How to cook your pumpkin with millet - different recipes for cooking. Millet porridge with pumpkin in milk and water

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

The simplest step-by-step recipe for preparing a healthy treat provides for only three ingredients and forty minutes of free time, after which bright orange, fragrant pumpkin porridge with millet in milk will appear on your dining table. 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:

1. Cut pumpkin pulp into small cubes or grate with large cells.
2. Heat the milk, dip the vegetable cubes into it, cook for 15 minutes over medium heat.
3. 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.
4. 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:

1. Prepare the vegetable, cut the pulp into cubes. Pour water into a saucepan.
2. Put on the stove and cook over medium heat for 10 minutes, so that the vegetable is slightly boiled.
3. Prepare millet groats: rinse, pour over with boiling water, add to the pan.
4. Season, salt, mix gently so that the vegetable pieces do not fall apart.
5. 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 a high temperature - the dish must 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:

1. 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.
2. Rinse the cereal, pour over with boiling water to remove the bitterness.
3. At the bottom of the form, put pieces of vegetable, cereal, sugar and salt. Oil can be put now or at the very end.
4. Add milk just enough to cover the ingredients.
5. 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 a very good option for a 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:

1. Rinse the millet thoroughly, pour boiling water over it, boil until cooked, after salting.
2. Grate pumpkin pulp with large cells, stew with vegetable oil, add sugar and cinnamon to taste.
3. 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.
4. 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.
• Servings: 6 persons.
• Calorie content: 78 kcal.
• Purpose: for breakfast.
• Cuisine: European.
• Difficulty: easy.

Not all housewives always have a fresh pumpkin on hand. 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:

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

Millet porridge baked in pumpkin

• Time: 35 minutes.
• 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:

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

with raisins

• Time: 40 minutes.
• Servings: 6 persons.
• Calories: 197 kcal.
• Purpose: for breakfast.
• Cuisine: European.

A simple, homemade recipe for 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:

1. 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.
2. Pour boiling water over the millet, cook for 20-25 minutes until half cooked.
3. Enter pumpkin pulp, dried fruits, add sugar.
4. As soon as the mass boils, pour in the milk, cook until tender.

With dried apricots

• Time: 1 hour.
• 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:

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

with apples

• Time: 1 hour.
• 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:

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

With meat

• Time: 90 minutes.
• 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;
• bulb - 1 pc.;
• water - 600 ml;
• salt, spices - to taste.

Cooking method:

1. Cut the washed meat into portioned small pieces.
2. Peel onions and carrots, cut into cubes.
3. Cut pumpkin pulp into cubes or arbitrarily.
4. Rinse the millet under running water, scald to remove the bitterness.
5. Pour oil into a deep thick-walled pan, heat and fry the onion and carrot until soft.
6. Add meat, brown for 2-3 minutes.
7. Add boiling water, season, salt, cover and simmer until the meat is cooked.
8. 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.
9. 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:

• In order for millet with pumpkin to be not only tasty, but also to retain all the useful substances, 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.

Video

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 in nutrients, and the calorie content of pumpkin porridge is much lower than the rest. Many other sweet cereals, the recipes of 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 walnut butternut pumpkin itself will give sweetness to the dish. Pshonka, millet and pumpkin porridge (as we called it in childhood), is very satisfying, tasty and healthy. Pumpkin porridge, the recipe of which was told by my beloved mother, turns out to be equally tasty with milk or water, so at home I usually cook dietary millet porridge with pumpkin. So... Cooking pumpkin porridge.

Ingredients

• - walnut, butternut - 200 gr
• - 100 gr
• - or milk - 250 ml
• - or creamy - 3 tbsp
• - or sugar

Cooking method

Pumpkin porridge, the benefits of which are undeniable, is made from sweet walnut butternut pumpkin. There are two ways to start cooking: 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 cook porridge from the already prepared sweetened pumpkin for the sutra. But how to cook pumpkin porridge without baked pumpkin, of course, I will also tell you. I wash my fruit very well. We cut off the right amount of the 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 walnut butternut pumpkin - it will soften during cooking and become usable. Cut the peeled pumpkin into sticks, and then into small pieces about 2 by 2 cm in size.
We put water or milk in a saucepan to boil on the highest heat, 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 put 2 tablespoons of sand into the water. Pumpkin porridge with millet in milk turns out to be more tender and creamy, such a pumpkin porridge for a child, for example, will be very much to their liking. However, pumpkin porridge with milk, the recipe of which I describe, gives the dish a high calorie content, and may not be suitable for people who follow the figure, which is why I suggest replacing milk with water. While the liquid is boiling, wash the millet well. As soon as the liquid begins to boil, put the pumpkin and again wait until it boils. If the pumpkin is raw, then cook after boiling over low heat for 10 minutes, then put 2 tablespoons of vegetable or butter, and then pour the washed millet into it. If already baked, then put the butter and pour the grits immediately, wait again until it boils, then reduce the heat to a minimum, cover with a lid and cook for 10-15 minutes.
At this point, turn on the oven at the lowest temperature and wait until it heats up. After the right time, put the remaining oil in the porridge, mix well and bring to a state of viscosity - there should be no liquid left. Remove the pumpkin porridge from the heat and put it in heat for 20 minutes. To do 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 the heat of the oven. We turn off the oven and put the porridge inside: the remaining heat of the oven is enough to maintain the desired temperature, in which pumpkin porridge with millet will steam well. After a while, we take out the pumpkin dish from the heat and mix well. Now you know how to cook pumpkin porridge according to the most delicious recipe.

Pumpkin porridge. Short cooking recipe

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

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

Pumpkin Dishes Quick and Tasty - Recipes

What could be healthier and tastier than porridge with pumpkin and millet. A simple recipe for cooking will allow everyone to enjoy this dish.

40 min

100 kcal

4.71/5 (28)

Delicious food doesn't have to be unhealthy. People are accustomed to fast food, forgetting about products that are not inferior in taste, but do not have so many preservatives in them. One of these foods is porridge. Someone prefers to eat cereals with meat, and someone likes with milk, but do not forget about vegetables, which can add a new, unique and pleasant taste to food. When choosing what to cook for lunch that does not require money and time, you can pay attention to millet and pumpkin. Unfamiliar with this golden combination, it may seem that millet with pumpkin cannot be tasty, but this is only a delusion.

Health benefits of millet porridge with pumpkin

Both of these products contain many vitamins necessary for humans and are very useful. Pumpkin is a unique vegetable that is recommended in the treatment of many diseases. With its regular use, blood circulation improves, the gastrointestinal tract normalizes, stress decreases, because pumpkin - good soothing.

Pumpkin porridge with millet in milk - a step-by-step recipe

Pumpkin porridge can be cooked in a saucepan in the traditional way, in a slow cooker or in the oven. Which method to use is decided by the cook himself, based on maximum convenience. In our case, porridge boiled in a saucepan and the recipe is extremely simple.

Ingredients

Add butter to the finished porridge. Millet porridge with pumpkin is good if you add a little sugar or a spoonful of honey before use.

There are a lot of recipes for this dish, in some cereals predominate, and in some the vegetable itself - each housewife cooks the way it seems tastier to her, but there are several factors that affect cooking regardless of the method:

The pumpkin should be quite dense, otherwise, when cooked, it will become sour and excess liquid will appear in the porridge, the taste may change for the worse.

First, always boil in water, and milk is added only at the last stages of cooking. If you start cooking immediately in milk, then the porridge will burn, this does not happen with water. However, if cooking takes place in a slow cooker, you can immediately use milk.

After the dish is ready, it should be covered with a towel for 20 - 30 minutes. Then it will steam out, it will be softer, and the taste will become richer.

The pumpkin needs to be peeled and cut into medium-sized cubes. I use "walnut" pumpkin, it has few seeds and tastes very good. For such a volume of porridge, you will need about half a medium-sized pumpkin.

Butter must be melted over high heat. You can immediately use a large pot - the one in which you will cook porridge.

When the butter is melted and starts to sizzle, add the pumpkin, a quarter of a spoon of salt, all the cinnamon and 2 tbsp. Sahara. Fry for 5-7 minutes until a distinct smell of pumpkin and caramel appears.

We add the entire prepared volume of milk to the fried pumpkin, reduce the heat and simmer the pumpkin for 15-20 minutes under the lid.

Rinse millet groats thoroughly, first with cold, then with hot water until the water runs clear after washing. This is necessary in order to wash off possible contamination and powdery coating from the cereal, and so that the finished porridge does not taste bitter.

Add millet grits, the remaining salt and a cup of water to the pumpkin. Stir, cover and cook for another 40-45 minutes. Lift the lid occasionally and stir the porridge. If all the liquid is absorbed earlier, and the millet does not seem soft enough to you, add a little more hot water.

In the finished porridge, you can add more butter and sugar (or honey) to taste. Porridge prepared according to this recipe is very tasty to eat with walnuts and raisins.

Try this delicious and proven recipe for millet porridge with pumpkin. This is the best breakfast you can think of for both kids 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, it turns out tender and fragrant. If desired, you can cook pumpkin millet porridge in water, you can with milk, add raisins, nuts or cinnamon.

Ingredients:

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

• For millet porridge, we need 500 grams of pumpkin. Pumpkin choose orange and sweet. Since the pumpkin is a dense vegetable with a rather strong skin, we attract helpers from the strong half to the kitchen to help cut and clean the pumpkin.
• We cut the pumpkin into cubes, it can be quite large. Some people prefer to grate the pumpkin, but this is quite tedious, then I will reveal the secret of how to grind the pumpkin without the slightest effort in just a minute.

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

• We put the pan on the fire, cook the pumpkin for 15 minutes. After this time, pumpkin pieces lose their density and hardness. If you want the millet porridge to have no pieces of pumpkin or that the pieces are small, then we crush the pumpkin with an ordinary potato crusher.

• I usually leave a large number of pumpkin cubes are not crushed, the rest I crush.
• The next step is to add millet to the boiled pumpkin. A very important point: the cereal should first be sorted out, because. pebbles, pieces of earth, etc. are quite often found in millet.
• To make millet porridge with pumpkin tasty, the cereal should not just be washed, but poured with boiling water, and then drained. All the dust is gone and, importantly, the bitterness inherent in millet is gone.

• After adding millet to the pumpkin, put a pinch of salt, and then continue to cook the porridge over low heat under the lid. Cook for 15 minutes, watching so that the porridge does not burn.
• Usually by this time the millet is almost ready, add butter and sugar to taste. It is not worth saving on oil, it is oil that softens the taste of millet, makes millet porridge with pumpkin tender.

• The amount of sugar depends on the sweetness of the pumpkin, so let's try. It is important not to shift so that the pumpkin porridge does not turn out cloying.

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

• Boil the porridge for a couple of minutes, if desired, add raisins or cinnamon. Turn off the fire, leave the porridge for 15-20 minutes to infuse.

• That's all, tasty and healthy millet porridge with pumpkin is ready, served with milk. Whoever wants, he drinks the porridge with milk, whoever wants - adds it to the porridge, as in the photo))))). See also,