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 become great 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, you should 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 (optional) add a piece 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, she is the repository of all essential vitamins, which 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. Rinse 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. We bet on low fire, 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 and millet porridge 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 children's menu. Bon Appetit everyone!
Recipe 2: pumpkin porridge with millet (step-by-step photos)
Nutritionists recommend consuming pumpkin porridge with millet and milk both during a diet and during the treatment of diseases. 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 not at all. large 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 fattier than store-bought, then when using it 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. Enjoy your meal.
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 curly cubes, diamonds or flowers - you can, if you have the sufficient quantity 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, even if they are 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 - original appearance And delicious dish. 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
For cooking we need ripe pumpkin orange color 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. Exactly orange products Recommended for daily use 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 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.
Turn the boiled pumpkin into puree, add soft butter, vanilla and regular sugar. Mix all this and combine with millet porridge and milk. Mix thoroughly again and taste. You can add more sugar or salt if you don't think it's enough. Cover the dish with a lid and let it brew.
After the millet porridge with pumpkin has brewed, you can put it on plates and serve.
Millet porridge can compete in quantity useful substances with many cereals and popular products. It is valued for protein, phosphorus, folic acid, vitamins, etc. At the same time, one should not forget about excellent taste this dish, which will remain with him, even if you cook lean porridge in water and even without butter.
Millet cereal in water is recommended for people who have problems with the liver or digestion. This product will also help cleanse the body and give it energy. At the same time, the calorie content of the dish is minimal, so no diet will suffer from it. On the contrary, millet will support the body during food restrictions and will allow you to get into shape without any problems.
The main condition for tasty porridge on water is its friability. The cereal should not stick together or, on the contrary, be too liquid. That is why it is very important to choose the right proportion of porridge and cereals. Typically, cooks adhere to a ratio of 1:2 if millet is used as a side dish, and 1:3 if you need to get a liquid sweet porridge. In the latter case, the difference in liquid is often compensated for with milk, resulting in a tasty and satisfying breakfast for the whole family.
A piece of butter must be added to the finished millet porridge. If we are talking about a lenten dish, then it is replaced with a vegetable one. You can also add dried fruits, fruits or berries to the porridge. Millet in water is also often combined with meat, mushrooms, etc. Salt and sugar are adjusted at your discretion during the cooking process.
Millet porridge with pumpkin will be very tasty without milk or butter. This recipe will please not only those who adhere to fasting, but also lovers fasting diets. If desired, you can add sugar or honey to the porridge. The proposed recipe indicates the weight of pumpkin pulp, cleared of seeds and peel.
Ingredients:
- 1 ½ cups millet;
- 3 glasses of water;
- 750 g pumpkin;
- 20 ml vegetable oil;
- ¼ tsp. salt.
Cooking method:
- Cut the pumpkin into cubes, rinse the millet.
- Place the pumpkin pieces in a saucepan and boil in a kettle required amount water.
- Pour boiling water over the pumpkin and cook over medium heat for 10 minutes.
- Add millet, stir and continue cooking for another 20 minutes.
- Add salt and leave the porridge covered for 30 minutes.
- Before serving, season the porridge with vegetable oil.
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In a slow cooker, the porridges turn out especially crumbly and soft, although they take a little longer to cook. Depending on your model, the “Porridge”, “Milk porridge”, “Pilaf” and even “Baking” modes are also suitable for you. At the same time, the cooking time may decrease or increase slightly, so it is better to start checking the porridge for readiness after 20 minutes. The time indicated in the recipe is for a Redmond multicooker.
Ingredients:
- 1 cup millet;
- 2 glasses of water;
- 30 g butter;
- Salt, sugar.
Cooking method:
- Pour the millet into the multicooker bowl.
- Pour the cereal with the specified amount of water.
- Add salt and sugar to taste, mix.
- Turn on the “Cooking” mode for 40 minutes.
- At the end of cooking, add butter to the porridge.
- Let the millet brew for 20 minutes in the “Warming” mode.
Crumbly porridge is an excellent side dish, as well as full breakfast. In this recipe, milk is added along with water, so the cereal becomes very tender and soft. However, with the specified amount the porridge will be a little runny. If you want to get regular millet without salt, reduce the amount of water and milk by 1.5 times. Add sugar along with salt, adjusting the amount to your taste.
Ingredients:
- 1 cup millet;
- 2 glasses of milk;
- 2 glasses of water;
- ¼ tsp. salt;
- 30 g butter;
- Sugar.
Cooking method:
- Rinse the cereal thoroughly and place it in a saucepan.
- Pour water into the same saucepan and cook the porridge over medium heat.
- When the water has almost boiled away, pour milk over the porridge and continue cooking in the same mode.
- Add salt and sugar to taste, stir and reduce heat.
- Cook the porridge until it thickens, then add butter to the pan.
- Stir the porridge again and leave it covered for 20 minutes.
Now you know how to cook millet porridge in water according to a recipe with a photo. Bon appetit!
Millet porridge is cooked in water extremely simply and this process is probably familiar to everyone for experienced housewives. However, many still do not know how to cook millet porridge with water. It is for beginners that all these recipes are collected here, as well as several valuable recommendations from more experienced chefs:
- To prevent millet porridge from becoming bitter, before cooking, thoroughly rinse the cereal to remove any remaining millet flour. It is best to pour boiling water over it and then hold it under running water;
- Cereals may also become bitter after the expiration date, so it is better to check the date on the packaging in advance;
- Even if you are preparing sweet porridge, still add a little salt to it to reveal the taste of millet;
- If you use regular tap water to cook millet, the porridge may turn out hard. It is better to use purified or boiled water;
- To make the millet porridge crumbly, it is better to add oil not at the end, but in the middle of cooking. In this case, you need to distribute it in small pieces throughout the saucepan;
- For crumbly porridge, it is best to choose dark millet;
- After cooking, leave the millet porridge under a closed lid for 15-20 minutes.
Calories: 0
Cooking time: 35
See how delicious and delicious millet porridge with pumpkin is prepared in water. A step-by-step recipe with photos, according to which you can easily and simply prepare delicious millet porridge with nutmeg pumpkin and spices. This dish is suitable for a vegetarian menu and can be prepared during fasting. If you are not on a strict diet, you can season the dish with a teaspoon of granulated sugar and a piece of high-quality butter. It turns out very tasty and like this
It will take 35 minutes to prepare and the above ingredients will make 3 servings.
Ingredients:
- millet – 180 gr.;
- filtered water – 350 ml;
- nutmeg pumpkin – 200 gr.;
- olive oil – 10 ml;
- nutmeg – 1\4 pcs.;
- ground cinnamon – 3 g;
- salt;
- sesame seeds.
How to cook at home
Pour the cereal into a bowl, pour cold water. We rinse the millet several times until the water becomes completely clear. 
Place the cereal on a sieve and let the water drain. 
Pour the washed millet into a small saucepan with a thick bottom, add cold filtered water and 1/2 teaspoon of table salt.
Place the saucepan on the stove, bring to a boil, skim off the foam with a slotted spoon. Then reduce the heat to low and cover the pan tightly with a lid. Cook for 20 minutes. 
While the millet is cooking, prepare the vegetable. For this recipe, it is better to use butternut squash with bright orange, dense flesh. We cut off the peel and remove the seed bag with seeds. 
Cut the vegetable into cubes measuring 1.5x1.5 centimeters, put in a bowl, water with high-quality olive oil first cold pressed extra virgin variety.
Heat a non-stick frying pan and fry the pumpkin cubes for 7-8 minutes until golden brown. 
5 minutes before readiness, place pumpkin pieces on the millet, add ground cinnamon, and grate nutmeg on a fine grater.
Close the pan tightly with a lid again, cook for another 5 minutes, remove from heat, and wrap in a towel. 
Remove the porridge from the pan and mix gently. If your diet allows, season with a small piece of butter. 
Serve hot, sprinkle with black sesame seeds and garnish with fresh herbs. You can also make this for breakfast