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 gruel, even after heat treatment, many useful vitamins and minerals are preserved.

Most often, millet porridge with pumpkin is cooked in the cold season, it is perfect for both a wholesome breakfast and a light dinner.

Millet porridge with pumpkin in milk

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

Products:

  • 1 tbsp millet
  • 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 a pumpkin: wash it well, cut off the place with the rest of the stem and peel it. In order for the pumpkin to boil well and quickly, cut into small pieces - the smaller the size, the faster the pulp will cook.
  2. Pour milk into an enamel container and heat. When it is almost hot, add pumpkin slices, sugar and salt. Cook with a quarter of an hour.
  3. Rinse millet through a sieve with running water and add to the almost ready 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.

So that the dish is infused and well steamed, the container is wrapped in a blanket for an hour. An alternative is to hold for half an hour in a water bath.

Tip. A dish prepared in homemade cow's milk will be much more flavorful, nourishing and healthier than in a store.

Recipe for cooking on the water

 

Porridge, boiled on water, tastes slightly fresher than milk. However, it remains just as tasty and healthy.The dish is suitable for those who do not like dairy products or with lactose intolerance.

Ingredients for porridge on the water for 6 servings:

  • 750 gr pumpkin
  • 3 glasses of water
  • 1.5 stack of millet groats
  • ¼ tsp fine salt
  • 1 tbsp butter for dressing.

How to cook millet porridge with pumpkin in water:

  1. The first step is to prepare the cereal: rinse through a fine sieve under running water, after which you can pour boiling water and leave for several minutes.
  2. Pour water into an enameled pan and set to bask. Dissolve the salt.
  3. While millet is infused and water boils, prepare the pumpkin: peel, rinse and cut into a small cube, 1 * 1 cm in size. Fold in boiling water and cook for 10-15 minutes.
  4. Pour millet porridge with pumpkin cubes, mix well and leave to cook under the lid for another third of an hour, while reducing the heat. The contents should be periodically stirred.
  5. Turn off the fire, add oil, close the lid tightly and cover with a towel on top. Leave the dish to evaporate 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.

Milk millet with pumpkin in a slow cooker

Many housewives have long appreciated the convenience of cooking in a slow cooker. An amazing device allows you to cook almost everything - from scrambled eggs to borsch. And pumpkin porridge with millet was no exception.

Ingredients for 3 servings:

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

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

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

Read also: How to cook millet porridge in milk?

Oven baked porridge with milk in the oven

 

It is believed that in terms of taste, pumpkin is best combined with rice porridge. In this recipe, we offer to mix millet and rice, add a little raisins - the porridge will turn out tender and moderately sweet.

Ingredients for 2 servings:

  • 200 gr fresh peeled pumpkin pulp
  • ¼ stack of rice
  • ¼ stack of millet
  • 1.5-2 stacks of milk (more if you like thin porridge)
  • 1 tbsp butter
  • ½ tbsp sugar
  • ½ tsp salt
  • 1 stack of light raisins.

Cooking millet porridge with pumpkin in the oven:

  1. Preheat the oven 180 degrees in advance. For cooking, it is recommended to use a cauldron or ducklings.
  2. Boil water in a saucepan. Dilute the salt. When the liquid boils, pour the washed rice and millet, and boil for 2-3 minutes, then turn off the heat and drain the liquid.
  3. Washed and peeled pumpkin seeds and peel cut into a small cube. Put cereals, raisins, butter in a cauldron. Pour the entire contents with milk so that its level does not completely cover the mixture of cereals. Put the pumpkin on top and sprinkle with sugar.
  4. Cover the cauldrons and put in the oven for a third of an hour. Then turn off the oven and leave to brew for another quarter hour. Stir the layers before serving.

Honey and Dried Fruit Recipe

 

A dish with honey and dried fruits is incredibly sweet and healthy. This option is recommended to cook in the cold season, when human immunity is weakened. Porridge will give a huge amount of vitamins and minerals, energizing and strengthening the immune system.

Products for cooking in 2 servings:

  • 4 tbsp rice cereal
  • 2 tbsp millet
  • 4 dried pears
  • 8 sun-dried peaches
  • 200 g dried pieces of pumpkin
  • 6 pcs dried apricots
  • 1 cup 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 at a slow temperature, stirring continuously. When it boils, introduce vanilla and honey, mix thoroughly and let it brew.
  2. Rinse millet and pour boiling water for 15-20 minutes.
  3. While the fruit mixture is infused, put the milk to boil. When it boils, pour them cereal and cereal so that the milk covers the porridge. Cover with a saucer or lid for a few minutes. Then mix with the fruit mixture and serve.

Millet porridge with rice

Delicate, 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 of water
  • 1 tbsp milk
  • ½ tablespoon millet porridge
  • ½ t rice cereal
  • 2 tbsp sugar
  • ½ tsp salt
  • 1 tbsp butter.

Cooking:

  1. Rinse both cereals under running water and cook on water. After boiling, boil for 10-12 minutes.
  2. Heat milk in a separate container and pour into almost ready porridge. If the milk is cold or at room temperature during the infusion, it will curl up in lumps and the dish will not work.
  3. Add salt and sugar to the dish. In the process of cooking, the porridge should 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, you can add raisins, candied fruit or grated chocolate. Another option - add 2-3 teaspoons of jam or jam.

Cooked recipe with pumpkin in a pot

 

Porridge from pumpkin and millet, cooked in pots, turns out to be boiled, tender and juicy, saturated with the nutmeg aroma of pumpkin pulp. This option is most close to how the dish was prepared earlier - in the oven, on fire.

Products for cooking:

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

Cooking porridge in pots:

  1. The first step is to prepare the pumpkin - peeling and slicing into small pieces.
  2. Millet groats must be rinsed with water several times. This removes dust and small debris from the cereal. Sometimes the cereal gives a taste of bitterness to the finished dish, which you can get rid of, pouring it with boiling water for 3-5 minutes. The boiled water is released with bitterness.
  3. Lay out in a pots pumpkin sticks and cereals, 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 oil is placed on top, and mixed before eating.
  4. Pour milk into containers at ⅔ volume. Then cover and place in the oven. You need to cook the dish at a low temperature, not more than 180 degrees. For readiness, depending on the temperature, it will take from 30 to 45 minutes.

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 in advance - the filled pots are placed in a cold oven, and then heated to a minimum temperature.

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