Recipe for millet porridge with pumpkin without milk. Millet porridge with pumpkin on the water. How to cook millet porridge with pumpkin on water in the oven

Millet groats belong 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 groats are remembered during church fasts. However, it is important to know what 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 components, it will become very rich, tasty and fragrant.

Pumpkin will be a great addition to it. This combination is very peculiar, but tasty. 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 such a porridge for children, then after evaporating the water, pour in a small amount of milk to give the millet a special taste. However, most often, it is boiled in water.

Cooking

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 the seeds, cut into small cubes.

2. Put the chopped pumpkin into a saucepan, pour the specified amount of water and cook under a loosely closed lid for 10 minutes to make it soft.

3. While the pumpkin is boiling, rinse the millet (it is recommended to do this very carefully and several times until the water becomes clear). It is also possible to speed up the cooking process of millet by dousing it with boiling water twice. This will help him get more water.

4. As soon as the vegetable is cooked to the desired state, add the washed millet to it, salt and mix thoroughly, but gently (so that the pumpkin pieces do not fall apart under the pressure of the spoon).

5. Cook the porridge for about 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 (still in the recipe) is completely boiled down. You can (optionally) add a piece of butter before this.

Pumpkin porridge combined 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, a lot of useful vitamins and trace elements are preserved.

Most often, millet porridge with pumpkin is prepared in the cold season, it is perfect as a role 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 is sweet and fragrant.

Products:

• 1 tbsp millet groats
• 3 tbsp milk
• 500 gr pumpkin pulp
• 1 tsp sugar
• ½ tsp salt.

Step by step cooking milk porridge:

1. First you need to prepare the pumpkin: wash it well, cut off the place with the rest of the stem and peel it. To make the pumpkin boil well and quickly, cut 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 it is almost hot, add the pumpkin pieces, sugar and salt. Cook for a quarter of an hour.
3. Rinse the millet through a sieve running water and add to almost ready pumpkin porridge. Mix well and cook at a low temperature for another third of an hour. Readiness is determined by the degree of thickening of the porridge.

In order for the dish to infuse and steam well, the container is wrapped in a blanket for an hour. Alternative option- hold for half an hour in a water bath.

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

water cooking recipe

Porridge boiled in water tastes a little 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 stacks of water
• 1.5 cups of millet groats
• ¼ tsp fine salt
• 1 tbsp butter for dressing.

How to cook millet porridge with pumpkin on water:

1. First of all, prepare the cereal: rinse through a fine sieve under running water, then you can pour boiling water over it and leave for a few minutes.
2. Pour water into an enameled pan and put to bask. Dissolve salt.
3. While the millet is infused and the water boils, prepare the pumpkin: peel, rinse and cut into small cubes, 1 * 1 cm in size. Put in boiling water and cook for 10-15 minutes.
4. Pour millet porridge to 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 on top. Leave the dish to evaporate for half an hour. Then mix thoroughly so that the oil 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 borscht. And pumpkin porridge with millet was no exception.

Ingredients for 3 servings:

• 1 stack of millet
• ½ l of water
• 2 cup 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 together all the above ingredients 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.

Milk porridge baked with pumpkin in the oven

It is believed that in terms of taste, pumpkin is best combined 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 g fresh pumpkin pulp without peel
• ¼ cup rice
• ¼ cup millet
• 1.5-2 cups of milk (more if you like liquid 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 ducklings.
2. Boil water in a saucepan. Dilute the salt. When the liquid boils, add 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, cut into small cubes. 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 pumpkin on top and sprinkle with sugar.
4. Cover the cauldron with a lid and put in the oven for a third of an hour. After turn off the oven and leave to brew for another quarter of an hour. Stir layers before serving.

Recipe with honey and dried fruits

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 weakens. Porridge will give a huge amount of vitamins and minerals that energize and strengthen the immune system.

Ingredients for cooking for 2 servings:

• 4 tbsp rice flakes
• 2 tbsp millet
• 4 dried pears
• 8 dried peaches
• 200 gr dried pumpkin pieces
• 6 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, pumpkins and peaches into small pieces, pour boiling water to the top, add cinnamon and bring to a boil at a slow temperature, stirring constantly. When it boils, add vanilla and honey, mix thoroughly and let it brew.
2. Rinse the millet groats and pour boiling water for 15-20 minutes.
3. While the fruit mixture is infused, boil the milk. When it boils, pour over flakes and cereals 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, fragrant and very nutritious rice and millet milk porridge will be an excellent dinner for the whole family.

Cooking Ingredients:

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

Meal preparation:

1. Rinse both cereals under running water and put to boil in 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 turn out.
3. Add salt and sugar to the dish. During the cooking process, 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 stir and you can 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 jam.

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

Products for cooking:

• 300 gr pumpkin pulp
• 1 liter of milk
• 300 gr millet groats
• 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 - peel and cut into small pieces.
2. Millet groats must be rinsed with water several times. Thus, dust and small debris are removed from the cereal. Sometimes cereals give a taste of bitterness to the finished dish, which you can get rid of by pouring boiling water over it for 3-5 minutes. Boiling water with released bitterness is drained.
3. Put pumpkin sticks and grits in layers in pots, sprinkle sugar, vanilla and salt on top. Oil is best added at the end, when the dish is almost ready. A piece of butter is placed on top, and mixed before eating the dish.
4. Pour ⅔ of the container with milk. Then cover with lids and put in the oven. You need to cook the dish at a low temperature, no 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 dried fruits are added to it. It is also worth noting that the oven is not preheated - filled pots are placed in a cold oven, and then heated at a minimum temperature.

Calories: Not specified
Cooking time: Not indicated

During the fast, millet porridge with pumpkin on the water, the recipe with a photo of which I described in detail, for you, will become a real lifesaver, a recipe for all occasions. Millet is cooked relatively quickly, so tasty nutritious millet with pumpkin can be served not only for lunch or dinner, but also for breakfast. To shorten the cooking time, you can soak the millet in cold water overnight or before putting the pumpkin out to simmer. If your millet is bright yellow, then most likely the groats are polished, such millet is cooked very quickly and without soaking. And pale yellow is cooked longer - it is better to soak such cereals at least for a short time. I offer you another selection.
During cooking or after turning off the heat, add dried fruits to the porridge: raisins, pieces of dried apricots, prunes, dates, figs. And when serving, you can season millet porridge with pumpkin with honey or pour over jam, add a couple of tablespoons of pumpkin jam.

Ingredients:

- fresh pumpkin without peel and seeds - 300-350 gr.;
- millet - 1 glass;
- water for porridge - 1.5-2 cups;
- water for cooking pumpkin - 0.5 cups;
- sugar - 2-3 tablespoons;
- salt - 1/3 tsp;
- raisins or other dried fruits - 1-2 handfuls.

Recipe with photo step by step:

Cut the peel and loose pulp with seeds from the pumpkin. If the middle is not very fibrous, just choose the seeds, leave the pulp. Wash the pumpkin and cut into small pieces. Transfer to a cauldron.

Put on low heat, pour half a glass of water. Cover tightly and simmer for ten minutes, until the pumpkin is soft. When pressed, the pieces should be easily kneaded almost into a puree.

Rinse millet groats in a mesh colander or sieve before cooking. Top up with two glasses if needed. cold water and leave for a while so that the grains swell.

Soft pumpkin mash with a crush, a few pieces can be left whole and added to the finished porridge. Transfer millet to pumpkin puree, add salt and sugar.

Mix. Pour in two glasses of water. If the cereal was soaked, then less water will be needed, about one and a half glasses. Cover the cauldron and put on a strong fire.

As soon as intense boiling begins, reduce the fire to quiet. Cook until almost all of the water has been absorbed. Mix two or three times.

Put the cauldron on the flame divider, cook for 20-25 minutes until the cereal is soft and the water is completely absorbed. During cooking, do not mix the millet if you want the porridge to turn out crumbly. Or mix for viscous millet. I think you will useful information.

Serve millet porridge hot, adding steamed raisins and pieces of stewed pumpkin. Or add dried fruits at the very end of cooking, five minutes before full readiness. During this time, dried apricots or prunes will have time to steam and give their taste to millet with pumpkin. If the porridge is not prepared as a lean dish, then it can be served with butter and a glass of warm milk. Bon appetit!

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 cook many wonderful dishes. One of the simplest and most common is pumpkin porridge. Rice or millet is usually used as the basis. To enrich the taste, various additives are also added - dried fruits, fruits or berries. Try to cook millet porridge with pumpkin in milk with raisins and apples. And for those who do not tolerate milk or observe fasting, we recommend making millet porridge with pumpkin on water, the recipe with a photo is described step by step below. It turns out nutritious and fragrant, although not too high-calorie, and you can cook it either in the oven or in a slow cooker.

How to cook millet porridge with pumpkin on water in the oven

First you need to pick up all the products that you need to make dietary pumpkin porridge with millet on the water. It is advisable to choose a pumpkin sweet (usually this variety has a bright orange color of the pulp), and apples - sweet and sour. If desired, in addition to cinnamon, you can also add vanillin or vanilla sugar. With the amount of sugar that is indicated in the list of ingredients, the dish turns out to be a little sweet, so those with a sweet tooth can put a little more.

Cooking must begin with the preparation of millet. It should be sorted out, removing random debris and black grains, and then washed several times. warm water, then pour boiling water 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 from the peel and seeds, and then cut into small cubes of approximately the same size.

Mix sugar with cinnamon. In a baking dish right size(preferably with a lid) put the pumpkin with apples 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 spread out in pots.

Drain the water from the millet and put it on top of the apple-pumpkin mixture. Pour everything with water so that it slightly covers the millet. If you want to get a thinner porridge, you can pour a little more water. Add some salt. If you are using pots, please note that they cannot be filled to the very top.

Cover the container with a lid. If not, then you can cover the top with foil. Put the porridge in an oven preheated to 170 degrees and cook for half an hour. If desired, you can add a little oil to the finished dish: either butter or sunflower (refined), if the porridge is lean.

Serve it only hot or warm. Before you start laying it out in portions, you need to mix the porridge. You can offer jam or liquid honey to it.

How to cook millet porridge with pumpkin on water in a slow cooker

Prepare millet, pumpkin and apples as described above. Lubricate the multicooker bowl with creamy or refined sunflower oil. Put pumpkin and apples in it, sprinkle with sugar and cinnamon or vanilla. Put millet on top and pour water so that it covers a layer of millet by 0.5-1 cm. Pour a little salt and place the bowl in the slow cooker.

Select the program "Milk porridge" in the menu and set the timer for 30 minutes. After a beep, you need to mix and evaluate its consistency. If it seems watery, you can leave it in the "Heating" mode for 15 minutes.

We wish you bon appetit!

Try this delicious and proven recipe for millet porridge with pumpkin. This is the best breakfast you can think of for both kids and adults. Millet porridge with pumpkin will take care of your health, give you energy for the whole day, and protect you from illness and stress. The porridge is easy to prepare, it turns out tender and fragrant. If desired, you can cook pumpkin millet porridge in water, you can with milk, add raisins, nuts or cinnamon.

Ingredients:

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

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

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

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

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

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

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

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

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

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