How to learn how to cook delicious millet porridge with pumpkin in water

Millet porridge can compete in the amount of nutrients with many cereals and popular products. It is valued for its protein, phosphorus, folic acid, vitamins, etc. At the same time, one should not forget about the excellent taste of this dish, which will remain with it, 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.

How to cook diet pumpkin porridge with water

1. Peel the vegetable, wash and cut the pulp into medium-sized cubes.

2. Place the chopped pumpkin in a saucepan, pour in enough water to slightly cover the pieces. Place the pan on the stove, turn the heat to low and simmer for 20 minutes. This time will be enough for any type of pumpkin and size of cut pieces.

3. Meanwhile, take care of the raisins; they need to be steamed thoroughly. To do this, pour warm water over the berries and soak in it for 20-25 minutes. If you fill it with cold water, the raisins will take much longer to swell – 3-4 hours. There is an unspoken culinary rule for steaming raisins - the colder the water with which the raisins are poured, the longer they need to be kept in it. When you have absolutely no time, place the raisins in a colander and scald with boiling water. It is necessary to scald it, not pour it, otherwise it will turn out to be a boiled mess.

4. If there is some water left after cooking the pumpkin, pour it into a separate mug or glass. To prepare porridge, we need ready-made pumpkin, and with water we can regulate the thickness of the dish.

5. Grind the pumpkin pulp until mushy. This can be done using a blender, a potato masher used to make mashed potatoes, or simply mash with a fork.

6. Actually, dietary pumpkin porridge with water without cereal is ready, the rest is a matter of taste. Add a little salt and sugar if desired. You can season the pumpkin porridge with honey and add pieces of butter. When the butter has melted, add raisins to the porridge, mix everything well and serve on serving plates. If the porridge is too thick and you want it thinner, dilute it slightly with pumpkin broth, which you poured into a separate bowl. Along with raisins, you can add pieces of finely chopped dried apricots or prunes, nuts, and seeds to this porridge (although sunflowers are prohibited in case of gallstones).

A very simple recipe for millet porridge with pumpkin in water,
step by step with photos.

Lenten porridge can be quite tasty and healthy. Convince yourself of this with a simple recipe for millet porridge with pumpkin and water. The whole family will love the dish!

Pumpkin and millet go well together. Since it is sweet enough, you don't even need to add sugar. The porridge will turn out rich, moderately sweet (thanks to the millet porridge) and thick. When preparing millet porridge with pumpkin in water, you can also add dried fruits or nuts, as well as honey: breakfast will be what you need!

Number of servings: 3-4

• National cuisine: Home cooking
• Type of dish: Hot dishes, Porridge
• Recipe complexity: Very simple recipe
• Features: Recipe for a vegetarian diet

• Preparation time: 7 minutes
• Cooking time: 1 hour
• Number of servings: 1 serving
• Calorie count: 236 kilocalories
• Occasion: For breakfast

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 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 the soul requires it.

Step by step

1. First, prepare the ingredients: peel the pumpkin from the seeds and cut into cubes. Rinse the millet thoroughly several times. You can even pour boiling water over it for 5 minutes.
2. Place the pumpkin in the pan. Pour boiling water over and cook for 10 minutes.
3. Then add the millet and cook everything together over low heat for 15-20 minutes.
4. After this, cover the pan with a lid and remove the porridge from the heat. Let it sit for another half hour: this will allow the porridge to boil down.
5. Millet porridge with pumpkin in water is ready. You can add vegetable oil or honey to it before serving.
6. Bon appetit!

Pumpkin porridge in combination with cereals is a dish that mothers often feed in childhood. It is also popular among lovers of healthy and wholesome food, because in this porridge, even after heat treatment, many useful vitamins and microelements are preserved.

Most often, millet porridge with pumpkin is prepared in the cold season; it is perfect both as a healthy breakfast and a light dinner.

The simplest and most familiar recipe for millet milk porridge was prepared by our mothers in childhood. Millet porridge with pumpkin in milk turns out sweet and aromatic.

Products:

• 1 tbsp millet cereal
• 3 tbsp milk
• 500 g pumpkin pulp
• 1 tsp sugar
• ½ tsp salt.

Step-by-step preparation of milk porridge:

1. First you need to prepare the pumpkin: wash it well, trim off the remaining stem and peel the skin. To ensure that the pumpkin cooks well and quickly, cut it into small pieces - the smaller the size, the faster the pulp will cook.
2. Pour the milk into an enamel container and heat it up. When almost hot, add pumpkin pieces, sugar and salt. Cook for a quarter of an hour.
3. Rinse the millet through a sieve with running water and add to the almost finished pumpkin porridge. Mix well and cook at low temperature for another third of an hour. Readiness is determined by the degree of thickening of the porridge.

To ensure that the dish is infused and thoroughly steamed, the container is wrapped in a blanket for an hour. An alternative is to keep it in a water bath for half an hour.

Advice. A dish prepared with homemade cow's milk will be much more flavorful, satisfying and healthier than with store-bought milk.

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Millet porridge with pumpkin is the most common dish that contains pumpkin. I don't like pumpkin. This porridge is finger licking good!

By preparing millet porridge with pumpkin, rather than simple millet with milk, you can diversify your diet and improve your metabolism.

The benefits of millet porridge are undeniable. It contains essential amino acids that are involved in the construction of skin cells and promote the growth of muscle cells. Millet is an excellent source of vegetable fats, which help absorb vitamin D and beta-carotene.

By regularly including millet porridge in the diet, the human body will receive vitamins A, PP, B vitamins, including the well-known thiamine - B1, folic acid and vitamin E. Porridge is also a source of plant fiber, micro and macroelements, including phosphorus, iron, magnesium, copper.

Millet porridge with pumpkin is considered the healthiest and most delicious. This dish is considered exclusively dietary, as it is a low-calorie dish: only 300 kcal per 100 grams. That is why millet porridge with pumpkin is recommended to be included in the diet of people who are overweight and have high cholesterol. Millet porridge also removes antibiotic decomposition products, accumulated toxins, waste and heavy metals.

Pumpkin is an excellent source of plant fiber and a source of beneficial vitamins and minerals. Millet is famous for its healing properties and its rich composition, therefore, in combination with pumpkin, it is a very tasty and healthy dish of Russian cuisine.

This porridge is recommended to be included in the diet of people living in ecologically difficult areas. Doctors also advise regularly eating millet porridge for diabetes, atherosclerosis, liver diseases, cardiovascular diseases, nervous excitability, and problems with the pancreas. It is also useful for children, athletes and people weakened by illness.

You can cook porridge either with water and milk in equal quantities, or exclusively with milk.
In this case, the porridge will turn out more tender and rich. [/td]

You will need: millet - 1 glass; water - 2 glasses; milk - 2 glasses; butter - 3 tbsp; pumpkin - about 300g; salt - to taste
Sort the millet, discard any dark inclusions, rinse in hot water until the water becomes clear after rinsing. Cut the rind off the pumpkin (it’s more convenient to use a vegetable peeler for this), cut into 1x1 cm cubes.
Pour hot water over the pumpkin pieces.
Add millet. Put on fire, add salt, skim off the foam, quickly evaporate all the water before the millet has time to boil. There is no need to stir the porridge.
After this, add hot milk, close the pan with a lid and continue to cook the porridge over moderate heat until the porridge is completely ready.
Add butter to the porridge and wait until the butter has completely melted. Already in the plate, you can sprinkle the porridge with sugar.
If desired, you can add raisins, nuts, fruits, and seeds to the porridge.
Read also:  Recipe: Chicken marinated in honey and soy sauce. Calorie, chemical composition and nutritional value.	BON APPETIT!

Source

Adviсe:

• As already mentioned, before cooking millet, it must be thoroughly washed before cooking, and not just once, but in several waters.
• It’s also best to soak the millet for a couple of hours before cooking. Otherwise, it will never boil properly in 10-15 minutes, and even more so in milk. In general, in order for the porridge to turn out thick and fluffy, and not undercooked and squeaky on the teeth, it needs to be cooked for about 40 minutes. And then simmer under the lid closed.
• Millet often tastes bitter due to the fact that it contains a lot of fat and the grain tends to go rancid. Therefore, it should be washed and soaked...
• It must be taken into account that cereals cook more slowly and worse in milk, and, therefore, all these procedures will improve the quality of preparation of, in principle, any cereal...
• It is better to choose a pumpkin that is bright orange, then the finished dish will look very beautiful and appetizing.
• It is worth noting that this cereal still has contraindications. Doctors do not recommend regularly eating porridge for people with high stomach acidity or those suffering from intestinal obstruction.
• For constipation, it is better to eat millet porridge no more than once a week in combination with vegetables and dairy products.

And here is a slightly modified method of preparing millet porridge with pumpkin:

Porridge with pumpkin can be prepared in different ways: baked in pots, in the microwave, but it seems to me that this is the easiest and most common method that is accessible to everyone.

For hostesses:

Pumpkin curd pudding

Pumpkin pies

Potato zrazy with meat

Pepper stuffed with vegetables

Recipe for cooking with water

Porridge boiled in water has a slightly fresher taste than milk porridge. However, it remains just as tasty and healthy. The dish is suitable for those who do not like dairy products or are lactose intolerant.

Ingredients for water porridge for 6 servings:

• 750 g pumpkin
• 3 glasses of water
• 1.5 cups millet cereal
• ¼ tsp fine salt
• 1 tbsp butter for dressing.

How to cook millet porridge with pumpkin in water:

1. First of all, prepare the cereal: rinse through a fine sieve under running water, then pour boiling water over it and leave for a few minutes.
2. Pour water into an enamel pan and set to heat. Dissolve salt.
3. While the millet is infused and the water is boiling, prepare the pumpkin: peel, rinse and cut into small cubes, 1*1 cm in size. Place in boiling water and cook for 10-15 minutes.
4. Add millet porridge to the pumpkin cubes, mix well and leave to cook under the lid for another third of an hour, while reducing the heat. The contents must be stirred periodically.
5. Turn off the heat, add oil, close the lid tightly and cover with a towel. Leave the dish to simmer for half an hour. Then mix thoroughly so that the butter is evenly distributed and can be served.

Important. When cooking, be sure to remove the seeds and peel.

Step-by-step preparation

1. Prepare the ingredients. We rinse the millet several times until the water runs clear. Place the pan on the stove, pour millet and water into it.

2. Add a teaspoon of salt and two tablespoons of sugar.

3. Add pumpkin there too.

4. Cover the pan with a lid and turn on the heat. When the porridge boils, mix the ingredients, reduce the heat to low and leave the porridge to cook until it thickens.

5. Periodically stir the porridge and check if it is ready.

6. When the porridge is almost ready, add butter to it and stir until the butter dissolves.

7. Turn off the heat, close the pan with a lid and leave the porridge for 10-15 minutes. Ready! Bon appetit!

Milk millet with pumpkin in a slow cooker

Many housewives have long appreciated the convenience of preparing dishes in a slow cooker. This amazing device allows you to cook almost anything - from scrambled eggs to borscht. And pumpkin porridge with millet was no exception.

Ingredients for a dish for 3 servings:

• 1 stack of millet
• ½ liter of water
• 2 cups grated pumpkin
• ½ tsp salt
• 1 tbsp sugar
• 2 tbsp butter.

Cooking millet porridge with pumpkin in a multicooker is accessible even to a novice cook - you just need to put all the above ingredients together in a multicooker bowl. Cooking lasts 1 hour 10 minutes in the “Milk porridge” mode.

Before serving, mix the porridge thoroughly with a silicone or wooden spoon.

How to cook delicious millet porridge in pumpkin with dried fruits and cinnamon

Oriental seasoning will give millet porridge a sweet aroma, and dried fruits and berries will help replenish the lack of minerals and vitamins in the body.

Ingredients:

• Medium pumpkin – 1 pc.;
• Milk – 1 tbsp.;
• Millet – 1 tbsp.;
• Pumpkin pulp (for filling) – 200 g;
• Cinnamon – 1 tsp;
• Salt - to taste;
• Sugar or honey - 2 tbsp. l.;
• Dried fruits (dried apricots, raisins, dried pear) – 50-70 g each.

Instructions:

1. Take the middle fruit, cut off the top and remove all the seeds with a tablespoon.
2. We wash the millet in cold water and pour it into a pumpkin pot.
3. Then add salt, honey or sugar and one teaspoon of cinnamon.
4. Cut dried apricots and dried pear into the same pieces as raisins and mix into the millet.
5. Cut the pumpkin pulp into small pieces and mix with millet porridge.
6. Cover the improvised vessel with a cut-off lid.
7. Turn on the oven at 200 degrees. Pour two centimeters of water into a baking tray and place the pumpkin pot.
8. Bake for an hour and a half. The water should boil slightly during cooking.

Before serving, soft pumpkin can be cut into four parts, sprinkled with dried fruits, and poured with honey.

• For baking in the oven, it is recommended to take ripe pumpkin fruits that are small in size and bright orange in color.
• Milk can be replaced with cream in recipes, this will give the dish a more delicate and creamy taste.
• To reduce the cooking time, you can bake the pumpkin separately in advance, and then (after about 30 minutes) add the necessary ingredients to it.
• Millet porridge will be much tastier if you pour it with jam syrup, honey, sprinkle with chocolate, and candied fruits.
• To make a savory dish, you can add mushrooms, carrots, onions, pieces of meat and prunes, and Parmesan cheese as additives.

We look forward to your comments and ratings - this is very important to us!

Millet and pumpkin go well together. Their rich chemical composition allows us to consider this dish unique. It's rare to find a product that has so many positive qualities. gives a powerful boost of energy, so it is often used to restore strength after illness. This sunny cereal is recommended for use as food for those who have problems with the heart, liver, pancreas or nervous system. It perfectly removes toxins and unwanted antibiotic decomposition products from the body. Nowadays, with the availability of a large number of potent drugs, this is especially true. Pumpkin also contains many rare vitamins, without which the body would have difficulty digesting certain types of heavy foods. Together, these two products make a great tandem.

Milk porridge baked with pumpkin in the oven

It is believed that the taste of pumpkin goes best with rice porridge. In this recipe, we suggest mixing millet and rice, adding a little raisins - the porridge will turn out tender and moderately sweet.

Ingredients for 2 servings:

• 200 grams of fresh pumpkin pulp without peel
• ¼ cup rice
• ¼ cup millet
• 1.5-2 cups of milk (more if you like thin porridge)
• 1 tbsp butter
• ½ tbsp sugar
• ½ tsp salt
• 1 cup light raisins.

Cooking millet porridge with pumpkin in the oven:

1. Preheat the oven to 180 degrees. For cooking, it is recommended to use a cauldron or a duck roaster.
2. Boil water in a saucepan. Dilute the salt. When the liquid boils, add the washed rice and millet and cook for 2-3 minutes, then turn off the heat and drain the liquid.
3. Cut the washed and peeled pumpkin into small cubes. Place cereal, raisins, and butter in a cauldron. Pour the entire contents with milk so that its level does not completely cover the cereal mixture. Place pumpkin on top and sprinkle with sugar.
4. Cover the casserole with a lid and place in the oven for a third of an hour. Then turn off the oven and leave to brew for another quarter of an hour. Mix layers before serving.

Everything ingenious is simple

The most basic way to combine cereals and an unusual plant is to boil them together. Millet porridge in pumpkin in the oven turns out very tasty. It is often prepared in villages. Our ancestors knew a lot about food, so we still admire the extraordinary taste and great benefits of the dishes invented by our grandmothers. Millet porridge in pumpkin in the oven turns out just as tasty as in a Russian oven. There are no special secrets here. To prepare the dish you will need very little: for 1 pumpkin - 1 liter of milk, 100 grams of sugar, 1 glass of millet, 100 grams of butter, 1 teaspoon of table salt.

Everything is prepared quite simply.

1. A ripe pumpkin needs to be thoroughly washed, dried and cut off the top part near the stem in the form of a lid.
2. Free the fruit from the pulp by carefully cutting it out with a knife and spoon. The wall thickness should remain 1-1.5 centimeters.
3. The seeds and fibers can be discarded, but the pulp must be grated on a coarse grater. The dish only requires 1 cup of chopped product.
4. Rinse the millet thoroughly, pour boiling water over it and place it in a pumpkin “pot”.
5. In a separate saucepan, boil milk with sugar and salt. Pour the hot mixture over the cereal.
6. Add the oil and mix gently.
7. Cover the pumpkin with its own “lid”, place it on a baking sheet and put it in the oven.
8. After an hour, remove the “lid” and continue to simmer for another 1 hour. The contents on the surface should be covered with a golden brown crust. The finished product can be placed on plates and served.

Millet porridge in pumpkin in the oven will turn out even tastier if you initially add raisins or candied fruits to the mixture. But it will also work out well without them. This is one of those dishes that don't require constant supervision. Millet porridge in pumpkin is cooked in the oven for a little over two hours. This is enough for the cereal to boil well and, together with the other products, turn into a fragrant soft mixture.

Recipe with honey and dried fruits

A dish with honey and dried fruits turns out incredibly sweet and healthy. This option is recommended to be prepared during the cold season, when a person’s immunity weakens. Porridge will provide a huge amount of vitamins and microelements that energize and strengthen the immune system.

Ingredients for preparing a dish for 2 servings:

• 4 tbsp rice cereal
• 2 tbsp millet
• 4 dried pears
• 8 dried peaches
• 200 g dried pumpkin pieces
• 6 pieces dried apricots
• 1 glass of milk
• 4 tbsp honey (preferably liquid)
• 2 cinnamon sticks
• ½ tsp vanilla extract.

How to cook sweet porridge:

1. Cut dried apricots, pears, pumpkin and peaches into small pieces, pour boiling water to the top, add cinnamon and bring to a boil over low temperature, stirring continuously. When it boils, add vanilla and honey, stir thoroughly and let it brew.
2. Rinse the millet cereal and pour boiling water over it for 15-20 minutes.
3. While the fruit mixture is infused, bring the milk to a boil. When it boils, pour it over the cereal and cereal so that the milk covers the porridge. Cover with a saucer or lid for a few minutes. Then stir in the fruit mixture and serve.

Millet porridge with rice

Tender, aromatic and very nutritious milk porridge made from rice and millet will be an excellent dinner for the whole family.

Ingredients for cooking:

• 2 tbsp water
• 1 tbsp milk
• ½ cup millet porridge
• ½ cup rice cereal
• 2 tbsp sugar
• ½ tsp salt
• 1 tbsp butter.

Cooking:

1. Rinse both cereals under running water and cook in water. After boiling, boil for 10-12 minutes.
2. Heat the milk in a separate container and pour it into the almost finished porridge. If the milk is cold or at room temperature during pouring, it will curdle and the dish will not turn out.
3. Add salt and sugar to the dish. During the cooking process, the porridge needs to be stirred periodically.
4. Turn off the stove, put a piece of butter on top of the porridge and leave for 5-7 minutes. During this time, the butter will melt and the porridge will infuse. Then mix and serve.

On a note. Before serving, the dish can be supplemented with raisins, candied fruits or grated chocolate. Another option is to add 2-3 teaspoons of jam or preserves.

Recipe for making millet porridge in water with nuts and raisins

Fragrant pumpkin porridge is an excellent dietary product. On a gloomy spring day, it will cheer you up and delight you with an unforgettable taste.

You can use walnuts, pine nuts, and cashews.

Products:

• Medium size pumpkin – 1 kg;
• Millet – 300 g;
• Nuts - 100 g;
• Raisins – 50 g;
• Butter – 50 g;
• Water - 1 tbsp.;
• Sugar – 2 tbsp. l.;
• Salt – 1/2 tsp;
• Honey – 1 tbsp. l.;
• Vanilla sugar – 1 sachet.

What we do:

1. First, preheat the oven to 180 degrees.
2. Then take a medium-sized fruit, wash it well and cut off the cap.
3. Afterwards, remove all the membranes and seeds inside with a tablespoon.
4. Pour the washed millet inside, add half the water, place the pumpkin on a baking sheet and put it in the oven for 20 minutes.
5. Take out the pumpkin pot, add sugar, salt, raisins, mix lightly.
6. Pour in the remaining water and sprinkle with vanilla sugar.
7. Cut the butter into pieces and place on top of the filling.
8. Pour some water onto a baking sheet and continue baking for another 1.5 hours.
9. Chop the nuts, mix with honey and add to the finished porridge.

Recipe for cooking with pumpkin in a pot

Porridge made from pumpkin and millet, cooked in pots, turns out boiled, tender and juicy, imbued with the nutmeg aroma of pumpkin pulp. This option is closest to how the dish was prepared before - in the oven, on the fire.

Products for cooking:

• 300 g pumpkin pulp
• 1 liter of milk
• 300 grams of millet cereal
• 1.5 tbsp oil
• 2 tbsp sugar (adjust to taste)
• ½ tsp salt
• 1 packet of vanillin or vanilla sugar.

Cooking porridge in pots:

1. The first step is preparing the pumpkin - peeling and cutting into small pieces.
2. Millet cereals must be rinsed with water several times. In this way, dust and small debris are removed from the cereal. Sometimes cereal gives a bitter taste to the finished dish, which you can get rid of by pouring boiling water over it for 3-5 minutes. The boiling water with the released bitterness is drained.
3. Place pumpkin sticks and cereal into pots in layers, sprinkle sugar, vanilla and salt on top. It is better to add oil at the end, when the dish is almost ready. A piece of butter is placed on top and stirred before eating the dish.
4. Fill the container with milk to ⅔ capacity. Then cover with lids and place in the oven. You need to cook the dish at a low temperature, no more than 180 degrees. Depending on the temperature, it will take from 30 to 45 minutes to be ready.

Porridge cooked in pots will be even tastier if you add dried fruits to it. It is also worth noting that the oven is not preheated - the filled pots are placed in a cold oven, and then heated at a minimum temperature.

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.

Recipe for sweet pumpkin baked whole in the oven with millet porridge

1. Before you cook stuffed pumpkin, you need to prepare it in advance. The color of the fruit is not particularly important. The main thing is that it suits the cook according to the desired criteria: it is the right size, of a good variety and meets taste preferences.

1. Cut off the cap from the top of the pumpkin. Using a tablespoon, carefully scoop out the seeds and pulp.

1. The dense and thick walls inside the vegetable should be slightly adjusted. Do this carefully so as not to pierce the fruit with a knife. The cut pulp is suitable for porridge. The cleaned pumpkin should be set aside for a while.

1. Pour water and milk into a saucepan. It is worth noting that if the milk is not very fatty, then you should not add water.
2. Add millet, salt and sugar. Cook the porridge in the usual way, but not until fully cooked. The cereal should be in a generous amount of liquid, as it still needs to be baked.

1. Place millet porridge in a prepared bowl with pumpkin pieces. Mix everything well.

1. Fill the prepared vegetable with a mixture of millet and pumpkin pulp.

1. Place butter on top. Close the neck with the cut out lid.

1. How long does it take to bake pumpkin in the oven? Optimal time: 1.5-2 hours at a temperature of 200 degrees.

1. You can eat pumpkin baked in the oven with millet porridge. The entire inside is edible. Bon appetit!

What should I cook for Lent? So that it’s tasty, satisfying, healthy, and not harmful to your figure? Most fasters and those who strive to improve their menu try to include pumpkin in it. After all, with her participation, so many goodies are prepared!

Juicy pumpkin pulp combined with crumbly millet porridge is an unusually healthy product containing essential vitamins and microelements. The calorie content of such a tasty pot is 113 Kcal.

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 with 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 seeds, then cut them into small cubes of approximately the same size.

Mix sugar with cinnamon. Place the pumpkin and 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.

For every taste

I must admit that pumpkin goes well with almost any cereal. They complement each other perfectly. Pumpkin porridge with cereal can be a good breakfast and give the necessary boost of energy for the whole day. Take, for example, rice. Its small snow-white grains will harmonize wonderfully with the bright orange pumpkin pulp. For this porridge you will need: 7 tbsp. spoons of rice, 0.5 kilograms of pumpkin pulp, a glass of milk, and it is better to add sugar and salt to your taste.

Cooking process.

1. Cut the pumpkin into pieces of arbitrary sizes, place in a saucepan, cover with cold water and place on the stove. After boiling, reduce the heat and cook until the product is ready.
2. Place the washed rice into a pan with boiling pumpkin. Boil the mixture until the cereal is completely cooked.
3. Salt the product, add sugar and pour milk. As soon as the mixture boils again, reduce the heat and leave for 5-6 minutes with constant stirring.

Place the finished porridge on a plate and generously season with butter.

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!

Porridge in pumpkin

This dish is very tasty, healthy and effective. Porridge cooked in pumpkin and simmered in the oven receives all the juice and aroma of this vegetable, completely steams and becomes of an extraordinary taste, while retaining all the beneficial properties.

Ingredients for this recipe:

• 1 PC. small pumpkin;
• 1 cup millet;
• 200 g carrots;
• 0.5 glasses of milk;
• salt and sugar to taste.

Preparation

Wash the pumpkin, cut off a small top and carefully remove the pulp and all the seeds. The pulp should be removed so that the thickness of the walls is about 3 cm. Pour millet inside the pumpkin, pour in milk, add chopped or coarsely shredded carrots, add salt and sugar. The pumpkin should be filled only 2/3 full, cover it with the cut off top and place in the oven. The temperature in the oven should be 180 degrees.

You need to cook the porridge in the pumpkin for about an hour. Remove the finished porridge from the oven, and before serving, carefully remove the pumpkin porridge along with the pulp onto a plate.