How to cook millet porridge with pumpkin in water. Millet porridge with pumpkin in water (lenten recipe) Millet porridge with pumpkin without milk recipe

Cooking time - 1 hour.

Yield: 8 servings.

Calorie content: 100 g of porridge contains 70 kcal.

From such a tasty and healthy vegetable as pumpkin, you can prepare many wonderful dishes. One of the simplest and most common is pumpkin porridge. Rice or millet is usually used as a base. To enrich the taste, various additives are also added - dried fruits, fruits or berries. Try cooking millet porridge with pumpkin in milk with raisins and apples. And for those who cannot tolerate milk or are fasting, we recommend making millet porridge with pumpkin in water, the recipe with photos step by step is outlined below. It turns out nutritious and aromatic, although not too high in calories, and you can cook it either in the oven or in a slow cooker.

How to cook millet porridge with pumpkin in water in the oven

First you need to select all the products that you will need to prepare dietary porridge from pumpkin with millet in water. It is advisable to choose a sweet pumpkin (usually this variety has a bright orange flesh color), and apples - sweet and sour. If desired, in addition to cinnamon, you can also add vanillin or vanilla sugar. With the amount of sugar indicated in the list of ingredients, the dish turns out to be little sweet, so those with a sweet tooth can add a little more.

Cooking should begin by preparing the millet. It should be sorted out, removing random debris and black grains, and then rinsed several times with warm water, then pour boiling water over it and hold for about 15 minutes. This must be done in order to remove the bitterness from the cereal.

While the millet is steaming, you need to prepare the pumpkin and apples. To do this, you need to peel them and remove seeds, then cut them into small cubes of approximately the same size.

Mix sugar with cinnamon. Place the pumpkin with apples in a suitable baking container (preferably with a lid) and sprinkle them with cinnamon and sugar. By the way, you can use several clay pots to prepare this dish. In this case, all components must be evenly distributed among the pots.

Drain the water from the millet and place it on top of the apple-pumpkin mixture. Fill everything with water so that it lightly covers the millet. If you want a thinner porridge, you can add a little more water. Add a little salt. If you are using pots, please note that they cannot be filled to the very top.

Cover the container with a lid. If you don't have one, you can cover the top with foil. Place the porridge in an oven preheated to 170 degrees and cook for half an hour. If desired, you can add a little butter to the finished dish: either butter or sunflower (refined), if the porridge is lean.

Serve it only hot or warm. Before you start dividing it into portions, you need to stir the porridge. You can offer jam or liquid honey with it.

How to cook millet porridge with pumpkin in water in a slow cooker

Prepare millet, pumpkin and apples as described above. Grease the multicooker bowl with butter or refined sunflower oil. Place pumpkin and apples in it, sprinkle with sugar and cinnamon or vanilla. Place the millet on top and add water so that it covers the millet layer by 0.5-1 cm. Pour a little salt and place the bowl in the multicooker.

Select the “Milk porridge” program from the menu and set the timer for 30 minutes. After the sound signal, you need to stir and evaluate its consistency. If it seems runny, you can leave it in the “Warming” mode for 15 minutes.

We wish you bon appetit!

Try this delicious and proven recipe for millet porridge with pumpkin. This is the best breakfast you can imagine, for both children and adults. Millet porridge with pumpkin will take care of your health, give you energy for the whole day, and protect you from illness and stress. The porridge is easy to prepare and turns out tender and flavorful. If desired, you can cook pumpkin millet porridge with water, or with milk, or add raisins, nuts or cinnamon.

Ingredients:

1 cup millet
500 gr. pumpkins
2.5 glasses of water
1-2 tbsp. milk
2-3 tbsp. Sahara
pinch of salt
40 gr. butter
raisins (optional)
cinnamon (optional)

For millet porridge we need 500 grams of pumpkin. We choose orange and sweet pumpkin. Since pumpkin is a dense vegetable with a fairly strong skin, we invite helpers from the stronger half into the kitchen to help cut and peel the pumpkin.
Cut the pumpkin into cubes, maybe quite large ones. Some people prefer to grate the pumpkin, but this is quite tedious. Next, I will tell you the secret of how to grate a pumpkin in just a minute without the slightest effort.

So, fill the chopped pumpkin with water, we need 2.5 glasses of water. There is no point in boiling pumpkin in milk; it boils better in plain water.

Place the pan on the fire and cook the pumpkin for 15 minutes. After this time, the pumpkin pieces lose their density and hardness. If you want the millet porridge to have no pieces of pumpkin or for the pieces to be small, then crush the pumpkin with a regular potato masher.

I usually leave a small amount of pumpkin cubes unpressed and press the rest.
The next step is to add millet to the boiled pumpkin. A very important point: the cereal should be sorted first, because... There are quite often pebbles, pieces of earth, etc. found in millet.
To make millet porridge with pumpkin tasty, you should not just wash the cereal, but pour boiling water over it, and then drain the water. All the dust goes away and, what is important, the bitterness inherent in millet goes away.

After adding the millet to the pumpkin, add a pinch of salt, and then continue to cook the porridge over low heat under the lid. Cook for 15 minutes, keeping an eye on it so that the porridge does not burn.
Usually by this time the millet is almost ready, add butter and sugar to taste. You should not skimp on oil; it is oil that softens the taste of millet and makes millet porridge with pumpkin tender.

The amount of sugar depends on the sweetness of the pumpkin, so try it. It is important not to over-mix so that the pumpkin porridge does not turn out cloying.

And the final point - be sure to add milk (boiled or pasteurized so that it does not curdle) to the millet porridge with pumpkin. How much milk to pour depends on what kind of porridge you like, thin or thick. I usually pour quite a lot of milk because... The millet then comes back and takes in additional liquid.

Boil the porridge for a couple of minutes, add raisins or cinnamon if desired. Turn off the heat and leave the porridge for 15-20 minutes to steep.

That's all, delicious and healthy millet porridge with pumpkin is ready, serve with milk. Whoever wants, washes down the porridge with milk, whoever wants, adds it to the porridge, as in the photo))))). Also see,

Millet cereal belongs to the category of nutritious and satisfying cereals, with an abundance of vitamins and minerals. However, it is not as popular as rice or. Most often, millet cereals are remembered during times of church fasting. However, it is important to know that such a dish will be an excellent solution for breakfast. Millet porridge is nutritious, satisfying and healthy. In addition, if you cook it with various additional ingredients, it will become very rich, tasty and aromatic.

Pumpkin would be a great addition to it. This combination is very unique, but delicious. This dish can take its rightful place in your Lenten menu if you replace butter with vegetable or olive oil. If you want to cook a similar porridge for children, then after evaporating the water, pour in a small amount of milk to give the millet a special taste. However, most often it is boiled in water.

Pumpkin	700 gr
Water	2 glasses
Millet	1.5 cups

Preparation

The process of preparing millet porridge with the addition will not take too much time. So, you need to follow the following steps:

1. First you need to prepare the vegetable, wash it thoroughly, remove seeds, and cut into small cubes.

2. Place the chopped pumpkin in a saucepan, add the specified amount of water and cook under a loosely closed lid for 10 minutes until it becomes soft.

3. While the pumpkin is boiling, rinse the millet (it is recommended to do this very thoroughly and several times until the water becomes clear). You can also speed up the process of cooking millet by pouring boiling water over it twice. This will help him take in extra water.

4. As soon as the vegetable is cooked to the desired state, add washed millet to it, add salt and mix thoroughly but carefully (so that the pumpkin pieces do not fall apart under the pressure of the spoon).

5. The porridge should be cooked for approximately 20 minutes, stirring occasionally so that it does not burn to the bottom of the pan. As soon as most of the water has evaporated, remove the porridge from the heat and place it under a towel or in any warm place for about half an hour so that the millet cereal (also included in the recipe) is completely boiled down. You can (if desired) add a piece of butter before this.

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

Pumpkin occupies the main menu on the table in winter. After all, it is a repository of all the necessary vitamins that we lack in winter. You can make many different dishes from pumpkin.

Pumpkin baked in the oven turns out delicious. 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 cup millet cereal,
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. Wash thoroughly under running water and grate half a kilo on a coarse grater.

We take the cauldron. Wash the millet thoroughly. Pour into a casserole, pour a glass of water over the cereal and cook over low heat until half cooked.

The cereal should completely absorb the water.

Add a glass of milk, salt and granulated sugar. Mix everything thoroughly. Place on low heat, cover with a lid and cook for half an hour. The 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 sit for about ten minutes after cooking. In the meantime, we will make pumpkin juice from the remaining pumpkin and pour it into glasses. To prepare it, I use a juicer.

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

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

Nutritionists recommend consuming pumpkin porridge with millet with milk both during a diet and during the treatment of diseases of the gastrointestinal tract. In such cases, in order to achieve maximum benefit from the porridge, sugar and butter are either not added to it, or they are added, but in very small quantities. 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 a small piece from the pumpkin. Remove the hard skin from it. This can be done either with a vegetable peeler or with a sharp knife. Then grate the pumpkin on a medium or fine grater. Thanks to finely chopped pumpkin, pumpkin porridge will cook much faster.

Pour the required amount of milk into the pan in which you will cook the porridge. By the way, about milk. Milk for making pumpkin porridge can be used either store-bought or purchased with a fat content of 1.5 to 3.5%. Whole homemade cow's milk is much fatter than store-bought milk, so when it is used for cooking porridge, it can be diluted with water. On average, add 30% of water from the amount of milk taken.

Place the millet cereal in a deep bowl and rinse in two waters.

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

Stirring with a spoon (spatula), cook the porridge over low heat for 10 minutes. During this time, the millet will become softer, but not quite ready. Now is the time to add the 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 color it a beautiful yellow-orange color.

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

After adding these ingredients, millet porridge with pumpkin should be brought to a boil again. After boiling, you can say that the quick and tasty millet porridge with pumpkin in milk is ready. Divide it among plates. Sprinkle with nuts or dried fruits if desired. Bon appetit.

Recipe 3: how to cook pumpkin porridge with millet

Pumpkin porridge itself is especially useful in baby food, however, when combined with small millet grains of amazing composition, it turns into something completely unimaginable. All children should immediately have a bowl of pumpkin porridge with millet.

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

The pumpkin needs to be peeled, cored and seeds removed, and then grated on a grater or in a food processor. By and large, for the love of art, you can play with a knife, cutting the pumpkin into shaped cubes, diamonds or flowers - you can if you have enough time and don’t want to wash the bowl and blades of the food processor.

After this, put the pumpkin in a saucepan, add milk and put on fire. Once it boils, reduce the heat to low and cook for 15-20 minutes.

The millet must be thoroughly washed and added to the porridge, then simmered over low heat until the cereal is ready (20 - 30 minutes). You can let the finished porridge “soak” a little - cover the pan with a blanket or several thick towels, leave it alone for 15-20 minutes - the millet will open up even better and combine with the other 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 were as sweet as sugar. I don't add sugar at all. But if you want, you can put honey, jam, and syrup in the porridge. You can grate chocolate, add raisins, dried apricots, and 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 thick-bottomed saucepan (or cast-iron pan) and put on fire:

Meanwhile, pumpkin into medium-sized cubes:

Cut the carrots into smaller cubes:

Place in a bowl:

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

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

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

Meanwhile, prepare sugar and vanilla sugar:

Wash the rice and millet thoroughly in warm water, changing it several times:

Pour milk into the pan:

Let it cook for another 15 minutes. It is important to ensure that the milk does not run off.

Carefully add the cereals to the pan:

After 10 minutes - sugar:

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

Leave to simmer over 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 too thick.

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

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

Many people will ask: “why not grate the vegetables first?” In my opinion, this is a little different))) I love it when you can see pieces of pumpkin in the porridge, albeit crushed (but still not all and not completely).

Let the porridge simmer under the lid for another 5 minutes and turn it off.

This porridge must be served hot, with butter, which you should not skimp on.

It turns out very tasty, aromatic and healthy! Especially for children's growing bodies!

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

Porridge, so beloved by our ancestors, has almost lost its popularity and is rarely prepared in most families. What if you cook real millet porridge in a pumpkin?

Even the pickiest eaters will not refuse to try golden porridge - a dish that is original in appearance and delicious. Pumpkin porridge not only tastes good, but is also healthy.

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

To prepare, we need a ripe orange pumpkin about 25 centimeters in diameter.

Wash the pumpkin thoroughly and dry it, cut off the top from the stem side, we use it as a lid.

Using a knife and a tablespoon, scoop out 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).

Place the grated pumpkin in a pumpkin “pot”.

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

Add sugar and salt to milk and bring it to a boil. Pour the milk into the pumpkin, stir the cereal with the pumpkin pulp, add butter, cover the pumpkin with a “lid” and place in the oven to bake. It is better to place the pumpkin in a mold, frying pan or on a rimmed baking sheet in case the milk starts to splash out. If there is about 2 centimeters left to the edge of the pumpkin “pot,” then usually the milk does not escape.

The porridge takes a long time to prepare, but requires almost no 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 baked milk.

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

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

Millet porridge with pumpkin is a traditional Russian dish. Porridge is the healthiest and most nutritious breakfast; it’s not for nothing that all nutritionists recommend starting the day with it. Millet porridge with pumpkin does not require added sugar, so even those who are watching their figure can eat it.

millet cereal – 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.

Peel the pumpkin, remove the seeds and cut into cubes. The finer we chop, the faster the pumpkin will cook.

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

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

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

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

After 30 minutes we end up with this kind of porridge.

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

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

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

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

In the winter cold, you really want something bright, tasty, nutritious and warming, so we recommend that you prepare millet porridge in water with pumpkin, because, in addition to the above qualities, it is also extremely healthy. It is orange products that are recommended for daily consumption on dreary cold days. You can prepare both salty and sweet dishes from them, adding butter, honey, sugar, jam or jams to taste. You can serve salted millet porridge in water with pumpkin with a meat or fish dish, with sausage or ham. And you can cut the pumpkin any way 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. salt without top
1 tsp. Sahara

If you are preparing millet porridge for the first time, be sure to remember one rule for such cereals: it must be washed at least 4-5 times until the water becomes clear, otherwise the cereal in the porridge will taste bitter. So, pour the millet into a deep container and rinse. From flakes, like buckwheat or barley groats, there is no need to sort millet.

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

Peel a piece of pumpkin, rinse and grate on a fine-mesh grater into a salad bowl or onto a plate or board.

Spread the pumpkin mixture over the millet.

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

Pour in hot water, ideally boiling water (this way 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.

Place the porridge into bowls, garnish and serve warm.

Recipe 8: how to cook pumpkin porridge with millet

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

water - 3 glasses
millet cereal - 1 cup
milk - 1 glass
pumpkin - 500 gr
butter - 100 g
sugar - 1 tbsp.
vanilla sugar - 1 sachet
table salt - 3 tsp.

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

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

Now you should boil the milk, after which you will need to pour it into the porridge. Then add two teaspoons of salt and cover the pan with a lid. Reduce heat to low and let the porridge sit for about 15 minutes.

Among the different types of porridges, millet is a rare guest on our tables. Despite its high popularity, in Rus' this cereal is inferior in popularity to buckwheat, rice and oatmeal, although it has no less beneficial properties. Millet porridge with pumpkin improves digestion, prevents the development of cancer cells, and is also ideal for those who are on a diet - the calorie content of the dish is per 100 grams. is only 50 kcal.

We need to thank the Chinese for this healthy cereal - from this country millet was brought to Europe, where it took root.

Of all the vegetables, pumpkin goes best with millet - it is moderately sweet, does not change the consistency of the porridge and adds satiety.

Starting the day with a serving of millet porridge with pumpkin in water or milk is an excellent solution if you want to add variety to a boring diet. This dish can also be enjoyed for dinner to avoid heaviness in the stomach.

Total cooking time is 20-50 minutes depending on the recipe.

Classic recipe for millet porridge with pumpkin

Millet on water is a dietary option. To prevent the porridge from seeming bland, pumpkin is added to it.

Ingredients:

200 gr. millet;
0.5 kg pumpkin;
0.5 l of water;
a pinch of salt;
butter - butter or sunflower.

Preparation:

Peel the pumpkin, remove the seeds and cut the vegetable into medium cubes.
Pour in the required amount of water - bring the pumpkin to a boil.
Rinse the cereal thoroughly - it’s even better to leave it in cold water for 20-30 minutes.
Pour the millet into the boiling pumpkin. Stir the porridge.
Add some salt.
The porridge in the pan should thicken a little. This usually requires about 20 minutes of cooking.
Prepare a fireproof dish and pour the porridge and pumpkin into it. Place in the oven for half an hour.
Before serving, add a piece of butter or a little vegetable oil.

Millet porridge with pumpkin in milk

Milk porridge turns out to be more nutritious, and the delicate taste of pumpkin is in harmony with the taste of milk.

Ingredients:

200 gr. millet;
0.5 kg pumpkin;
0.5 l of milk;
salt - to taste;
vegetable oil or butter.

Preparation:

Peel the pumpkin from skin and seeds. Cut into small pieces.
Place the milk on the stove. Without waiting for it to boil, add pumpkin to it.
After boiling, pour the millet into the milk. Add salt.
Cook for 20 minutes.

Millet porridge with pumpkin and cinnamon

If you add a little spice while cooking pumpkin, you will get a real delicacy with a caramel taste. If desired, the milk in the recipe can be replaced with water.

Ingredients:

300 gr. pumpkins;
300 ml milk;
½ cup millet;
200 ml water;
½ teaspoon cinnamon powder;
1 tbsp sugar;
salt - to taste;
20 gr. butter.

Preparation:

Prepare the pumpkin - cut off the skin and remove the seeds. Cut it into small pieces.
Melt the butter in a saucepan and pour the pumpkin into it.
While the vegetable is fried until golden brown - this will take 5 minutes, add salt, cinnamon and sugar.
Then pour in the milk and simmer over medium heat for 12-15 minutes.
While the pumpkin is cooking, rinse the millet and then add it to the pumpkin.
Cook the porridge for 40 minutes.

Millet porridge with pumpkin in a slow cooker

Using a multicooker, you can also prepare excellent porridge with the addition of a multivitamin vegetable. Preparation:

Soak dried fruits in water for half an hour.
Peel the pumpkin and cut into pieces.
Grease the multi-cooker cup generously with a piece of butter.
Pour the cereal and pumpkin into it.
Add squeezed dried fruits - it is better to cut the dried apricots into small pieces.
Pour in water and also add milk. Add salt.
Select the “Milk porridge” function in the multicooker and wait for it to be ready.

If desired, millet porridge with pumpkin can be prepared not only with dried fruits, but also with nuts. Hazelnuts are ideal for this - a small handful of chopped hazelnuts will add flavor to any recipe.