How to cook pumpkin porridge with millet. How to cook tender millet porridge with pumpkin in milk

Our ancestors had a special honor. Indeed, adding pumpkin to millet porridge makes it even more beneficial in terms of its nutritional value. Millet porridge with pumpkin in milk was a frequent visitor to our ancestors dining table from late summer to spring. They cooked such porridge in cauldrons and pots in the oven. Today, modern housewives cook pumpkin porridge not only on the stove, but also in the slow cooker and in the oven.

Despite the simplicity of this dish, quite a lot of recipes for millet porridge with pumpkin in milk are known. All of them differ both in the taste of the finished porridge, and in the duration of its preparation, technology, composition, and, of course, appearance.

Millet porridge with pumpkin in milk, step by step recipe with photo which I want to offer you, it turns out not only tasty, has a beautiful bright appearance, but also cooks very quickly. Thanks to these qualities, this is one of my favorite recipes for pumpkin porridge with millet. Why one of? The fact is that I have several proven and tasty recipes for millet porridge, and so that it does not become boring, I try to alternate them.

You can improve the taste of ready-made millet porridge with pumpkin in milk using various additives. Using certain dried fruits or nuts, as well as combining them in various combinations with each other, you can get a dish that tastes different every time. Millet porridge with pumpkin in milk will turn out delicious with the addition of walnuts, prunes, dates, dried apricots, raisins, peanuts or hazelnuts. List additional ingredients for millet porridge exactly the same as for Christmas kuti.

If almost everyone knows about the benefits of millet porridge with pumpkin, at the same time, its calorie content remains a mystery to many.

Since the calorie content of millet porridge with pumpkin in milk is no more than 70 kcal. per 100 gr. product, which is considered a low indicator, as a result, it is classified as a dietary recipe.

Nutritionists recommend using millet porridge with pumpkin in milk both during a diet and during the treatment of diseases. gastrointestinal tract. In such cases, in order to 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.

Ingredients:

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

Millet porridge with pumpkin in milk - recipe

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

cut off the pumpkin small piece. Remove the hard skin from it. You can do this with a vegetable peeler or a 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.

Millet porridge with pumpkin in milk. A photo

Decades ago, this was the main dish on the table of a Russian person. Over time, for some reason, they forgot about it, but in vain. Wheat groats enriched with vitamins, vegetable proteins, amino acids and trace elements, and pumpkin pulp, plus everything, is rich in fiber.

How to cook pumpkin porridge with millet

You can cook meals different ways: on the stove, in the oven (in thermoglass, pots) or slow cooker. Regardless of which recipe is used, breakfast or side dish will always turn out to be fragrant and healthy. Porridge with pumpkin and millet belongs to the category of dishes that are easy to prepare. Even a novice in the kitchen can master it. Every mother should know a delicious recipe for pumpkin treats, because the growing body of a child needs healthy food.

Recipe for pumpkin porridge with millet and milk

Cooking time: 40-55 minutes.
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 a classic one cooked in a saucepan on the stove. Based on the taste preferences of the family, in addition to breakfast, you can add berries (fresh or frozen) and honey. It is not necessary to grind the vegetable, you can use slices. Healthy pumpkin porridge with millet in milk will appeal to all family members and will give 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;
slice butter.

Cooking method:

Grind the vegetable through a blender or meat grinder.
Rinse the groats thoroughly under water, then pour boiling water for 5 minutes.
Take a saucepan, pour milk. Boil. Add salt, sugar, honey as needed. Mix.
Put the pulp of the pumpkin, cook for about half an hour over low heat.
Add washed cereal. Continue to cook for another 15-20 minutes.
Try the cereal for readiness.
If desired, add berries or an apple, cook for another 5 minutes.
Season the finished treat with butter.

Pumpkin porridge with millet in milk

Cooking time: 50 minutes.
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 in milk is rich in vitamins, amino acids and trace elements. To give a dish unique taste and flavor, you can add raisins, cinnamon, dried fruits or a spoonful of honey - depending on the preferences of the household. How to cook such a treat, every housewife should know.

Ingredients:

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

Cooking method:

Sort and wash the cereal.
Boil for 10 minutes, drain the rest of the liquid.
Cut pumpkin pulp into small cubes. Put in a container, pour water, cook for half an hour until softened.
Add millet, mix, salt while boiling, pour in milk. Boil 10 minutes. Stir occasionally so that the treat does not burn.
AT ready meal add sugar and butter.

Millet porridge with pumpkin in a pot

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 welcome. Millet porridge made in the oven in pots turns out to be softer and saturated with the fragrant smell of pumpkin. Strict proportions can not be observed. Adjust the amount of vegetable according to your own preference. If you remove sugar and sweets, then 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.
Warm up the milk. Put the previously cut into pieces pumpkin. Add salt, bring to a boil.
Put the millet into the pan, mix, make slow fire, cook for 15 minutes covered.
Remove from heat, put in a pot, season with oil, close and put in an oven preheated to 130 degrees for half an hour.
You can add to the finished treat powdered sugar, a spoonful of honey or jam.

Milk millet porridge with pumpkin in a slow cooker

Cooking time: 50-70 minutes.
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 is prepared without much hassle. It is worth loading the ingredients and waiting for the signal, without fear that the dish will burn or the milk will run away. You don't have to stir anything for half an hour. You can use any berries in the recipe, both fresh and frozen. How to prepare a treat for this delicious recipe every mom should know. Opponents of sweet food may refuse to bookmark sugar.

Ingredients:

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

Cooking method:

Grind the pulp of the vegetable with a meat grinder. Pour into 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. At the same time, the multicooker lid must be opened carefully so as not to burn yourself with steam.
Pour pre-washed and sorted cereals.
Pour 3 cups of milk, stir.
Close the cover of the device. Set the appropriate mode for 40-45 minutes.
At the end of the work - check the readiness and the necessary consistency of the dish. If the mass is too liquid, then it is worth closing the lid and continuing to cook in the same mode for 10-15 minutes. If thick - add milk and leave in the "Heating" mode for 15 minutes.
Arrange the finished fragrant treat on plates, decorate with berries and mint leaves.

Pumpkin and millet porridge in the oven

Cooking time: 30 minutes.
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 great start day. Whatever recipe is used to prepare this dish, you get a healthy, hearty and aromatic breakfast. During fasting, you can refuse to add butter. It is worth noting that a cold baking sheet made of thermoglass must be placed in an unheated oven so that it does not burst.

Ingredients:

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

Cooking method:

Sort the grits and rinse several times.
Pour milk and put on the stove, cook until half cooked.
Vegetable cut into pieces. Add to prepared cereals, add sugar (optional). Mix.
Semi ready porridge pour into a thermo glass mold.
Add oil, pour honey on top.
Cover well with foil.
Put the mold in the oven, and then preheat it to about 180 degrees.
Cook for about 60 minutes. Then let it brew for another 5 minutes under a towel.
Ready delicious porridge mix and sprinkle with honey.

Millet rice porridge with pumpkin in milk

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

Another option healthy breakfast- millet porridge with rice and pumpkin. Many people like a coarse-grained dish. Breakfast comes with amazing taste and beautiful to look at. Rice and cereals are taken in equal proportions. The above recipe for a delicious sweet dish uses honey and sugar. Those who are against these products can safely refuse them, while the taste of the treat will not suffer 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 boiling, reduce. Cook until ready.
Try the readiness of the cereal.
While the food is hot, add the butter, mix.
Fragrant rice-millet treat is ready. It remains to spread everything on plates.

Video: Pumpkin porridge with millet

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

Pumpkin porridge is the porridge of the sun: in a plate - everything that was accumulated during the fresh August dawns, bright summer days filled with the songs of the crickets of the night.

Millet porridge is also the porridge of the sun: yellow smiles, orange winks and bright lemon-colored laughter splash in it. It has the warmth of the earth, the generosity of the fields, the boundlessness of the sky.

Pumpkin porridge with millet is a twice sunny porridge: healthy and dietary, it cheers up and tells tales of a carefree summer. If you think that it is impossible to cook this dish so that it is not boring and empty, but incredibly beautiful, this article is for you. Of course, we are not talking about haute cuisine, no one suggests turning pumpkin-millet porridge into a restaurant treat, however, thanks to some tricks, you can serve something more than an ordinary boring breakfast to the table. I propose to prepare 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 (puffing and working - this is not an easy task, the pumpkin is a “hard nut”, it will resist and resist in every possible way).
We clean the resulting pieces from the skin, without hesitation, remove the skin itself, and everything that under it does not seem sunny yellow to you.
Grate by hand or ask a food processor for help.
Place pumpkin in a heavy bottomed saucepan. We pour water.
We put on fire and cook after boiling at a minimum temperature of about 10-15 minutes (depending on the type of pumpkin and the size of the pieces) - the mass should become soft, in some places stew to a puree state.
We measure required amount millet, sorted if necessary. We wash.
And add to the pot with the pumpkin.
Pour salt, sugar (carefully - as a rule, the pumpkin itself is quite sweet, do not overdo it). We mix.
Cook for another 10-15 minutes - millet should become soft.
We add milk.
We mix. Put the pot back on the stove. As soon as the milk boils, reduce the heat, cook for another 3-5 minutes. We take it off the stove.
Add butter.
And we do a feint with our ears - we wrap the pan in a couple of blankets or several blankets. You have 15 minutes to take a shower and set the table, and the porridge has just enough time to "snooze", to get to fully prepared, to open up to the maximum.

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

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

Choosing a pumpkin is almost the key to success in the task of feeding the family with millet porridge. Give preference to sweet varieties, with rich taste. 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 there is a lot of time, you can pre-bake the pumpkin in the oven, lightly sprinkling it with sugar - this way it will acquire not only a soft structure, but also a wonderful caramel flavor, and the porridge will be unusually tasty.
Don't neglect the 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 other flavors to open up, it skillfully emphasizes the main sweet line of the dish and places the necessary accents.
Don't believe? If not too lazy, conduct an experiment: prepare two identical pots of porridge, with the same amount of pumpkin, cereals, milk, sugar, but salt one and leave the other without salt. And then taste. The result, in general, is obvious, but you will come back and tell us about your impressions, okay?
If the soul requires variety, you can add rice to the company with 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, endlessly be surprised and get new and unusual results every time.
Pumpkin porridge is great with raisins and dried apricots. Favorably looks at the slices of apple and pear. Will be grateful for a handful of poppy seeds or nuts. And almost squeal with joy if you season it with finely chopped lemon candied fruits or add a spoonful of orange zest.
Vanilla, cinnamon, honey, maple syrup They won’t just turn the taste of pumpkin porridge into something wonderful – they will ennoble it and turn simple everyday food into a festive delicacy.
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 ready-made pumpkin porridge, but you should not be greedy either - we are trying for ourselves, so let's be reasonable, but generous.
The slow cooker is designed just to cook the perfect pumpkin porridge. Put all the products in the bowl from the evening, set the necessary program and make 2-3 hours of temporary reserve: after cooking, the porridge will have just enough time to brew in the warmth and “open up”.
In the markets and bazaars, prudent grandmothers sell pumpkin already peeled and cut into pieces. On the one hand, who knows with what hands and on what dishes all the manipulations took place ... I don’t want to risk somehow. On the other hand, excessive suspicion often looks like paranoia, so in an effort to make our everyday life a little easier, we turn on intuition, carefully look at the granny behind the counter, pay attention to her clean hands and well-groomed hair, and make a decision in favor of saving time and effort.
If grouchy children grumble too much, compromise solutions can be found that will reconcile them to the need to at least occasionally eat what is useful and beautiful that their mother wants, and not just the terrible and dubious that their growing minds require.
Grated chocolate, sugar decor, multi-colored small lollipops and sweets, coconut flakes, homemade roasting - with such decorations, porridge has no chance of being uneaten.

Beautiful and healthy breakfasts with your family!

One of the classic recipes associated with pumpkin is, of course, pumpkin porridge. Since ancient times, people have loved to cook this porridge with pumpkin and millet in milk. They cooked on the stove, steamed in the oven, according to simple and affordable recipes.

This dish is prepared on the basis of millet and milk, and when served, butter and milk are served. And even despite this, it will not give many calories - about 120 kcal per 100 g. It turns out that such interesting porridge can also be considered dietary. In addition, you can cook millet porridge with pumpkin, both fresh and frozen - at any time of the year.

A few delicious simple recipes cooking porridge with pumpkin and millet, with a photo and a description of the steps step by step - can be found in the article.

First, consider the simplest recipe for cooking pumpkin porridge in an ordinary saucepan. The ratio of the pumpkin itself to the cereal is approximately 2:1.

For a classic recipe, you will need the following products:

pumpkin 1 kg;
400 g of millet is enough, since it will increase significantly in volume;
milk - 3 cups;
plus 4 cups of water. Or 7 glasses of milk, if you want to cook porridge with pure milk;
a little butter;
3 large spoons of sugar;
half dessert spoon salt (to your taste).

The whole process will take about an hour or a little more.

A step-by-step recipe with a photo looks like this:

Step 1. Pumpkin is put into the pan first. To do this, it needs to be cleaned and cut. small cubes as shown in the photo.

Step 2. Place the pieces in a saucepan and fill them with water completely. You need to cook until boiling, then another half hour over moderate heat and under the lid. As a result, the pulp should be almost completely cooked.

Step 3. During all this time, you can soak the millet in water. room temperature or simply pour boiling water over it, after thoroughly washing it. So we will definitely get rid of unnecessary bitterness, which sometimes appears as a result of long cooking of this cereal. Another helpful advice- do not use old, stale millet, which is definitely more than a year old.

We add the thoroughly washed and soaked cereals to the pan and cook for another 20 minutes, reduce the fire a little. At the same time, you can add sugar and salt.

Step 4. Now pour in 3-4 cups of milk and cook for another 10 minutes over medium heat. Of course, the dish should no longer boil, so the fire must be adjusted carefully.

Step 5. Now let's just try the cereal - if it has become soft enough, then the dish is ready. When serving, do not forget to add a little butter or cream to the porridge.

Pumpkin porridge with millet: a recipe like in an oven

We associate millet porridge not only with kindergarten, but also with a Russian stove. Classic invention Slavic peoples, mother oven, allowed to turn any food into real delicacy, and most importantly, in healthy treat. Almost any porridge, and especially millet, was simmered in the oven for quite a long time, thanks to which it turned out to be very tender, lush and fragrant.

And today we, though in more modern version, but we can still reproduce old recipe millet porridge in milk with pumpkin. To do this, simply use the oven, which is sure to be found in every home.

Take these products:

800 g pumpkin pulp;
1.5-2 cups of millet;
a little more than a liter of water;
sour cream or sour milk - when serving;
salt to taste;
as for sugar, you can not add it or put quite a bit - again, according to your taste.

Cooking porridge like this:

Step 1. We prepare all the products, peel the pumpkin and seeds.

Step 2. Cut pumpkin pulp again in small cubes. Then we put it in a saucepan (preferably thick-walled) and cook for 10-15 minutes after boiling over moderate heat.

Step 3. In the meantime, we sort through the millet, rinse it thoroughly and pour boiling water over it. Drain the water, then sort it out again, soak in boiling water and drain again - repeat the cycle 5 times until the water becomes perfectly clear.

Step 4. Put the cereal in a saucepan and cook on the stove, on low fire within half an hour. We put salt and sugar. In the meantime, turn on the oven and heat it to 180°C.

Step 5. Then the temperature must be reduced to 150 ° C and put the pan with closed lid in the oven for about half an hour. In this way, we will model the process of languishing, which has been used by our ancestors for many centuries, and perhaps is still used today in remote villages.

Of course, the lid must be heat-resistant - especially the handle itself in the middle. If you are not sure, you can close the container with a ceramic dish.

Step 6 Serve the finished pumpkin porridge with sour cream or cream. It is possible with sour milk- depending on your taste.

Porridge with pumpkin and millet on the stove: a recipe with raisins

Of course, such porridge can be turned into dessert dish. You can simply add raisins, prunes, dried apricots and other dried fruits to it. Fans of experimenting in the kitchen can also put slices of bananas or strawberries shortly before the end of cooking - many will surely like it.

And we will try to cook millet porridge with pumpkin on the stove, and not just like that - with raisins.

Take these products:

pumpkin pulp - 250 g;
half a glass of millet groats;
the same amount of milk or liquid cream;
a small pinch of salt;
sugar - to your taste;
4-5 tablespoons of raisins;
2 tbsp butter for serving (if using cream, you can omit it).

The sequence of actions is as follows:

Step 1. We prepare all the products, cut the pumpkin into pieces, as in previous recipes.

Step 2. We wash the millet several times until the water becomes perfectly light. Pour boiling water or soak in water at room temperature for half an hour. Put the cereal in a saucepan and cook for 15 minutes after boiling, adding salt and sugar.

Step 3. Add pumpkin and a little milk, then cook for another 20 minutes, until the vegetable is soft.

Step 4. We thoroughly wash the raisins, put them in a saucepan with pumpkin and cook for another 10 minutes - the raisins should completely steam out and become soft.

Step 5 Serve the finished porridge with butter. It would be appropriate to add a spoonful of honey.

The principles of cooking porridge with millet and pumpkin are the same - it is cooked over moderate heat until all the ingredients are soft. And the result is a really tasty and, moreover, healthy, dietary dish.

Enjoy your meal!

Recommend to friends:

Cookmillet porridge with pumpkin not difficult. But many don't know correct proportions: how much water to add to the porridge ormilk and pumpkins toporridge got messy,tasty andso that the pumpkin boils well in porridge.

I really lovemillet porridge with pumpkin . I specially prepared it and measured the products so that you could cook the same healthy porridge and enjoy its taste.

Millet porridge with pumpkin. Millet porridge with pumpkin in milk. Recipe with photo. Millet porridge with pumpkin on the water

Ingredients for porridge:

Millet groats - 250 gr.

Raw peeled pumpkin - 400 gr.

Water - 2.5 cups (in a glass 250 gr.)

Milk - 2 cups (in a glass 250 gr.)

Salt - a pinch

Sugar - to taste

Raisins - 1-2 handfuls

you can weldmillet porridge on the water andon milk , as stated in my recipe, or just boil porridge in water. But I like porridge with milk more.

How to cook millet porridge with pumpkin:

Washing millet in cold water, drain the water.

We put the millet in a saucepan, pour cold water, put on fire. Bring to a boil over high heat, make the fire small and cook for 15 minutes under a closed lid, stirring constantly.

At this time, cut the pumpkin into small cubes or slices.

After 15 minutes of cooking millet, salt it and mix. Pour the pumpkin, add the warmed milk. Cover the pan with a lid and cook the porridge until the pumpkin is ready. Be sure to stir the porridge during cooking so that it does not burn.

We wash the raisins in cold water, drain the water. Pour boiling water over the raisins for five minutes, drain the water.

Five minutes before the end of cooking, add raisins, sugar to taste to the porridge and cook until cooked over low heat (tomim). It took me about half an hour to do this.

deliciousporridge with pumpkin ready. We put a piece of butter in the cooked porridge or just add it to ourselves in a separate plate with porridge.

We treat ourselves. Enjoy your meal!