Regular readers of our site already know how to properly cook porridge porridge and how to cook pumpkin porridge with millet . These were simple and classic recipes, the basis, without which one can not do in everyday life. But today we will talk about more interesting variations of pumpkin porridge. Want to learn how to cook a risotto with pumpkin or a layer of pumpkin porridge? And what a fragrant pumpkin porridge turns out if you bake it in pots! Then you definitely should finish reading this article to the end.
But before you hurry to the kitchen, to implement new culinary ideas, we will calm those who sit on diets and strictly follow the figure. The calorie content of pumpkin porridge with rice is not at all high and depends no longer on whether it was cooked on milk or on water, but whether it was further sweetened or not. So, pumpkin porridge with rice without sugar - 55 kcal per 100 g, with sugar - 90 kcal per 100 g.
Recipe for pumpkin porridge with rice and bacon
Ingredients:
- rice - 300 g;
- pumpkin (pulp) - 150 g;
- bacon - 150 g;
- Parmesan (grated) - 4 tbsp. spoons;
- shallots - 1 piece;
- vegetable broth - 0,5 items;
- parsley - 1 bunch;
- olive oil - 4 tbsp. spoons;
- black pepper freshly ground - to taste;
- salt sea - to taste.
Preparation
Pumpkin is cleaned and cut into cubes. Fry to finely chopped onions, add to it pieces of pumpkin and cook, stirring, a few minutes. Then we pour in vegetable broth, salt, pepper. Bring to a boil, cover with a lid and simmer for 10 minutes, until soft. Separately we cook rice, wash it and turn it over to a colander. In a dry frying pan fry slices of bacon. Rice is sent to the pumpkin, add grated Parmesan and chopped parsley. Stir, top spread crispy "petals" of bacon and immediately served to the table.
Delicious puff pastry with rice in the oven
Ingredients:
- pumpkin (pulp) - 300 g;
- rice - 0,5 items;
- millet - 0,5 items;
- milk - 1 l;
- sugar - 3 tbsp. spoons;
- butter - 50 g;
- salt - 1 pinch.
Preparation
Well rinse the rump. We put millet on the bottom of the refractory mold. Top rubbed on a large grater pulp of pumpkin, tamped. Then densely lay out the layer of rice. All carefully pour milk. Sprinkle with salt, sugar, lay out pieces of butter. Cover the lid and send it to the pre-heated to 180 degree oven for about an hour.
Milk pumpkin porridge with rice and raisins
Ingredients:
- pumpkin (pulp) - 400 g;
- rice - 2/3 items;
- milk - 1/2 l;
- sugar - 2 tbsp. spoons;
- raisins - 2 tbsp. spoons;
- vanillin - 1 pinch;
- salt - 1 pinch.
Preparation
Pumpkin cut into small pieces, pour half the water and cook under a closed lid on a small fire until soft. Then mash the pumpkin in puree, add salt, sugar and vanillin. We pour in the milk and bring it to the boil. Fall asleep washed rice and raisins. And when the porridge is ready, add the butter to it and put it on the heated oven for 10 minutes - "get it."
Preparation of pumpkin porridge with rice and apples in pots
Ingredients:
- pumpkin - 1 kg;
- apples - 2 pieces;
- rice - 1,5 items;
- milk - 1 l;
- butter - 100 g;
- sugar - 0,5 items;
- salt - 0,25 tsp.
Preparation
All products are designed for 4 servings, cooked in a half-liter pots. Pumpkin and apples are peeled from the peel and seeds and cut into the same small cubes. Put on the bottom of each pot pieces of butter, then a little pumpkin. We fall asleep her art. a spoonful of sugar. Top spread 1.5 st. spoons of rice. Again pumpkin, sugar and as much rice. Close the pot with a layer of apples. In the milk we add a pinch of salt and fill it with a pot, stopping about 2 fingers from the top. Cover the lids and put the pots in the oven. We warm it to 160 degrees and cook the porridge for about 2 hours.