the recipe, both fresh and frozen. Every mother should know how to prepare this delicious recipe. Those who oppose sweet foods may want to avoid adding sugar.

Ingredients:

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

Cooking method:

Grind the vegetable pulp using a meat grinder. Place in a multicooker bowl.
Add oil. Close the multicooker and cook in the “Baking” mode for 10 minutes.
Those who like sweet treats can add sugar. In this case, the lid of the multicooker must be opened carefully so as not to get burned by the steam.
Add pre-washed and sorted cereal.
Pour in 3 cups of milk and stir.
Close the lid of the device. Set the appropriate mode for 40-45 minutes.
Upon completion of work, check the readiness and 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 it is thick, add milk and leave in the “Warming” mode for 15 minutes.
Place the finished aromatic treat on plates and garnish with berries and mint leaves.

Pumpkin and millet porridge in the oven

Cooking time: 30 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 134 kcal.
Purpose: for breakfast.
Cuisine: Russian.
Difficulty of preparation: easy.

Pumpkin in the oven with millet and milk is a great start to the day. Whatever recipe you use to prepare this dish, you will get a healthy, satisfying and flavorful breakfast. While fasting, you can avoid adding butter. It is worth noting that a cold thermal glass baking tray must be placed in an unheated oven to prevent it from bursting.

Ingredients:

millet – 200 g;
pumpkin pulp – 500 g;
honey – 2 tbsp;
sugar - optional;
milk – 2 tbsp.;
butter 2 tbsp.

Cooking method:

Sort the grains and rinse several times.
Pour milk and put on the stove, cook until half cooked.
Cut the vegetable into pieces. Add to prepared cereal, add sugar (optional). Mix.
Place the semi-finished porridge in a thermal glass pan.
Add butter, pour honey on top.
Cover well with foil.
Place the pan in the oven and then preheat it to approximately 180 degrees.
Cook for about 60 minutes. Then let it sit for another 5 minutes under a towel.
Stir the prepared delicious porridge and pour honey over it.

Millet-rice porridge with pumpkin and milk

Cooking time: 60 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 116 kcal.
Purpose: for breakfast.
Cuisine: Russian.
Difficulty of preparation: medium.

Another healthy breakfast option is millet porridge with rice and pumpkin. Many people like the coarse grain dish. Breakfast tastes amazing and looks beautiful. Rice and cereal are taken in equal proportions. The following recipe for a delicious sweet dish uses honey and sugar. Those who are against these products can safely refuse them, and the taste of the treat will not be affected 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:

Pour milk into a container, bring to a boil, add salt, sugar, honey.
Peel the pumpkin, separate from the peel, chop into cubes. Add to milk, cook for 20 minutes.
Prepare rice and millet (sort, rinse). Pour into a saucepan. Wait until it boils, reduce. Cook until done.
Test the cereal for doneness.
While the food is hot, add butter and stir.
The aromatic rice and millet treat is ready. All that remains is to put everything on plates.

Video: Pumpkin porridge with millet

Refers to late ripening vegetables (sometimes until November). And this allows you to get healthy vitamins from your own garden at a time when the main vegetables and fruits have already been collected.

And if you consider that a pumpkin can wait for a long time just on the windowsill, then we can safely say that it is one of the longest-stored vegetables.

Last time we already talked about how to make it, and this time I want to show you the second most popular way to use it - porridge.

Traditionally, it is cooked in pots in the oven, simulating the conditions of a Russian oven. Or vice versa, they use modern technologies in the form of a multicooker. I suggest keeping it simple and cooking in a saucepan on the stove. In my opinion it is easier and faster.

To be honest, I don’t really like pumpkin porridge itself, because it’s just a sweetish puree. But if you cook it with rice or millet, it turns out very tasty. A wonderful alternative if you are already tired of regular rice or millet porridge.

All recipes are simple and do not require any special culinary skills from you.

Porridge with pumpkin and millet in milk: recipe for cooking on the stove

And let me start with my favorite recipe. I love millet porridge just like that, but adding pumpkin to it gives it a special sweetness and an incomparable aroma.

Ingredients:

Millet - 1 glass (glass - 200 ml)
Milk - 3 cups
Pumpkin - 300 g (peeled)
Sugar - 1 tbsp
Salt - 0.5 tsp
Butter - 50 g

Preparation:

1. Immediately pour salt and sugar into the pan in which the porridge will be cooked.

2. Pour milk and add peeled and diced pumpkin.

3. Place the pan over medium heat and bring the milk to a boil. As soon as it starts to boil, add millet. The millet must first be washed and slightly dried.

Stir well, wait for it to boil again, then reduce the heat to low, cover the pan with a lid and cook for 15-20 minutes.

Don't forget to stir the porridge periodically so that it doesn't burn.

4. The fact that the porridge is already ready will be clear when, during the next stirring, it becomes noticeable that the milk has all evaporated and is no longer at the bottom of the pan.

Then you need to turn off the fire, put butter in the pan, cover again and let the porridge brew for 10 minutes.

Ready. Bon appetit!

Pumpkin porridge with millet on water is quick and tasty

It's okay if there is suddenly no milk in the house. Delicious millet porridge with pumpkin can also be prepared using water.

Ingredients:

Millet - 1 cup (200 g)
Pumpkin – 300 g
Salt - 0.5 tsp

Preparation:

1. Compared to the previous recipe, we just changed the liquid in which the porridge will be cooked. But the cooking process has changed somewhat.

First you need to boil the pumpkin. To do this, peel it, cut it into cubes and put it in a pan. Pour 3 glasses of water (600 ml), bring to a boil over medium heat, add salt, and then cook for 10 minutes over low heat without covering.

2. After 10 minutes, place the pumpkin in a colander.

We don’t pour out the pumpkin broth, we will boil the millet in it, so we put a colander on a clean pan, pour the broth through it, and return the fallen pumpkin to the pan in which it was boiled and cover it with a lid so that it does not have time to cool.

3. Place the separated broth on the fire again, bring to a boil and add the pre-washed millet into it.

Set the heat to medium, close the lid and cook for 20 minutes.

There is no need to salt the millet; the broth is already salted.

4. Now all the ingredients are ready and they need to be carefully mixed with each other, cover with a lid and let it brew and soak in each other’s aromas for 10 minutes.

Bon appetit!

Cooking pumpkin porridge with rice in milk

Another common recipe is porridge and pumpkins with rice. Perfect as a breakfast or a side dish for meat.

The most important thing in cooking is the exact amount of ingredients so that it turns out both tasty and beautiful.

Ingredients:

500 ml milk
90 g rice
1/4 tsp. salt
1 tsp Sahara
200 g pumpkin

The amount of pumpkin is given in peeled form, and the amount of rice is given in uncooked form.

Preparation:

1. Pour milk into a saucepan, immediately add salt and sugar and place over high heat. When the milk starts to boil, reduce the heat to medium and add the diced pumpkin and thoroughly washed rice.

2. Stir and wait until the milk boils again. Then set the heat to a little higher than minimum, cover with a lid and cook the porridge for 25 minutes.

After 25 minutes, remove the lid, turn off the heat and mix the porridge thoroughly. If you want no large pieces of pumpkin to be visible, mash them with a spoon.

By this time, there will still be unboiled milk in the porridge. This is normal, this is how it should be.

3. Cover the pan with a lid again for 10 minutes. During this time, the remaining milk will be absorbed into the rice and the porridge will become thick.

Now you can eat. Bon appetit!

Video on how to cook pumpkin porridge

Well, if you want porridge made only from pumpkin, then I suggest watching a short but very informative video on this topic.

I hope the recipes presented were enough to understand how you can prepare excellent porridge with pumpkin. Now you can easily and without much expense significantly diversify your morning menu.

That's all for today, thank you for your attention.

Millet is a yellow porridge, like chicken down, that cooks quickly, does not require special utensils, and is also quite tasty without additional ingredients.

Well, if you find a handful of dried fruits, or the multicooker is stagnant, feel free to announce a gala banquet!

You can safely welcome guests with such a treat, and spoiled home eaters will not be offended.

Millet porridge with pumpkin in milk - general principles of preparation

A very tasty millet porridge with pumpkin can be prepared over an open fire (on the stove), in a slow cooker or in the oven. Each option is good in its own way and differs from the other not only in the method of preparation, but also in the taste of the finished dish. Simmered in the oven or cooked in a slow cooker according to all the rules, millet porridge has a delicate taste with a slight aftertaste reminiscent of ripe bananas.

When choosing millet, pay attention to the color of the grain. The brighter it is, the richer the color of the finished dish and the tastier it is. Before using millet, carefully remove the debris and wash it several times, changing the water. The cereal is often boiled first until half cooked in water and only then poured with hot milk, in which it is brought to readiness.

To prepare millet, take a well-ripened pumpkin with brightly colored pulp. Cut into pieces, it is boiled together with millet or separately. Often, before mixing with cereal or adding to the finished porridge, pumpkin pulp is baked with sugar or honey. A whole pumpkin can be used as an impromptu vessel for baking millet.

Any milk dish made from millet with pumpkin is seasoned with salt to your liking, sweetened with granulated sugar or honey. When serving, be sure to add butter, even if it was used a lot during the cooking process.

Millet porridge with pumpkin in milk – “Sunny”

Ingredients:

200 gr. fresh pumpkin pulp;

A third of a glass of millet;

300 ml medium fat milk;

A spoonful of white and brown sugar;

50 gr. natural, homemade oil;

Raisins, best of the Kishmish variety - 1/3 tbsp.

Cooking method:

1. Cut ripe pumpkin into two-centimeter pieces, add hot water and boil over moderate heat for 10 minutes. Count the time from the moment of boiling. Then strain the broth and puree the pumpkin using any available kitchen appliance - a blender or food processor.

2. Rinse the millet with hot water and pour milk over it. Lightly salt, add sugar, raisins, pumpkin puree and cook. As soon as it boils, reduce the temperature to low and continue cooking until the mixture thickens. This usually takes 15 minutes.

3. Remove from heat, cover the container with a blanket and leave for 10 minutes.

4. Before serving, add brown sugar and a small piece of butter, stir.

Millet porridge with pumpkin in milk and dried fruits

Ingredients:

Peeled pumpkin – 400 gr.;

500 ml of full-fat milk or diluted cream;

One glass of polished millet;

200 gr. dried cherry fruits;

200 gr. dried apricots;

A tablespoon of sugar;

Butter - to taste;

Pitted prunes – 300 gr.

Cooking method:

1. Rinse dried fruits well with hot water, add and leave in boiling water for 15 minutes.

2. Cut the pumpkin into small, thin pieces and place in boiling milk. Add a pinch of salt, sweeten to taste and cook at a gentle simmer for 10 minutes.

3. Add millet to the pumpkin, mix thoroughly and reduce the temperature to low. Cover the pan with a lid and continue cooking for another half hour.

4. Then add dried fruits dried from water, mix well. Spread pieces of butter over the surface of the porridge and leave on the switched off stove, covered with a terry towel for 20 minutes.

Fragrant millet porridge with pumpkin and milk – “Honey”

Ingredients:

One and a half liters of homemade milk;

400 gr. millet;

Honey – 250 gr.;

A small piece of sweet cream butter;

Grated lemon zest from half a medium lemon;

A quarter teaspoon of cinnamon powder;

A pinch of salt and refined sugar;

600 gr. ripe pumpkin.

Cooking method:

1. Peel the pulp from the seeds and peel, cut it into not too large, but not small slices and place them in an even layer in a heat-resistant form.

2. Sprinkle the pulp with cinnamon, lemon zest, and spread honey evenly over its surface.

3. Preheat the oven to 180 degrees and place the pumpkin in it for five minutes. Then remove and stir gently.

4. Next, the pumpkin needs to be steamed in the oven. Do this in three batches, as the pumpkin pieces dry out quickly in the oven. In order for them to bake evenly, every quarter of an hour, you need to take out the mold and mix the pieces of pulp with honey.

5. While the pumpkin portion of the dish is steaming, prepare the cereal. Pour boiling water over it, let stand for 2 minutes and rinse well in cold water. Then transfer to a sieve and dry well.

6. Pour the millet into boiling milk. Add a pinch of salt and the same amount of sugar. Stirring occasionally, simmer over low heat for 15 minutes. You may need to stir continuously during the last five minutes to avoid burning. If the porridge begins to thicken, but the grains are still a little hard, add a little milk and bring the millet to readiness.

7. Remove the baked pumpkin from the oven and remove the cooked millet from the heat. Place it on plates, top with a few spoons of pumpkin, a small piece of butter and serve.

Millet porridge with pumpkin in milk and honey in pots

Ingredients:

Polished millet – 250 gr.

Four glasses of 3.2% milk;

Three tablespoons of linden or other light honey;

300 gr. pumpkins;

50 gr. heavy cream.

Cooking method:

1. Rinse the millet a couple of times with running water, then rinse once with hot water. Millet often tastes bitter; to protect yourself from this, pour boiling water over the grain for a couple of minutes, then rinse thoroughly again.

2. Using a potato peeler, remove the skin from the pumpkin and cut the flesh into small pieces.

3. Pour the milk into a saucepan and place over high heat, add salt. As soon as it starts to boil, add the millet, stir immediately and cook, reducing the heat to medium, for about 10 minutes.

4. Add pieces of pumpkin pulp and wait 5 minutes from the moment of re-boiling.

5. Remove the pan from the heat, mix the millet with pumpkin and place in the pots. Add a little butter and a tablespoon of honey to each serving. Place the pots in the oven for half an hour.

6. For a richer aroma, additionally pour melted honey over the portions. But this should be done only after the pots have cooled a little.

Millet porridge in pumpkin with milk and rice

Ingredients:

Half a glass of polished bright millet;

Round grain rice – 1 tbsp.;

Whole pumpkin fruit, weighing about 2 kg;

Half a cup of melted butter;

Ground cinnamon – 1/4 tsp;

50 gr. white sugar;

One glass of light raisins;

Five eggs;

Liquid honey;

Four glasses of milk.

Cooking method:

1. The porridge will be cooked in the pumpkin, so the vegetable must be thoroughly washed with hot water. Use a foam sponge to scrub the pumpkin skin thoroughly.

2. Wipe the washed pumpkin dry with a towel and carefully cut off and set aside the top and tail. Using a spoon, scoop out all the seeds along with the fibrous pulp and lightly dry the resulting cavity.

3. Soak the raisins in hot water, after 20 minutes, rinse them well and spread them on a towel to dry.

4. Boil the millet in slightly salted water until half cooked. In a separate pan, lightly boil well-washed rice. Drain in a colander, rinse, dry, and mix with millet. Add cinnamon, raisins, butter, granulated sugar and yolk, mix. Gently stir in the whipped whites and fill the pumpkin with the mixture, and cover the top with the cut off top.

5. Wrap the pumpkin tightly in baking foil and place it on a baking sheet. Then place in the oven at 180 degrees. Bake for 30–40 minutes.

6. Carefully remove the baking sheet from the oven, free the vegetable from the foil, and place the finished porridge on plates, trying to scoop out as much of the baked pumpkin pulp as possible. Add butter to each serving and pour honey on top.

Millet porridge with pumpkin in milk in a slow cooker (with apples and carrots)

Ingredients:

Five tablespoons of millet;

150 grams of peeled pumpkin;

One small carrot;

Two large sweet apples;

A tablespoon of butter 72% butter;

Three tablespoons of sunflower oil;

Half a glass of homemade, unskimmed milk;

Peeled walnut kernels, honey and salt - to taste.

Cooking method:

1. Grate the pulp of an old pumpkin, peeled carrots and peeled apples on the finest grater and mix in a cooking bowl.

2. Add vegetable oil to them, pour in 100 ml of cold water, stir thoroughly again. Turn on the multi-pan in frying mode for 20 minutes and simmer the vegetables with apples, stirring occasionally.

3. Place the washed and dried millet into a bowl. Fill everything with water so that it covers the cereal only a couple of centimeters. Set the timer for 40 minutes and activate the “Porridge” mode.

4. Boil the milk, immediately add honey and vanilla to it and stir well. Pour the hot milk mixture over the millet porridge, add pieces of butter, stir and leave covered in the bowl for another half hour. If you turn on “Heating”, you can reduce the time to a quarter of an hour.

5. When placing on plates, sprinkle the millet porridge with finely chopped nuts.

Millet porridge with pumpkin in milk - cooking tricks and useful tips

Millet cereals often taste bitter, especially if they are stored for a long time. To get rid of bitterness, soak the washed cereal in boiling water for two minutes and then rinse again.

If you pre-fill the cereal with cold water for half an hour, the cooking time for the porridge will be significantly reduced.

When cooked, millet releases starch, so if the grain is poured into cold water or milk, it sticks to the bottom of the pan. To avoid burning the porridge, place the cereal in almost boiling liquid.

Do you think that pumpkin porridge with millet and milk is boring and worthless? 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 crickets at night.

Millet porridge is also the porridge of the sun: it is splashed with yellow smiles, orange winks and bright lemon-colored laughter. It contains the warmth of the earth, the generosity of the fields, the vastness of the sky.

Pumpkin porridge with millet is a doubly sunny porridge: healthy and dietary, it lifts your spirits and tells tales of a carefree summer. If you think that it is impossible to prepare 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 is suggesting turning pumpkin-millet porridge into a restaurant treat, however, thanks to some tricks, you can serve something more than an ordinary boring breakfast. I suggest preparing a plate with summer, sun and joy. It's possible!

Ingredients

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

How to cook pumpkin porridge with millet in milk

For starters - pumpkin. We wash it, cut it into several parts (we puff and work - this is not an easy task, a pumpkin is a “hard nut”, it will resist and resist in every possible way).
We clean the resulting pieces from the skin, without hesitation, we remove the skin itself, and everything that under it does not seem sunny yellow to you.
We grate by hand or ask for help from a food processor.
Place the pumpkin in a saucepan with a thick bottom. Pour water.
Place 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 simmer until pureed.
We measure out the required amount of millet and sort through it if necessary. We rinse.
And add it to the pan with the pumpkin.
Add salt and sugar (carefully - as a rule, pumpkin itself is quite sweet, do not overdo it). Mix.
Cook for another 10-15 minutes - the millet should become soft.
Add milk.
Mix. Place the pan on the stove again. As soon as the milk boils, reduce the heat and cook for another 3-5 minutes. Remove from the stove.
Add butter.
And we do a feint with our ears - we wrap the pan in a couple of blankets or several rugs. You have 15 minutes to take a shower and set the table, and the porridge has just enough time to “ripen”, reach full readiness, and open up to its maximum.

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

10 tips on how to cook the perfect pumpkin porridge with millet:

The choice of pumpkin is almost the key link to success in the task of feeding the family millet porridge. Give preference to sweet varieties with a rich taste. The pumpkin must be ripe.
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 pieces. If you really, really have a lot of time, you can pre-bake the pumpkin in the oven, lightly sprinkling it with sugar - this will give it not only a soft texture, but also a wonderful caramel flavor, and the porridge will be incredibly tasty.
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 it is worth adding this ingredient, if only because it simply helps all the other flavor shades to reveal themselves, it skillfully emphasizes the main sweet line of the dish and places the necessary accents.
Don't believe me? If you’re not too lazy, do an experiment: prepare two identical pans of porridge, with the same amount of pumpkin, cereal, milk, sugar, but add salt to one and leave the other without salt. And then taste it. The result, in general, is obvious, but you come back and tell us about your impressions, okay?
If your soul requires variety, you can add rice to the company of millet. Most cereals generally go well with each other, boundaries and barriers exist only in our heads, but in reality you can endlessly try a variety of combinations, be endlessly surprised and get new and unusual results every time.
Pumpkin porridge goes well with raisins and dried apricots. Looks favorably at pieces of apple and pear. She 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 or add a spoonful of orange zest.
Vanilla, cinnamon, honey, and maple syrup will not only transform the taste of pumpkin porridge into something wonderful - they will elevate it and turn a simple everyday food into a holiday delicacy.
We remember that you can’t spoil porridge with oil. Of course, this does not mean that you need to put half a kilo of butter on 200 g of finished pumpkin porridge, but you shouldn’t be greedy either - we’re trying for ourselves, so let’s be reasonable, but generous.
The slow cooker is designed just for cooking perfect pumpkin porridge. Place all the ingredients from the evening into the bowl, set the required program and make a temporary reserve of 2-3 hours: after cooking, the porridge will have just enough time to brew in the warmth and “open up”.
In 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 utensils all the manipulations took place... I don’t want to take any risks. On the other hand, excessive suspicion often smacks of paranoia, so in an effort to make our everyday life a little easier, we turn on our 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.
If grumpy children grumble too much, you can look for compromise solutions that will reconcile them with the need to at least sometimes eat the healthy and beautiful things that their mother wants, and not just the terrible and dubious things that their growing minds require.
Grated chocolate, sugar decor, multi-colored small lollipops and sweets, coconut flakes, homemade grilled bread - with such decorations, the porridge has no chance of being uneaten.

Have beautiful and healthy breakfasts with your family!