Millet porridge with pumpkin. Pumpkin porridge with millet in milk - recipes with photos

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Hearty millet porridge with bright pieces of pumpkin is associated with a carefree childhood for many: this was given in kindergarten Or Grandma cooked. 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

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

In a slow cooker

A light, nutritious breakfast is prepared quickly without the participation of the hostess. Take a small pumpkin, washed millet, milk, prepare according to the recipe - feed the whole family. Porridges in a slow cooker are especially fragrant and rich, almost like from a Russian oven.

In the oven

Traditionally, pumpkin porridge is cooked on the stove, but you can also steam it in the oven. The groats are 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.

Recipe for millet porridge with pumpkin

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

On milk

Time: 40 minutes.
Servings: 5 persons.
Calories: 314 kcal.
Purpose: for breakfast.
Cuisine: Russian.
Difficulty: easy.

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

Ingredients:

milk - 1 liter;
millet groats - 200 g;
pumpkin pulp - 500 g;
salt, sugar - to taste.

Cooking method:

Cut pumpkin pulp into small cubes or grate with large cells.
Heat the milk, dip the vegetable cubes into it, cook for 15 minutes over medium heat.
Rinse the 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.
Preheat the oven to 130C, darken the dish for 25-30 minutes until cooked. Serve with a slice of butter on top.

On the water

Time: 60 minutes.
Servings: 5 persons.
Calories: 51 kcal.
Purpose: for breakfast.
Cuisine: Russian.
Difficulty: easy.

A dietary, lean option will be no less tasty. Butter can be replaced with vegetable oil, such as olive oil.

Ingredients:

pumpkin pulp - 350 g;
millet - 200 g;
water - 1 l;
salt, sugar - to taste.

Cooking method:

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

in a pot

Time: 60 minutes.
Servings: 5 persons.
Calories: 312 kcal.
Purpose: for breakfast.
Cuisine: Russian.
Difficulty: easy.

If you prefer to cook healthy, nutritious meals, then try making this option. Pumpkin porridge with millet in a pot has some manufacturing features: a pot with ingredients cannot be placed in a very hot oven and baked at high temperature- the dish should languish. Do not fill the 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:

Prepare the pumpkin pulp: cut the peel from the vegetable, remove the fibers and seeds, cut the vegetable into pieces. Rinse it under water and pat dry.
Rinse the cereal, pour over with boiling water to remove the bitterness.
At the bottom of the form, put pieces of vegetable, cereal, sugar and salt. Oil can be put now or at the very end.
Add milk just enough to cover the ingredients.
Cover the pots with lids 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.

Time: 60 minutes.
Number of servings: 8 persons.
Calories: 298 kcal.
Purpose: for breakfast.
Cuisine: European.
Difficulty: medium.

Pumpkin casserole with millet is complemented by raisins, cinnamon, nuts - this is very good option hearty 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:

Rinse the millet thoroughly, pour boiling water over it, boil until cooked, after salting.
Grate pumpkin pulp with large cells, stew with vegetable oil, add sugar and cinnamon to taste.
Lubricate the form, lay out half of the porridge, smooth it out. The next layer will be pumpkin puree, followed by another layer of millet.
Send the casserole to the oven, preheated to 180 degrees, for 30 minutes. Turn over the finished treat, sprinkle with seeds and raisins.

Millet porridge with frozen pumpkin

Time: 1 hour.
Number of servings: 6 persons.
Calories: 78 kcal.
Purpose: for breakfast.
Cuisine: European.
Difficulty: easy.

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

Ingredients:

milk - 200 ml;
pumpkin pulp - 200 g;
butter - 40 g;
liquid honey - 20 g;
salt - a pinch;
millet - 150 g.

Cooking method:

Sort the cereal, rinse in hot water.
Boil milk on the “Baking” mode, add frozen pumpkin slices, salt, cook for 5 minutes.
Put the washed millet, mix, cook on the "Extinguishing" mode for 7-10 minutes.
Put a slice of butter, continue to cook in the same mode for 20 minutes.
Add honey, sugar to taste, serve.

Millet porridge baked in pumpkin

Time: 35 minutes.
Number of servings: 6 persons.
Calories: 219 kcal.
Purpose: for breakfast.
Cuisine: European.
Difficulty of preparation: medium.

Fragrant millet porridge, packed in a scraped pumpkin and baked in the oven, is saturated with aromas of spices. To prepare, take a medium pumpkin without damage, carefully cut off 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;
medium pumpkin - 1 pc.;
millet - 300 g;
oil - 30 g;
sugar - 30 g;
honey - 1 tbsp. l.;
cinnamon, orange peel - a pinch;
salt - a pinch.

Cooking method:

Before preparing the dish, sort, rinse the millet groats, pour it into the prepared pumpkin pot.
Add cinnamon, orange zest, some salt, sweeten, stir, and top with butter sticks.
Pour in the milk - it should cover the ingredients in the pumpkin pot.
Cover the container with a lid, place on a baking sheet, on which you first pour a little water.
Send to the oven for an hour and a half. Pour the finished dish with honey, sprinkle with nuts.

with raisins

Time: 40 minutes.
Number of servings: 6 persons.
Calories: 197 kcal.
Purpose: for breakfast.
Cuisine: European.

Simple, home recipe cooking a healthy, hearty 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:

Grate pumpkin pulp on a grater with medium cells. Rinse and cut the dried apricots. The recipe for millet porridge with pumpkin and raisins can be supplemented with dried berries, candied fruits, nuts.
Pour boiling water over the millet, cook for 20-25 minutes until half cooked.
Enter pumpkin pulp, dried fruits, add sugar.
As soon as the mass boils, pour in the milk, cook until tender.

With dried apricots

Time: 1 hour.
Number of servings: 6 persons.
Calories: 328 kcal.
Purpose: for breakfast.
Cuisine: European.
Difficulty of preparation: easy.

The bright orange ingredients of the dish perfectly cheer up on a rainy autumn day and energize and positive. The dish is suitable for absolutely everyone: those who are on a diet (for weight loss), in 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:

Rinse dried apricots, place in a container, add washed, scalded millet to it.
Cut the pumpkin pulp into cubes, put on top.
Pour in water and bring to a boil. Reduce heat, add milk, add sugar (or substitute), butter.
Simmer under a closed lid for another 10 minutes.

with apples

Time: 1 hour.
Number of servings: 6 persons.
Calories: 316 kcal.
Purpose: for breakfast.
Cuisine: European.
Difficulty of preparation: easy.

Add ripe apples of sweet and sour varieties, a medium pumpkin with bright orange fleshy flesh and make a sunny, bright treat. Complete 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:

Cut apples and vegetable pulp into cubes.
Pour boiling water (800 ml) over the millet, add salt, and cook for 7-10 minutes.
As soon as the cereal is boiled soft, add apples and pumpkin cubes, simmer over low heat for another 15-20 minutes.
Some time before readiness, put honey, cinnamon, butter. Keep the dish covered with a closed lid and serve.

With meat

Time: 90 minutes.
Number of servings: 6 persons.
Calories: 369 kcal.
Purpose: for breakfast, dinner.
Cuisine: European.
Difficulty: medium.

This cooking option for millet porridge (with pumpkin and meat) will delight men. A hearty, high-calorie dish is prepared without milk, on water, adding your favorite spices and seasonings. If you do not 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 - to taste.

Cooking method:

Cut the washed meat into portioned small pieces.
Peel onions and carrots, cut into cubes.
Cut pumpkin pulp into cubes or arbitrarily.
Rinse the millet running water, scald to remove bitterness.
Pour oil into a deep thick-walled pan, heat and fry the onion and carrot until soft.
Add meat, brown for 2-3 minutes.
Add boiling water, season, salt, cover and simmer until the meat is cooked.
Put the pumpkin cubes in the roast, simmer for 5 minutes, add the millet. Cook at the lowest temperature with the lid closed for another 20 minutes.
Check the readiness of the roast, if necessary, add liquid and sweat a little.

How to cook millet porridge with pumpkin delicious - cooking secrets

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

So that millet with pumpkin is not only tasty, but also preserves everything useful material, in the old days it was cooked in earthenware, in an 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, to be sure, it is better to boil it separately, and then transfer it to a container with the rest of the 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 useful trace elements and vitamins.

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I recommend everyone to include milk millet porridge with pumpkin in their diet. It is not only very tasty, but also useful. We talked about the benefits of pumpkin in the article - and it also talks about how to choose a pumpkin, how to store it and what to cook from it. If you don't grow pumpkins on your garden plot, then you can easily buy it in the markets or in supermarkets. I especially like butternut squash, it has a more pronounced taste and is sweeter. For milk porridge, this pumpkin fits perfectly. But any other variety is also suitable for this dish. So, in detail - how to cook millet porridge with pumpkin.

What is necessary:

1 glass of millet
2 glasses of milk
4 glasses of water
400 g pumpkin
3-4 tbsp sugar
1/2 tsp salt
1/2 tsp cinnamon

Delicious millet porridge with pumpkin

Cook delicious porridge on milk is not difficult, the main thing is to choose the ratio of millet and pumpkin for yourself. Someone likes more pumpkin, someone less. I took the average amount of pumpkin, and you choose the most suitable amount for yourself.

About milk and water! You can cook this porridge only with milk, then take 6 glasses of milk. I prefer to cook in a ratio of 2:4. If you wish, this proportion can be changed as you like. You can cook on water, but still, at least 1 glass of milk is better to take for cooking, this will improve the taste and texture of porridge.

It is better to sort millet before cooking in order to prevent small pebbles from getting on the teeth. Pour into a bowl and rinse several times pure water. It is recommended to rinse the millet for the last time hot water or pour over boiling water to remove bitterness.

Peel the pumpkin and cut into pieces. Choose the size of the pieces yourself. Some like it bigger, like me, and some like it smaller.

Pour the washed millet with milk and hot water. I take boiling water. We put on the stove, bring to a boil and lay out the pieces of pumpkin, sugar, salt.

When it boils, reduce the heat and cook over medium heat until cooked through for 20-25 minutes. After 10 minutes, add cinnamon.

After removing from the stove, let the milk porridge brew a little and serve delicious fragrant porridge with pumpkin, adding a piece of butter.

Millet porridge with pumpkin is the most common dish, which contains pumpkin. I don't like pumpkin. And this porridge will lick your fingers!

By cooking millet porridge with pumpkin, and not simple millet with milk, you can diversify your diet and improve metabolism.

The benefits of millet porridge are undeniable. It contains essential amino acids that are involved in the construction of skin cells and contribute to the growth of muscle cells. Millet is an excellent source of vegetable fats that aid in the absorption of vitamin D and beta-carotene.

By regularly including millet porridge in the diet, the human body will receive vitamins A, PP, B vitamins, including the well-known thiamine - B1, folic acid and vitamin E. Porridge is also a source of vegetable fiber, micro and macro elements, including phosphorus, iron, magnesium, copper.

Millet porridge with pumpkin is considered the most useful and tasty. This dish is considered exclusively dietary, as it is low calorie meal: 100 grams only 300 kcal. That is why millet porridge with pumpkin is recommended to be included in the diet of people who are overweight and high in cholesterol.
Also, millet porridge also removes the decomposition products of antibiotics, accumulated toxins, slags and heavy metals.

Pumpkin is an excellent source of plant fiber and a source of beneficial vitamins and minerals. Millet is famous for its healing properties and its rich composition, therefore, in combination with pumpkin, it is a very tasty and healthy dish of Russian cuisine.

This porridge is recommended to be included in the diet of people living in ecologically difficult areas. Doctors also advise regularly eating millet porridge for diabetes, atherosclerosis, liver disease, cardiovascular system, nervous excitability, problems with the pancreas.
It is also useful for children, athletes and people weakened by illness.

You can cook porridge either with water and milk in equal amounts, or exclusively with milk. In this case, the porridge will turn out more tender and rich.

	You will need: millet - 1 glass; water - 2 glasses; milk - 2 glasses; butter - 3 tablespoons; pumpkin - about 300g; salt - to taste
	Sort the millet, discard dark blotches, rinse in hot water until the water after washing is clean. Cut the peel from the pumpkin (it is more convenient to use a vegetable peeler for this), cut into 1x1 cm cubes.
	TO Pour hot water over pumpkin stems.
	Add millet. Put on fire, salt, remove the foam, quickly evaporate all the water, while the millet has not yet had time to boil. The porridge does not need to be mixed.
	After that, add hot milk, cover the pan with a lid and continue to cook the porridge over moderate heat until the porridge is completely cooked.
	Add butter to the porridge and wait until the butter has completely melted. Already in a plate, porridge can be sprinkled with sugar.
	Optionally, you can add raisins, nuts, fruits, seeds to the porridge.
	BON APPETIT!

Pumpkin porridge with millet is very healthy and tasty - in milk, in water, with the addition of rice, carrots, dried fruits.

Pumpkin occupies the main menu on the table in winter period. After all, she is the repository of all essential vitamins which we miss in winter. You can make many different dishes from pumpkin.

Delicious pumpkin baked in the oven. Pumpkin juice is very useful. Pumpkin can be baked with meat or added to other dishes.

But pumpkin porridge is very popular. It can be cooked with rice or millet. It turns out very tasty in a slow cooker.

0.5 kg fresh pumpkin pulp,
1 glass of milk of any fat content,
1 glass of millet groats,
150-170 g butter,
2 tbsp granulated sugar or natural honey,
1 tsp salt.

Cut the pumpkin in half and remove the seeds. Next, cut it like a watermelon and peel it. Rinse thoroughly under running water and grate with a pound on a coarse grater.

We take a cauldron. Thoroughly wash the millet. We pour it into a cauldron, pour the cereal with a glass of water and cook it over low heat until half cooked.

The cereal should completely absorb water.

Add a glass of milk, salt and granulated sugar. We mix everything thoroughly. We put on low heat, cover with a lid and cook for half an hour. Millet should be completely cooked and crumbly.

Add butter to the prepared pumpkin porridge and mix everything until it is completely dissolved. Pumpkin porridge with millet in milk should be infused for about ten minutes after cooking. In the meantime, we will make pumpkin juice from the remaining pumpkin and pour it into glasses. I use a juicer to make it.

Put pumpkin porridge with millet on plates and serve warm with vitamin juice. Such porridge with juice can be served for breakfast or dinner, and also included in the children's menu. Bon Appetit everyone!

Recipe 2: pumpkin porridge with millet (step by step photos)

Nutritionists recommend using pumpkin porridge with millet in milk both during a diet and during the treatment of diseases gastrointestinal tract. In such cases, in order to achieve the maximum benefit from porridge, sugar and butter are either not added to it, or they are put, but in a very small amount. Sugar is often replaced with a small amount of honey.

Pumpkin -200 gr.,
Milk - 800 ml.,
Millet - 1 glass,
Sugar - 4 tbsp. spoons,
Salt - on the tip of a teaspoon,
Butter - 20 gr.

Before you cook pumpkin porridge with millet in milk, you should prepare the pumpkin itself.

Cut off a small piece from the pumpkin. Remove the hard skin from it. You can do this with a vegetable peeler or sharp knife. Then grate the pumpkin on a medium or fine grater. Thanks to finely chopped pumpkin, pumpkin porridge will cook many times faster.

Pour the required amount of milk into the pan in which you will cook the porridge. By the way, about milk. Milk for cooking pumpkin porridge can be used both store-bought and purchased with a fat content of 1.5 to 3.5%. whole homemade cow's milk much fatter than store-bought, then during its use for cooking porridge, it can be diluted with water. On average, 30% of water is added from the amount of milk taken.

Put the millet groats in a deep bowl and rinse in two waters.

As soon as the milk boils, pour millet groats into it. Salt the porridge.

Stirring with a spoon (shovel), cook the porridge over low heat for 10 minutes. During this time, the millet will become softer, but not quite ready yet. It's time to add grated pumpkin.

Mix millet porridge with pumpkin. Let it cook for another 10 minutes. After this time, the porridge will become thicker, the pumpkin will boil and turn it into a beautiful yellow-orange color.

It's time to sweeten the porridge with sugar and flavor with butter.

After adding these ingredients, millet porridge with pumpkin should be brought to a boil again. After boiling, it will be possible to say that quick and tasty millet porridge with pumpkin in milk is ready. Divide it among plates. Sprinkle with nuts or dried fruit, if desired. Good appetite.

Recipe 3: how to cook pumpkin porridge with millet

Pumpkin porridge itself is especially useful in baby food, however, in combination with small, amazing in composition - grains of millet, it turns into something completely unimaginable. All children urgently need a plate of pumpkin porridge with millet.

500 g pumpkin;
150 ml of milk;
1/3 cup millet;
sugar - if necessary.

The pumpkin must be peeled, core and seeds removed, and then chopped on a grater or in a food processor. By and large, for the love of art, you can play with a knife by cutting the pumpkin into curly cubes, rhombuses or flowers - you can if you have enough time and do not want to wash the bowl and knives of the food processor.

After that, put the pumpkin in a saucepan, add milk and put on fire. As it boils, the fire must be reduced to a minimum and cook for 15-20 minutes.

Rinse the millet thoroughly and add it to the porridge, then bring it over low heat until the cereal is ready (20-30 minutes). The finished porridge can be given a little “upset” - covering the pan with a blanket or several thick towels, leave it alone for 15-20 minutes - the millet will open even better, connect with the rest of the ingredients.

As you can see, everything is easy, simple and fast. And the taste is delicious! This year it was very hot, a lot of sun, and all the pumpkins are sweet as sugar. I don't add sugar at all. But if you want, you can put honey, jam, and syrup in porridge. You can grate chocolate, add raisins, dried apricots, nuts. Well, and sugar, of course - if the soul requires it.

Recipe 4: Delicious Pumpkin Porridge with Millet and Rice

fresh pumpkin (peeled) - 300-400 g;
carrots - 1 pc.;
rice - 2-3 tablespoons;
millet - 2-3 tablespoons;
granulated sugar - 2-3 tablespoons;
milk - 250-300 ml;
filtered water - 600-700 ml;
vanilla sugar - 0.5 sachet

Peel and wash the pumpkin and carrots:

Prepare rice and millet:

Pour water into a heavy-bottomed pot (or cast iron pot) and put on fire:

Meanwhile pumpkin mode with medium-sized cubes:

Carrots cut into smaller cubes:

Put in a bowl:

When the water starts to boil, dip the pumpkin and carrots into it:

There should be just enough water to cover the vegetables. If there is more, drain the excess.

Cover with a lid and let simmer over medium heat for 15 minutes.

In the meantime, prepare sugar and vanilla sugar:

Thoroughly wash rice with millet in warm water, changing it several times:

Pour milk into the pan:

We leave to cook for another 15 minutes. It is important to ensure that the milk does not run away.

Carefully add cereals to the pan:

10 minutes later - sugar:

You can take less sugar - it all depends on taste!

Leave to cook on low heat for 10-15 minutes. Periodically stir the porridge from the bottom. At this stage, you can add milk if you see that the porridge is getting too thick.

When the pumpkin becomes soft, directly without removing it from the heat, ceiling it in a saucepan:

There is no need to push hard. Our goal is not to turn the porridge into a puree, but only to crush the bulk of the pumpkin and carrot cubes:

Many will have a question: “why not initially grate vegetables on a grater?” In my opinion, this is a little bit wrong))) I love it when pieces of pumpkin in porridge are visible, although they are crushed (but still not all and not completely).

We leave the porridge to languish under the lid for another 5 minutes and turn it off.

This porridge must be served hot, with butter, which should not be spared.

It turns out very tasty, fragrant and healthy! Especially for a child's growing body!

Recipe 5, step by step: porridge with millet in a pumpkin in the oven

Kashi, so loved by our ancestors, has almost lost its popularity and is cooked infrequently in most families. But what if you cook real millet porridge in a pumpkin?

Even the most fastidious eaters will not refuse to try golden porridge - the original appearance and delicious dish. Porridge in pumpkin is not only good in taste, but also healthy.

Pumpkin 1 pc.
Millet 1 cup
Milk 1 l
Salt 1 teaspoon
Sugar 2-4 tbsp. a spoon
Butter 100 g

For cooking, we need a ripe orange pumpkin about 25 centimeters in diameter.

Thoroughly wash and dry the pumpkin, cut off the top from the side of the stem, we use it as a cover.

With a knife and a tablespoon, remove the pulp from the pumpkin, leaving the walls about a centimeter thick.

Disassemble the pulp: remove the fibrous part and seeds, and grate the hard pieces of pumpkin. We need a glass of pulp (the rest can be used for cooking or pies).

Put the grated pumpkin into a pumpkin "pot".

Rinse the millet in plenty of water until it is completely transparent. After that, scald the grits with boiling water and transfer to the grated pumpkin.

Pour sugar and salt into milk and bring it to a boil. Pour the milk into the pumpkin, stir the grits with pumpkin pulp, add butter, cover the pumpkin with a “lid” and put in the oven to bake. Pumpkin is best placed in a mold, pan or on a baking sheet with sides in case the milk starts to splash out. If about 2 centimeters remain to the edge of the pumpkin "pot", then usually the milk does not run away.

Porridge is being prepared for a long time, but almost does not require attention. After an hour, remove the “lid” and cook the porridge for another 30-60 minutes, until a ruddy foam appears on the surface, like in baked milk.

Millet is completely steamed, the porridge turns out to be quite thick, but soft, fluffy and fragrant. When serving, if desired, you can add more butter, candied fruits or raisins, but even without any additives, it tastes divine.

Recipe 6: pumpkin porridge with millet in the oven (with photo)

Millet porridge with pumpkin is a traditional Russian dish. Porridge is the most useful and nutritious breakfast, it is not for nothing that all nutritionists recommend starting the day with it. Millet porridge with pumpkin does not require the addition of sugar, so even those who watch their figure can eat it.

millet groats - 1 cup
pumpkin - 0.5 kg
milk - 3 cups
butter

To prepare this delicious breakfast we need the following ingredients: pumpkin, millet, milk, butter, salt.

We clean the pumpkin from the peel, take out the seeds and cut into cubes. The smaller we cut, the faster the pumpkin will cook.

We put a saucepan on the stove, pour milk into it, salt and bring everything to a boil.

While the milk is boiling, thoroughly rinse the millet and let the excess liquid drain.

When the milk boils, add pumpkin to it and cook it over low heat for 5-10 minutes, depending on how large you cut the pieces.

After 5-10 minutes, add millet to the pumpkin and cook for another 30 minutes.

After 30 minutes, we get such a porridge.

We shift her pots and put a piece of butter on top.

We cover the pots with a lid, and if they are without lids, you can cover with foil, as I did. We put the pots in the oven, heated to 200 degrees for 20 minutes.

After 20 minutes, we take out the pots. You can transfer the porridge to plates, or serve directly in pots.

Recipe 7: pumpkin porridge with millet on the water (step by step)

In the winter cold, you really want something bright, tasty, nutritious and warming, so we recommend that you cook millet porridge in water with pumpkin, because, in addition to the above qualities, it is also extremely useful. It is orange foods that are recommended for daily intake on dull cold days. You can cook both salty and sweet dishes from them, adding butter, honey, sugar, jams or jams to taste. You can serve salted millet porridge on water with pumpkin with meat or fish dish, with sausage or ham. And you can cut the pumpkin as you like - since it is added to the container at the same time as the cereal, even large pieces will have time to cook.

150 g millet
150 g fresh pumpkin
400 ml hot water
0.5 tsp topless salt
1 tsp Sahara

If you are preparing millet porridge for the first time, then be sure to remember one rule for such cereals: you need to wash it at least 4-5 times until the water becomes clear, otherwise the cereal in the porridge will be bitter. So, pour the millet into a deep container and rinse. From scales, like buckwheat or barley groats, millet does not need to be sorted out.

Transfer the millet to a container with a non-stick bottom: a cauldron, a saucepan or a saucepan.

Peel a piece of pumpkin, rinse and grate with small cells in a salad bowl or on a plate, board.

Put the pumpkin mass on the millet.

Add salt and sugar (the rate indicated in the recipe can be adjusted to your taste).

Pour in hot water, ideally - boiling water (so you can reduce the cooking time).

Place the container on the stove, turning on the maximum heat, and bring to a boil, then minimize the heat and cook the porridge for about 15-20 minutes.

The dish should not turn out thick, the porridge should be semi-liquid, slightly boiled. At the very end, you can add a piece of butter if desired.

Put the porridge on plates, garnish and serve warm.

Recipe 8: how to cook pumpkin porridge with millet

Pumpkin porridge with millet will best recipe for a delicious light breakfast or lunch. Millet and pumpkin are literally a treasure trove of nutrients and vitamins by themselves, and by combining them together in one dish, you get the healthiest and most wholesome food you can think of.

water - 3 cups
millet groats - 1 cup
milk - 1 glass
pumpkin - 500 gr
butter - 100 gr
sugar - 1 tbsp.
vanilla sugar - 1 sachet
edible salt - 3 tsp

First we need to clean the pumpkin. After that, we cut it into small cubes, put it in a saucepan, pour one glass of water there and turn on the fire. You need to wait until the water boils, then boil the pumpkin until it becomes soft.

Now rinse the millet thoroughly cold water, preferably several times. Throw it into the pan, pour two glasses of water and wait until the porridge boils. After that, reduce the heat a little and boil for about 10 minutes. Make sure all the water doesn't boil away! You can tell the cereal is ready when small holes appear on the surface.

And now you should boil the milk, after which it will need to be poured into porridge. Then add two teaspoons of salt and cover the pot with a lid. Reduce the heat to a minimum and let the porridge brew for about 15 minutes.

Millet porridge is a very healthy dish. It can be cooked different ways, combine with completely different products: from meat to dried fruits. However, the most popular product that is added to it is pumpkin pulp. It is perhaps most successfully combined with millet porridge to taste, making it even healthier and richer. We will teach you how to cook porridge with pumpkin as quickly and tasty as possible.

Millet porridge with pumpkin in milk

Many housewives do not know how to properly cook millet groats, so they get it bitter. In order to get rid of an unpleasant aftertaste, the water in which millet is boiled must be drained immediately after boiling, and the grits should be thoroughly washed.

Ingredients:

Millet groats - three quarters of a glass
Pumpkin pulp - 300 g.
Milk - 1 glass
Sugar - to taste (about 2 tablespoons)
Salt - to taste
Butter - for serving

Cooking method:

The process of making millet porridge is quite lengthy. To begin with, all products must be prepared separately. To do this, thoroughly rinse millet groats under running water. cold water. Put it in a saucepan with a little water, bring to a boil. When the water begins to boil and foam appears, it must be drained, and the grits should be rinsed thoroughly again. Pour about 2 cups of water into the pan with cereals and put on fire again. Boil 10 minutes.

In parallel, put a second saucepan on the fire, fill it with 2 cups of water and cut the pumpkin into cubes. Bring to a boil and simmer for 10 minutes. When time will pass, add pieces of pumpkin to millet. Salt and add sugar. Cook together for another 10 minutes.

After the lapse of time, pour milk into the already thickened porridge. Simmer over low heat, stirring constantly, for about 15-20 minutes more. Then remove the pan from the heat, cover with a lid, wrap in a blanket or a fur coat and leave to steam for 20 minutes.

Arrange the finished porridge on plates and decorate with pieces of butter.

Millet porridge with pumpkin in pots

Millet porridge can not only be boiled, but also baked. Such porridge is especially tasty in ceramic pots. If you think "empty" porridge is too boring, you can diversify it with raisins, dried apricots, prunes, add sugar, honey or something else to taste.

Ingredients:

Millet groats - 300 g.
Pumpkin pulp - 400-500 g.
Milk - 1 l.
Butter - 200 g.
Salt - to taste

Cooking method:

Clean the pumpkin, if necessary, rinse. Cut the pulp into small pieces.

Pour milk into a saucepan, put on fire. When the milk starts to boil, put the pieces of pumpkin into it. Cook over low heat for about 5-7 minutes.

During this time, rinse the millet in warm water. When the time has passed, put the washed grits on the pumpkin. Salt, stir, cover and let simmer for 10 minutes.

Put a large piece of butter on the porridge. Cover pots with lids.

Preheat the oven to 180 degrees. Send pots of porridge into it for 35 minutes.

Serve porridge to the table right in the pots.

Millet porridge with pumpkin and apples

Boil and then bake fragrant millet porridge with pumpkin puree and apples in the oven. Regular consumption of this dish, due to the content of a large amount of vitamin B2, will make your hair and skin healthy and beautiful.

Ingredients:

Millet groats - 400 g.
Milk - 800 ml.
Peeled pumpkin - 300 g.
Apples - 250-300 g.
Butter - 150 g.
Salt - to taste

Cooking method:

Boil about a liter of water, remove it from the heat and pour millet into it. Stir vigorously with a spoon to wash the millet. Then drain the boiling water and rinse the millet thoroughly with warm water. Pour a liter of warm water to the millet, put on fire, add salt, mix.

Bring the millet to a boil, cook, removing the foam with a slotted spoon, about 10 minutes. The water should be almost completely absorbed into the porridge, so try to stir it all the time.

At this time, wash the pumpkin. Cut it into medium pieces, pour over the remaining milk and put on fire. After boiling, cook for about 15 minutes. Check readiness with a fork or knife - the pumpkin should be soft. If not, cook for another 5-10 minutes. Mash the finished pumpkin pulp with a crush or chop with a blender to a puree state.

Peel the apples, cut into fairly small pieces.

Combine the porridge, pumpkin puree, apple slices, and almost all of the butter.

Preheat the oven, grease the baking dish with the remaining butter. Transfer the porridge with pumpkin and apples into the form, smooth the surface with a spoon. Send the porridge to the oven preheated to 190 degrees. Bake for approximately 15 minutes.

Millet porridge with pumpkin and condensed milk in a slow cooker

If you do not want to stand at the stove, stirring the porridge so that it does not burn, use a slow cooker. With its help, you can easily cook sweet and very tasty millet porridge with pumpkin in condensed milk.

Ingredients:

Millet groats - 2 multi-glasses
Pumpkin - 300 g.
Condensed milk - half a can
Water - 5 multi-glasses
Butter - 50 g.
Salt - to taste

Cooking method:

Rinse the millet thoroughly. Then transfer it to the multicooker bowl.

Rinse the pumpkin pulp, cut into small pieces and put in a bowl on top of the grits.

Pour water into condensed milk in small portions, stir thoroughly with a spoon or whisk until smooth.

Pour the diluted condensed milk into the slow cooker over the millet and pumpkin. At the same stage, add salt and, if desired, a little butter.

Close the multicooker lid, set the "Milk porridge" mode, cook until the beep sounds.

Then open the lid, stir the porridge, close it again, set the "Heating" mode and leave to infuse for another 20 minutes.

Divide the cooked porridge into bowls. You can additionally pour condensed milk on top.