How to make millet porridge with pumpkin. Pumpkin porridge with millet

Housewives who know how to cook pumpkin porridge with millet can supplement the morning menu with another pleasant and extremely healthy dish. In addition to high energy value, this porridge is good because it fits perfectly into the diet, and also helps cure pancreatitis.

From this article you will learn:

how to cook pumpkin porridge with millet: recipes

Benefits of pumpkin porridge with millet and calorie content

Due to the presence of more than a dozen amino acids, fatty acids, vitamins, antioxidants and numerous minerals in the composition, it has extensive healing and preventive effects on health. Those who know how to cook pumpkin porridge with millet can significantly help themselves in losing weight by including it in their diet. Besides, traditional medicine prescribes eating this simple dish in case of disorders of the kidneys, liver functions, pancreas and the entire endocrine system.

Calorie content of millet-pumpkin porridge made from 45 grams of cereal, 100 g of pulp, 100 g of milk, three grams granulated sugar and a piece of margarine is equal to 158 kcal per 100 grams. Not particularly dietary, but when replacing milk with water, this figure drops to 84 kcal. Quite acceptable for a powerful breakfast, considering how long you feel full from millet and pumpkin.

How to cook millet with pumpkin in water

Preparation:

1. Take chopped pumpkin pulp without peel and fibrous insides. You will need about 500 g of pure raw materials. The size of the pieces is at your discretion.
2. Transfer the pumpkin to a saucepan and fill it with pre-boiled water (400 ml). Light the burner and process over medium flame.
3. After 10 minutes, add the washed cereal (1 cup) inside.
4. Cook, stirring the contents of the pan frequently, for about a third of an hour.
5. Remove from the burner, throw in a little oil, cover and let it simmer for half an hour.

How to cook millet with pumpkin in milk

Preparation:

1. Roughly chop half a kilo of pumpkin pulp.
2. Place it in already heated milk and boil it in it for about a quarter of an hour.
3. Then add a glass of washed millet there.
4. Process over medium heat for about a third of an hour, remembering to stir regularly. The lack of fluid can be replenished with milk or water.
5. Remove from heat, add 60 g of butter, add salt and sweeten. Wrap the closed pan with a towel and let it “simmer” for another half an hour.

How to cook pumpkin porridge with millet and condensed milk in a slow cooker

Cooking with a multicooker allows you to load the device and do something during the half hour that will be needed to process the dish. In addition, nothing will burn or “run away”.

Cooking process:

1. Rinse the 2 measuring cups that come with the multicooker and rinse the cereal inside the device.
2. Peel, rinse and finely chop 300 grams of pumpkin. Place on top of the cereal.
3. Pour 5 measuring cups of water into half a can of condensed milk and stir until completely combined.
4. Pour the resulting sweet liquid into the bowl of the device. Add salt and butter(40 g).
5. Set the “Porridge”, “Cooking” or “Grain” mode, depending on the device model.
6. If required, set the timer for 20 minutes.
7. After notification of readiness, without opening the multicooker, set the “Warming” mode for another third of an hour.

How long to cook pumpkin porridge with millet in a pot

1. Remove debris and rinse a glass of semolina until clear water.
2. Chop the pumpkin, cleared of seeds and peel, into pieces and place them in a pan filled with milk (~600 ml).
3. Once it boils, add the millet to the pan and simmer everything together, stirring, for 10-15 minutes.
4. Place all the contents in pots, add a piece of butter to each, and add salt.
5. Send the closed pots to bake in the oven or oven for 30 minutes at 130˚C.

Culinary experts say that with this method of cooking, the maximum concentration of nutrients remains in the porridge. You can improve the dish by adding dried fruits, jam, jam, nuts, etc.

How to cook millet with pumpkin: subtleties of the process

• There is no need to worry about excess liquid in the porridge at the end of cooking. Millet grain absorbs it well while standing wrapped in a towel.
• If you lack cereals, you can make a mix with rice - these grains go well together.
• Mixing ready-made dish with a certain volume of condensed milk gives a tender output creamy porridge. Children will definitely like this one.
• It is recommended to rinse the millet until clear water, but not less than 6-7 times, the last time in hot liquid. It is also effective to alternate cool and warm water when washing.

Step-by-step recipes for preparing aromatic millet porridge with pumpkin, raisins, nuts, apples and meat

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

4 gr.

5 gr.

Carbohydrates

149 kcal.

Option 1: Classic recipe for millet porridge with pumpkin

Pumpkin is autumn vegetable, which will become the basis proper nutrition in the cold season. The most tender porridge made from pumpkin will add variety to the meager winter menu, and fill the body with various vitamins.

Pumpkin porridge with millet is considered the healthiest; it helps get rid of toxins, preserve beauty, and give you energy for the whole day. This dish is best served for breakfast. It is also suitable for baby food.

Ingredients:

• a glass of millet;
• half a kilogram of pumpkin;
• 350-400 ml. water;
• one or two glasses of milk;
• a couple of spoons of granulated sugar;
• salt;
• a small piece of butter.

Step by step recipe millet porridge with pumpkin

For cooking will do The pumpkin is bright orange in color and sweet in taste. Peel the vegetable from the thick peel and cut the pulp into squares. You can grate it, but this process will take a long time.

Place the prepared pumpkin in a saucepan with some water and place on the stove. Cook for about a quarter of an hour, during which time the pulp should become soft and less dense. If you don’t want pieces of pumpkin to be felt in the porridge, then you need to turn it into puree using a potato masher.

Millet with pumpkin pulp add a little salt, cover the pan with a lid and put on low heat for fifteen minutes. Constantly check the porridge so that it does not burn to the bottom.

When the cereal is ready, add butter and sugar. The amount of granulated sugar will depend on how sweet you want the dish to be.

Pour boiled milk into the porridge, stir and leave on the stove for another 2-3 minutes. If desired, you can sprinkle with cinnamon. Turn off the stove, cover the pan with a lid and leave the dish for ten minutes.

Delicious millet porridge with pumpkin pulp is ready for breakfast!

Option 2: Quick recipe for millet porridge with pumpkin

Pumpkin and millet porridge can be cooked without adding milk, but simply with water. This recipe is very simple, but the porridge turns out no less tasty and just as healthy.

Ingredients:

• one and a half glasses of millet;
• three glasses of water;
• small pumpkin;
• a tablespoon of honey;
• a pinch of salt;
• a tablespoon of oil.

How to quickly cook millet porridge with pumpkin

Rinse the pumpkin under running water and remove the peel and seeds. Cut the pulp into small cubes with a knife.

Pour the washed cereal into the pan, pour in water and add the rest of the ingredients: chopped pumpkin, salt and a spoonful of honey.

After the water begins to boil, reduce the heat and cook, stirring from time to time so that the porridge does not stick. The average cooking time is twenty minutes, during which time the millet should soften. You can add water if necessary.

Remove the pan from the heat, wrap in a thick towel and leave for about a quarter of an hour.

Serve the porridge to the table, adding a piece of butter to each serving.

Option 3: Millet porridge with pumpkin and raisins in a slow cooker

Millet porridge with pumpkin and raisins - great option breakfast for the whole family. Bright taste and the aroma of porridge will give all family members a boost of energy for the whole day. A multicooker will help you cook porridge quickly and easily.

Ingredients:

• 2 multi-cups of millet cereal;
• 300 gr. pumpkin pulp;
• 3 multi-glasses milk;
• a handful of raisins;
• 50-55 gr. butter;
• several shelled walnuts.

How to cook

Rinse the cereal thoroughly until the water runs clear. Pour it into the multicooker bowl.

Wash the pumpkin with cool water, remove the skin and cut out the seeds. Divide the pulp into small pieces. Combine with millet.

Rinse the raisins in water, remove the stems and add to the rest of the products.

Combine water and milk in a slow cooker, mix all ingredients together. On the display, press the button with the rice or porridge mode and leave for half an hour.

After finishing cooking, keep the porridge in the slow cooker for another ten minutes. After this, you can serve by adding a piece of butter and walnut halves to each plate.

Option 4: Millet porridge with pumpkin and apples

The recipe for millet porridge with pumpkin and apples comes from Soviet cuisine. To make the porridge especially aromatic, you should first bake the pumpkin in the oven, then it will transfer all its caramel smell to the dish. And apples will add a pleasant sourness.

Ingredients:

• 530 gr. pumpkins;
• 170-200 gr. millet cereals;
• 500-600 ml. milk;
• one apple;
• a quarter stick of butter;
• a couple of tablespoons of sugar;
• a pinch of cinnamon to taste.

Step by step recipe

Cut the pumpkin and remove the seeds. Divide the vegetable into slices. Grease a baking sheet with butter, arrange the pumpkin and sprinkle it with sugar. Cook in the oven for about 40 minutes at 250 C.

While the pumpkin is cooking in the oven, start preparing the porridge. Boil 2 tablespoons of water in a saucepan, then pour in the milk. This trick will help prevent the milk from burning to the bottom of the pan. If desired, milk can be replaced with water, or divided in half. When the milk begins to boil, add the washed millet, reduce the heat, cover the pan with a lid and cook until tender.

Take the finished pumpkin out onto a baking sheet and remove the skin. Grind the pulp on a grater or mash with a fork. Add to the porridge and mix well.

Apple - it is better to take unsweetened varieties - wash, cut off the peel and grate, or chop very finely with a knife. Transfer to porridge, add oil and stir. Wrap the pan in a towel and let it sit for about 15-20 minutes.

When serving, season each serving with sugar and, if desired, ground cinnamon.

Option 5: Millet porridge with pumpkin in a pot

Dishes cooked in a pot turn out especially tasty, imbued with their own aromas. And millet porridge with pumpkin is no exception.

Ingredients:

• 0.5 l. baked milk;
• 260 gr. pumpkins;
• 3/4 cup millet;
• refined sugar;
• salt;
• butter

How to cook

Rinse millet cereals with cool water several times until they become transparent. Pour boiling water and cook for several minutes. Then transfer the millet to a sieve and rinse again under running water.

Pour the washed cereal back into the pan with boiling water and repeat the washing procedure again.

Place the prepared millet in a baking pot. Heat the baked milk slightly and pour it into the millet. Place the pot in the oven at a temperature of 170-180 C.

When the milk in the pot begins to boil, add sugar and pumpkin, grated or chopped very small pieces. Add a little salt, add a piece of butter and put it back in the oven.

Keep the porridge in the oven for about a quarter of an hour, turn off the oven, but keep the pot inside for another half hour to let the porridge brew.

The porridge is ready! You can serve directly in the pot without transferring to plates.

Option 6: Millet porridge with pumpkin and meat

Porridge with pumpkin can be not only sweet. With the addition chicken meat it will work out hearty porridge, which can be prepared for household members for lunch or dinner.

Ingredients:

• 200 gr. millet;
• 480 gr. pumpkins;
• black ground pepper and salt;
• 0.4 l. water;
• bay leaf;
• a pair of onions;
• vegetable oil;
• 2 chicken breasts.

How to cook

Peel the pumpkin, remove the seeds and divide the pulp into small pieces. Place half in a saucepan, add water and boil until soft.

Wash the chicken breasts well, remove the skin and membranes from them, and cut into large pieces. Heat the oil in a frying pan and fry the chicken on each side for 5 minutes.

Peel the onion and cut into thin strips. Transfer to the pan with the fried meat and continue cooking for three minutes.

Puree the finished pumpkin using a blender. Add the washed cereal to it, mix everything well and cook over low heat for about fifteen minutes.

Place the chicken and onions into the pan with the millet and pumpkin and mix everything. After 5 minutes, add 3 bay leaves to the porridge and remove the pan from the stove.

Serve the porridge, garnishing portions with finely chopped herbs or fresh vegetables. Bon appetit!

20.05.2015

Pumpkin porridge with millet- a dish whose taste brings back memories of childhood. Pumpkin (recipes for making baked pumpkin can be read) is very rich useful substances, and the calorie content of pumpkin porridge is significantly lower than the others. Many other sweet cereals, recipes for which fill the Internet, unfortunately lead to the deposition of excess fat. But pumpkin millet porridge can rightfully be considered dietary if you cook it with water and without sugar, and the sweetness of the dish will be provided by the butternut squash itself. Pshonka, porridge made from millet and pumpkin (that’s what we called it in childhood), is very filling, tasty and healthy. Pumpkin porridge, the recipe for which was shared by my beloved mother, turns out equally tasty with milk or water, so at home I usually prepare dietary millet porridge with pumpkin. So... Cooking pumpkin porridge.

Ingredients

• - nut, butternut - 200 gr
• - 100 gr
• - or milk - 250 ml
• - or butter - 3 tbsp
• - or sugar

Cooking method

Pumpkin porridge, the benefits of which are undeniable, is prepared from sweet butternut squash. You can start cooking in two ways: bake the pumpkin in advance or boil it while the porridge itself is cooking. I prefer the first method: I cook baked pumpkin with honey for dinner, and in the morning I cook porridge from the already prepared sweetened pumpkin. But, of course, I’ll also tell you how to cook pumpkin porridge without baked pumpkin. I wash the fruit very well. Cutting off required quantity product, remove the pumpkin seeds with a tablespoon or hand and remove the film under them. Now a surprise: you don’t need to peel the butternut squash - it will soften during the cooking process and become suitable for consumption. Cut the peeled pumpkin into sticks, and then into small pieces measuring approximately 2 by 2 cm.
Place water or milk in a saucepan to boil high fire, you can add a little salt to the liquid, but I usually don’t do this (I avoid excess salt in food). Also, if you are using sugar instead of honey, now is the time to add 2 tablespoons of sand to the water. Pumpkin porridge with millet in milk turns out to be more tender and creamy; a child, for example, will really like this pumpkin porridge. However, pumpkin porridge with milk, the recipe for which I am describing, adds a lot of calories to the dish, and may not be suitable for people watching their figure, so I suggest replacing the milk with water. While the liquid is boiling, rinse the millet well. As soon as the liquid begins to boil, add the pumpkin and wait until it boils again. If the pumpkin is raw, then cook after boiling over low heat for 10 minutes, then add 2 tablespoons of vegetable or butter, and then pour the washed millet into it. If it’s already baked, then put the butter and add the cereal immediately, wait until it boils again, then reduce the heat to low, cover with a lid and cook for 10-15 minutes.
At this moment, turn on the oven to the lowest temperature and wait until it heats up. Through right time Add the remaining butter to the porridge, mix well and bring to a consistency of viscosity - there should be no liquid left. Remove the pumpkin porridge from the heat and place it in a warm place for 20 minutes. For this we need a preheated oven or a warm blanket. I never mess with blankets, it seems a little strange to me, so I use warmth oven. Turn off the oven and put the porridge inside: the remaining heat of the oven is enough to maintain desired temperature, in which pumpkin porridge with millet is well steamed. We'll get it after a while pumpkin dish from heat and mix well. Now you know how to cook pumpkin porridge according to the most delicious recipe.

Pumpkin porridge. Brief recipe

1. Boil water or milk in a saucepan, add salt and sugar if necessary.
2. While the liquid is boiling, wash the pumpkin, cut off the required amount, peel pumpkin seeds and cut into pieces 2 cm by 2 cm.
3. Place the pumpkin pieces into the boiling liquid and cook for 10 minutes after boiling.
4. During this time, rinse the millet under running water.
5. Place 2 tablespoons of butter or milk in water or milk with pumpkin. vegetable oil, stir, add millet, cover with a lid, bring to a boil, reduce heat to low and cook for 10-15 minutes.
6. Preheat oven to lowest temperature.
7. Add the remaining oil to the pumpkin porridge, mix well and bring to a viscosity.
8. Turn off the preheated oven, place the pan with porridge in it and leave to steam for 20 minutes.
9. Divide among plates. When serving, if sugar has not been used previously, pour honey over the millet porridge with pumpkin.

Pumpkin porridge with millet is already ready, put it on plates, pour honey to taste and serve. Enjoy your meal!

Autumn is the time to cook healthy and delicious dishes from pumpkin. Let's open the season of this vitamin beauty by preparing pumpkin milk porridge with millet from it. Step-by-step recipe with photos.
Content:

About the benefits of pumpkin in millet porridge

IN dietary nutrition occupies one of the leading places among vegetables. It is nutritious, healthy and contains many vitamins and microelements that are necessary for human life. It is so versatile that you can make a variety of delicious recipes, where the first place is taken by pumpkin porridge.

How to cook pumpkin porridge: cooking secrets

Many housewives know how to cook pumpkin porridge, but not many do it correctly. After all, it is important to cook porridge in such a way as to preserve valuable and nutritional properties pumpkin, while getting a delicious culinary product. There are a few simple tips for this:

• Use only well-ripened pumpkin. Its pulp tastes sweeter and boils much faster. You can distinguish this vegetable by its very dry stalk. You can taste the seeds of a pumpkin cut into pieces. Ripe fruit has plump, sweet and crunchy seeds. A dried seed indicates that the pumpkin was cut a long time ago and has lost a lot of moisture and useful properties.
• The pumpkin skin should be peeled just before cooking so that the porridge comes out soft and homogeneous.
• The porridge should be cooked over low heat, and after it is cooked, you need to wrap it in a warm scarf and let it sit for a while.
• To make the porridge sweeter and tastier, sugar or vanilla sugar is added to the milk during the cooking process.

• Calorie content per 100 g - 115.1 kcal.
• Number of servings - 4
• Cooking time - 50 minutes

Ingredients:

• Pumpkin - 300 g
• Millet - 150 g
• Milk - 300 ml
• Sugar - to taste
• Salt - a pinch

Cooking pumpkin porridge with millet

On this page (contents):

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

Millet

Millet is a healthy and nutritious food that daily use rarely gets boring, just like bread.

Millet, like other grain crops today, is not expensive. They are easy to prepare and at the same time very nutritious product accessible to everyone. The protein content in millet is equal to its content in wheat. Dietary millet porridge with pumpkin will provide the body with a boost of energy for the whole day and help maintain a slim and fit figure.

Good to know:

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

Mentions of millet porridge go back far into the past. IN ancient Rus' millet porridge was very popular and has always been used as a traditional holiday dish. Each family had its own recipe for making porridge; it is nourishing and tasty. The main thing is to cook it skillfully...

Pumpkin

When people talk about “pumpkin” in Russia, they usually mean the species Common pumpkin, although there are more than 20 species. Baked or boiled pumpkin is well digestible and therefore used even in baby food. In its raw form, it can be used to make salads.

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

How to store pumpkin at home

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

The cut pumpkin should be stored in the refrigerator, covering the cut with film. You can also freeze peeled and cut into pieces pumpkin and store it in a plastic bag in freezer. The prepared pumpkin is thawed and cooked as usual.

A simple recipe for porridge with pumpkin and millet

Porridge is the most common dish made from pumpkin.

Ingredients:

• 1 1/2 cups millet, rinsed well in warm water;
• 3 1/2 cups milk or water;
• 1 medium pumpkin, peeled, seeds removed, cut into cubes;
• 1/2 cup raisins or dried cranberries;
• 1/4 teaspoon salt;
• 1 tbsp. spoon of honey;
• 1 tbsp. spoon of butter.

Preparation:

1. Place millet, milk, pumpkin, raisins, salt and honey in a saucepan.
2. Bring to a boil.
3. Cook over medium heat, stirring frequently, for 15-20 minutes. Millet and pumpkin should become soft.
4. Add more milk, if necessary. If the cereal is not soft, continue cooking until done.

Tip: you can cook pumpkin porridge with millet until cooked by wrapping the pan in a towel. The millet turns out just like in the oven and the porridge does not dry out.

Serve warm with butter. You can also add 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 prepared during Lent.

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