Do you think that pumpkin porridge with millet and milk is boring and worthless? Oh, how wrong you are! Prepare sunny porridge yourself - and change the stereotypical opinion about this dish.

Pumpkin porridge is the porridge of the sun: in the plate is everything that has been accumulated over the fresh August dawns, bright summer days, filled with the songs of crickets at night.

Millet porridge is also the porridge of the sun: it is splashed with yellow smiles, orange winks and bright lemon-colored laughter. It contains the warmth of the earth, the generosity of the fields, the vastness of the sky.

Pumpkin porridge with millet is a doubly sunny porridge: healthy and dietary, it lifts your spirits and tells tales of a carefree summer. If you think that it is impossible to prepare 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 is suggesting turning pumpkin-millet porridge into a restaurant treat, however, thanks to some tricks, you can serve something more than an ordinary boring breakfast. I suggest preparing 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 (we puff and work - this is not an easy task, a pumpkin is a “hard nut”, it will resist and resist in every possible way).

  • We clean the resulting pieces from the skin, without hesitation, we remove the skin itself, and everything that under it does not seem sunny yellow to you.

  • We grate by hand or ask for help from a food processor.

  • Place the pumpkin in a saucepan with a thick bottom. Pour water.

  • Place on the fire and cook after boiling at a minimum temperature for about 10-15 minutes (depending on the type of pumpkin and the size of the pieces) - the mass should become soft, in some places simmer until pureed.

  • We measure out the required amount of millet and sort through it if necessary. We rinse.

  • And add it to the pan with the pumpkin.

  • Add salt and sugar (be careful - as a rule, pumpkin itself is quite sweet, don’t overdo it). Mix.

  • Cook for another 10-15 minutes - the millet should become soft.

  • Add milk.

  • Mix. Place the pan on the stove again. As soon as the milk boils, reduce the heat and cook for another 3-5 minutes. Remove from the stove.

  • Add butter.

  • And we do a feint with our ears - we wrap the pan in a couple of blankets or several rugs. You have 15 minutes to take a shower and set the table, and the porridge has just enough time to “ripen”, reach full readiness, and open up to its maximum.

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

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

  • The choice of pumpkin is almost the key link to success in the task of feeding the family millet porridge. Give preference to sweet varieties with a rich taste. The 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 you really, really have a lot of time, you can pre-bake the pumpkin in the oven, lightly sprinkling it with sugar - this will give it not only a soft texture, but also a wonderful caramel flavor, and the porridge will be incredibly tasty.
  • Don't neglect 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 the other flavor shades to reveal themselves, it skillfully emphasizes the main sweet line of the dish and places the necessary accents.
    Don't believe me? If you’re not too lazy, do an experiment: prepare two identical pans of porridge, with the same amount of pumpkin, cereal, milk, sugar, but add salt to one and leave the other without salt. And then taste it. The result, in general, is obvious, but come back and tell us about your impressions, okay?
  • If your soul requires variety, you can add rice to the company of 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, be endlessly surprised and get new and unusual results every time.
  • Pumpkin porridge goes well with raisins and dried apricots. Looks favorably at pieces of apple and pear. She will be grateful for a handful of poppy seeds or nuts. And it will almost squeal with joy if you season it with finely chopped candied lemon or add a spoonful of orange zest.
  • Vanilla, cinnamon, honey, and maple syrup will not only transform the taste of pumpkin porridge into something wonderful - they will elevate it and turn a simple everyday food into a holiday delicacy.
  • We 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 finished pumpkin porridge, but you shouldn’t be greedy either - we’re trying for ourselves, so let’s be reasonable, but generous.
  • The multicooker is designed just for cooking perfect pumpkin porridge. Place all the ingredients from the evening into the bowl, set the required program and make a temporary reserve of 2-3 hours: after cooking, the porridge will have just enough time to brew in the warmth and “open up”.
  • In markets and bazaars, prudent grandmothers sell pumpkin that has already been peeled and cut into pieces. On the one hand, who knows with what hands and on what utensils all the manipulations took place... I don’t want to take any risks. On the other hand, excessive suspicion often smacks of paranoia, so in an effort to make our everyday life a little easier, we turn on our intuition, carefully look at the granny behind the counter, pay attention to her clean hands and well-groomed hairstyle, and make a decision in favor of saving time and effort.
  • If grumpy children grumble too much, you can look for compromise solutions that will reconcile them with the need to at least sometimes eat the healthy and beautiful things that their mother wants, and not just the terrible and dubious things that their growing minds require.
    Grated chocolate, sugar decor, multi-colored small lollipops and sweets, coconut flakes, homemade grilled bread - with such decorations, the porridge has no chance of being uneaten.

    • Have beautiful and healthy breakfasts with your family!

    Pumpkin pulp contains fiber that is beneficial for the intestines, as well as vitamins and minerals. Millet is no less beneficial for human health due to the content of amino acids, plant proteins, minerals and vitamins. Therefore, pumpkin porridge with millet is very healthy, and besides, when prepared taking into account the recommendations of experienced housewives, it is extremely tasty.

    Recipe 1. Classic

    Pumpkin porridge with millet and milk prepared according to this recipe is a classic version of the dish. Prepared in a regular saucepan on the stove.

    Ingredients:

    • 1 kg pumpkin;
    • 400 g millet;
    • 3 tbsp. milk;
    • 4 tbsp. water;
    • half a teaspoon of salt;
    • 2-3 tbsp. spoons of granulated sugar;
    • butter.

    Advice! Millet must be washed especially carefully, since cloudy water and white coating on the grain cause the bitter taste of the finished dish.

    Preparation:

  • Wash the pumpkin, cut it open and remove the seeds. Peel off the skin.
  • Divide the pumpkin into wedges, each of which is cut into cubes approximately 1 cm in size.
  • Place the pumpkin pieces in a deep saucepan and cover with water. Cook over medium heat for approximately 30-40 minutes. The pumpkin should become soft; it is acceptable to crush the pieces with a special press.
  • Rinse the millet thoroughly and add it to the saucepan with the pumpkin. Add sugar, salt.
  • Simmer over low heat for approximately 20 minutes.
  • After this, pour 2 cups of milk into the saucepan and continue cooking for 10 minutes.
  • After the specified time, pour in another 1 glass of milk and cook the porridge until the millet is ready.

    • Before serving, add a piece of butter to each serving of porridge.

    Recipe 2. In a slow cooker

    In just 40 minutes, deliciously tasty millet porridge with pumpkin will be cooked in a slow cooker.

    Ingredients:

    • 100 g millet;
    • 200 g pumpkin pulp;
    • 750 ml pasteurized milk 2.5% fat;
    • 20 g butter for adding to the porridge and greasing the walls of the bowl;
    • 3 teaspoons sugar;
    • half a teaspoon of salt.

    Preparation:

  • Peel the pumpkin, cut lengthwise and remove the core and seeds. Cut the pulp into medium-sized pieces.
  • Rinse the millet thoroughly, the water should become clear.
  • Grease the inner walls of the multicooker bowl with butter. This is done to prevent the milk from boiling over and spilling over the edges.
  • Pour the washed millet and pumpkin pieces into the bowl, pour in the milk, add sugar, salt and add the remaining butter.
  • Set the multicooker to “Stew” mode for 40 minutes. The temperature should be 80-100˚ C.
  • When the multicooker signals the end of cooking, stir the dish, add milk if necessary, and leave under the lid on the heating mode for about 15 minutes.
    • Recipe 3. In the oven

    The recipe for pumpkin and millet porridge in the oven is perfect for breakfast and will serve as a great start to the day. In order to make a fragrant, tasty and healthy dish, you do not need to have special knowledge and skills.

    Ingredients:

    • 200 g millet;
    • 500 g pumpkin pulp;
    • 2 tbsp. spoons of honey;
    • 2 tbsp. milk;
    • 2 tbsp. spoons of butter;
    • you can add sugar to taste.

    Preparation:

  • Sort the millet and rinse thoroughly. The water should become clear.
  • Pour the cereal into a saucepan and pour milk into it. Place on the fire and cook until half cooked.
  • Peel the pumpkin, remove the core and seeds. Cut into small pieces and place in half-cooked millet. It won't hurt the taste if you add a little sugar. Stir.
  • Pour the mixture into a thermal glass mold, add oil.
  • Place the pan in the oven, then preheat it to 180˚ C.
  • Cook the porridge for one hour, then remove from the oven, wrap in a towel and let sit for 5 minutes.

    • Advice! A cold thermal glass mold can only be placed in an unheated oven. Otherwise it will burst.

    Stir the finished dish and pour honey over it.

    Recipe 4. With raisins

    Milk porridge with raisins is not only tasty, but also healthy. It contains vitamins B5 and B2, manganese, copper, potassium, magnesium, iron, so lovers of this dish are practically not susceptible to cardiovascular diseases. This porridge will be very useful for children for normal development and growth.

    Ingredients:

    • 400 g pumpkin pulp;
    • 150 g millet;
    • 600 ml milk;
    • 400 ml water;
    • 80 g raisins;
    • 50 g butter;
    • 2 tbsp. spoons of sugar;
    • a teaspoon of salt.

    Advice! Milk does not have to be diluted with water.

    Preparation:

  • Rinse the millet thoroughly. To remove the bitterness, pour hot water over the cereal.
  • Cut the pumpkin into small pieces.
  • Wash and sort the raisins (sometimes there are small stones in them).
  • Pour milk and water into a saucepan, bring to a boil, add pumpkin pieces, cereal, sugar and some butter, and add salt. Bring to a boil.
  • After this, reduce the heat and cover the saucepan with a lid. Cook for 30 minutes, stirring occasionally.
  • Turn off and let stand covered for 10 minutes to half an hour.

    • Advice! The porridge will turn out very tasty if you wrap it in a blanket and let it stand for 1 hour or put it in the oven for the same time.

    Recommendations from experienced chefs will help you cook delicious pumpkin porridge with millet:

  • The finished dish should not be very thick. After finishing cooking, you can add a little milk to the porridge.
  • Wash millet thoroughly before cooking. The water should become clear. This will avoid any bitter taste.
  • If you add a little condensed milk to the finished porridge, the taste will be creamy and very delicate.

    • Pumpkin porridge with millet and milk is ideal for breakfast; children and adults will love it. The dish is especially useful for the child’s body, since thanks to the vitamins and microelements it contains, it ensures normal growth and development of the child.

    Millet porridge with pumpkin is one of the most delicious, healthy and popular dishes in our country made from this wonderful orange vegetable, which belongs to the category of seasonal autumn-winter dishes. During this period, pumpkin will probably be found in almost every home, because it is quite easy to grow in the garden, and in addition, it is stored for quite a long time at room temperature. In addition, pumpkin tolerates freezing very well and does not lose its unique benefits and taste properties, so freezing peeled and diced pumpkin allows you to get an excellent preparation for the winter, extremely convenient for later preparing soups, cereals, desserts and other delicious dishes from it. .

    Today I want to offer you a simple recipe for millet porridge with pumpkin, which is best cooked with milk, although this is purely a matter of taste, and if desired, milk can be safely replaced with plain water. Moreover, pumpkin gives this porridge such a deep taste and rich consistency that it practically overshadows all other components of the dish. Since pumpkin tastes like a cross between a vegetable and a fruit, this porridge can be perceived by your household as a hearty, solid meal, and even as a delicious dessert dish. Therefore, millet porridge with pumpkin usually always goes with a bang and is very popular among children and adults.

    Millet cereals and pumpkin form an unusually harmonious union, not only due to their taste properties, but also in terms of the benefits that they can jointly bring to our health. These plant products are especially rich in various minerals that strengthen bones and muscles, heal the nervous and endocrine systems, and also have a beneficial effect on the condition of the heart and blood vessels. In addition, millet is able to remove waste, toxins and radioactive substances from the body, and pumpkin contains a record amount of vitamin A precursor, which has antioxidant and, therefore, rejuvenating properties.

    Be sure to try making millet porridge with pumpkin using this simple recipe, and I am sure that both large and small members of your family will like it. This hearty, aromatic porridge with tender pieces of sweet sunny pumpkin will perfectly lift your spirits and give you a boost of energy for the most successful and productive day. In addition, the calorie content of millet porridge with pumpkin is only 82 kcal per 100 g of finished dish, which is noticeably less than most popular types of porridge. And if we take into account the fact that pumpkin has the property of accelerating metabolism and thus promoting weight loss, then this porridge is simply an ideal dish for getting rid of excess calories without hunger and unnecessary suffering. Delicious and aromatic millet porridge with pumpkin, cooked in milk, will serve you as an excellent breakfast, giving you a lot of pleasure and great health benefits!

    Useful information How to cook millet porridge with pumpkin in milk - a simple recipe for millet porridge with pumpkin on the stove with step-by-step photos

    INGREDIENTS:

    • 1 tbsp. millet (200 g)
    • 300 g pumpkin
    • 300 ml milk
    • 300 ml water
    • 2.5 tbsp. l. Sahara
    • a pinch of salt
    • butter to taste

    COOKING METHOD:

    1. In order to cook millet porridge with pumpkin, peel and cut the ripe sweet pumpkin into small cubes.

    2. Place the pumpkin in a saucepan and add an arbitrary amount of cold water so that it lightly covers the vegetables.

    Advice! Millet porridge should be cooked in cast iron, metal or ceramic dishes with a thick bottom, which ensures uniform heating and simmering of the cereal. Enameled pans are not suitable for this purpose, since the porridge in them quickly burns, which gives the dish a not very pleasant taste and appearance.


    3. Bring the pumpkin to a boil over medium heat and cook for 10 minutes.

    4. In the meantime, millet cereals must be sorted out and damaged grains, which are often found in it, must be separated. Then place it in a fine sieve and rinse with cold tap water, then rinse with boiling water.

    Cold water will wash away dust and possible contaminants from the grain, and boiling water will help remove the bitterness that appears during long-term storage of millet. This type of cereal contains more fat than other grains, so over time they tend to go rancid and give the porridge a less than pleasant taste. I also advise you to smell the millet before cooking and do not use the grain if you feel an unpleasant, pungent aroma.


    5. Place the millet in a saucepan with the pumpkin and cook, stirring, for about 5 minutes, until all the water is absorbed and the cereal swells.

    6. Mix milk with water in equal proportions and pour about half of this mixture into a pan with porridge.

    7. Cook millet porridge with pumpkin over low heat for 20 minutes, stirring frequently and adding the remaining milk as it boils. At the end of cooking, the porridge should be slightly liquid, as it will thicken during the infusion process.

    8. Salt and season the finished millet porridge with sugar.

    I've indicated a minimum amount of sugar for these ingredient ratios, but you may need to add a little more if the pumpkin isn't too sweet or you just prefer something savorier.


    9. Cover the pan with porridge with a lid, you can also wrap it in something warm and let it brew for 15 - 20 minutes. During this time, the porridge will swell even more and become very rich and aromatic.


    Tender, thick and very tasty millet porridge with pumpkin in milk is ready! When serving, it is recommended to additionally flavor it with a piece of butter. Bon appetit!

    Strictly speaking, pumpkin porridge is a culinary paradox. The word “porridge” in Russian refers to a dish made from boiled grains with various additives such as butter, honey, milk and dried fruits, but not vegetables. Maybe this is why cereals or grains are added to pumpkin porridge? Millet is one of the traditional “dressings” for orange vegetable porridge.

    Cereals are rich in protein, vitamins PP, B1, B2, B6, B9, A, E and K, it contains a huge amount of phosphorus, as well as potassium, magnesium, sulfur, calcium, iron, zinc, manganese, fluorine and iodine. Doctors consider it an excellent addition to the diet for those who want to support the liver and hematopoietic system, as well as for those suffering from atherosclerosis and diabetes.

    A handful or two of millet added to pumpkin porridge will make it even healthier. And tastier, of course! Millet lovers can add just a little vegetable to the pan - this option is good for those who are prone to constipation. But if this problem does not bother you, feel free to change the proportions. To make the dish successful, be sure to soak the grain for half an hour to an hour in cold water.

    Name: Pumpkin porridge with millet
    Date added: 04.01.2016
    Cooking time: 40 min.
    Recipe servings: 4
    Rating: (1, Wed. 5.00 out of 5)
    Ingredients Recipe for pumpkin porridge with millet

    Wash the pumpkin, remove the seeds, remove the peel. Cut the pulp into cubes measuring 1x1 cm. Rinse the millet and pour boiling water over it for 5 minutes (or cold water for half an hour). Bring the milk to a boil. Place the pumpkin, add sugar, salt to taste and bring to a boil again. Drain the water from the millet, add it to the pan with the pumpkin and milk, mix thoroughly.

    This porridge will combine the beneficial properties of pumpkin and millet. Cover the dish with a lid, reduce the heat to low and cook for 20-30 minutes. (or until the millet is ready). Remove from heat, place on plates, and place a piece of butter in each. Serve hot. If desired, the porridge can be sprinkled with sugar, powdered sugar or cinnamon.

    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 cauldron, 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 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 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. 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 must 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 knives 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 your 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 - 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 baking sheet with sides 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 glasses
    • 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 allow the excess liquid to drain.

    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.