With the arrival of the first cold days of autumn, the season of hearty hot dishes is declared open. One of the last will be devoted to this material: we will learn how to prepare a flavored millet porridge with a pumpkin full of spicy taste and bright colors, and the multivarker will help us to facilitate cooking.
Pumpkin porridge with millet in a multivarquet - recipe
The ideal solution to a hearty breakfast this fall will be pumpkin-millet porridge with coconut milk. Coconut milk will make the taste of the dish more varied, but if desired, it can be replaced by ordinary cow milk.
Ingredients:
- millet croup - 45 g;
- pumpkin puree - 130 ml;
- vanilla pod - 1/2 pcs .;
- Ground Muscat, cinnamon - by pinch;
- coconut milk - 480 ml;
- honey or maple syrup - to taste.
Preparation
If you do not have a ready-made pumpkin puree, then you can make it yourself, first preparing the pumpkin pulp in the oven, and then purring it. Throughout the entire autumn season, such harvesting will come to the rescue during the preparation of desserts, drinks and sauces on a pumpkin basis.
Before boiling pumpkin porridge with millet, the millet itself should be thoroughly rinsed and then scalded, in order to get rid of not only dirt, but also of excessive bitterness. After that, transfer the pancake into the multivark and combine it with pumpkin puree and milk. Add the pasta from the vanilla pod, ground cinnamon nutmeg, and then pour in a little honey or syrup. Turn on the device in the mode of "milk porridge" and go to do your own business until you hear a signal about the end of cooking. Next, the porridge can be laid out on plates at once, and can be supplemented in advance with a generous piece of butter.
Pumpkin porridge with millet on water
Another option for cooking spicy wheat cereal can be a porridge on the water. This dish is relevant for all those who suffer from intolerance to lactose or milk porridge as a separate phenomenon.
Ingredients:
- wheat groats - 1/2 tbsp .;
- water - 1 1/3 of the article;
- Pumpkin puree - 75 g;
- ground cinnamon - 1 1/2 tsp.
- Ground ginger, Muscat - 1/4 tsp.
- carnation bud;
- honey - to taste;
- Nuts - for serving.
Preparation
As well as earlier, before the beginning of cooking the rump should always be washed and scalded. If time allows, you can even soak the pyshnok for the whole night. Pure the rump in a bowl multivarki, pour water, mix with the mashed pumpkin, spices and sweetener (in our case - honey). Close the lid of the device and select the "Porridge" mode. Preparation of pumpkin porridge with millet in the multivark will be completed after the sound signal, then add a piece of butter (if desired), and sprinkle the dish with nuts.
How correctly to cook pumpkin porridge with millet?
The only true way to cook pumpkin porridge does not exist, but there are several traditional options that also work in case you do not have pumpkin puree or the desire to cook it. One of these traditional recipes we will reveal later.
Ingredients:
- millet croup - 1 1/2 items;
- milk - 840 ml;
- medium sized pumpkin;
- raisins - 35 g;
- honey - 25 ml;
- Butter - 15 g.
Preparation
Rinse and scald the rump. Allow excess fluid to drain, and then pour all the milk and honey, add raisins and a piece of butter. Remove the seeds from the pumpkin and cut the peel. Pumpkin flesh divide into small cubes and put in multivarku to other ingredients. Select the "Milk porridge" mode and wait for a beep to indicate the cooking is complete. On top, you can pour milk pumpkin porridge with millet in the multivarquet with an extra portion of honey.