Millet porridge with pumpkin is an indispensable recipe for people living in big cities and places with an unhappy environment. This inexpensive dish contains two powerful sources of vitamins: the pumpkin will provide you with a daily norm of vitamins of group B, A, D, and millet grains - with vitamins PP, group B and a set of microelements. Such a good and satisfying dish will serve as an excellent breakfast or dinner, so let's set aside 5 minutes of time and consider how to properly and deliciously cook millet porridge with pumpkin.
Pyshenka with pumpkin in the multivark
A pumpkin with pumpkin is prepared even easier if you have a multivark in your home.
Ingredients:
- millet - 1.5 cups (multivariate);
- milk - 3 glasses;
- pumpkin - 1.5 cups (conventional);
- sugar - 1,5 tbsp. spoons.
Preparation
Millet is washed and scalded to remove bitterness. Pumpkin rubbed on a large grater. All the ingredients are mixed together with sugar and poured into the multivark (it turns out about 0.6 liters of weight by the standards of the bowl multivark). We set the mode "Milk porridge" and wait. Vary the density of cereal, topping up the milk. Delicious millet porridge with pumpkin will be even more delicious, if you butter it with butter.
Millet-rice porridge with pumpkin
During a fasting, you always want to surround yourself with nutritious and healthy food. Lenten millet porridge with rice and pumpkin is guaranteed to fill you with energy and will please with taste, without violating the canons of fasting.
Ingredients:
- coconut milk - 2 cups;
- pumpkin - 300 g;
- rice - ½ cup;
- millet - ½ cup;
- sugar - 2 tbsp. spoons;
- salt - ½ tsp;
- raisins - 1 handful.
Preparation
Slice the pumpkin into small slices and put the stew in butter, pre-filling with water and adding sugar. Coconut milk is boiled, pour into it the washed millet and rice and cook for 30 minutes under the lid, stirring occasionally. When the pumpkin is soft, add it to the ready-made cereals. Sprinkle hot porridge with raisins or dried apricots.
Millet porridge baked in pumpkin
How to cook millet porridge with pumpkin on the standard recipes - we figured out, but how to design such a seemingly simple dish for dinner? Bake porridge in a whole pumpkin! This method of cooking will preserve all the pumpkin flavors, and the porridge will remain pleasant, sweet and viscous.
Ingredients:
- pumpkin - 1 pc. (small size);
- millet - 1 glass;
- milk - 1.5 cups;
- dried apricots - 50 g;
- butter - 50 g;
- honey - 2 tbsp. spoons;
- salt - pinch.
Preparation
Cut off the top of the pumpkin and clean the fruit itself from the fibers and seeds. Form the cavity of the pumpkin, cutting it from the inside a little. Millet is washed to clean water and boil until half cooked. While the millet is cooked, cut the pumpkin pulp from the middle and dried apricots. All mixed with wheat, put in the middle of the pumpkin and pour milk and honey. Pumpkin close the top and bake in the oven at 200 degrees 1 hour. Before serving in an open pumpkin, add pieces of butter. Tender millet-pumpkin porridge is eaten together with the baked flesh of the whole fruit.
Pyshenka with pumpkin in a pot
Preparation of millet porridge with pumpkin in the pot takes the least time and effort, so that in case of haste, you can make a fragrant mess in 30 minutes.
Ingredients:
- millet - 1 glass;
- pumpkin - 400 g;
- milk - 700 ml;
- sugar - 5 tbsp. spoons;
- cinnamon, cardamom;
- candied fruits, prunes or dried apricots.
Preparation
Millet is washed and boiled until half cooked. While the groats are brewed and peeled on a grater pumpkin, mix it with sugar, cinnamon and cardamom. In the pot alternately lay the layers of pumpkin and porridge, and in the end we pour all the milk (2-3 fingers above the level of the last layer). We put the pots in the oven heated to 200 degrees and bake for 20-25 minutes. Ready dish is decorated with candied fruits, prunes or dried apricots.