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Millet porridge on milk with pumpkin. Video
A few decades ago, millet porridge was the main dish on the Russian table. Over time, they undeservedly forgot about her. And in vain, because such a breakfast is healthier than sausage sandwiches. Millet is rich in vegetable protein, vitamins, trace elements and amino acids. Millet porridge with milk is good in itself, but if you add pumpkin to it, it will acquire a unique taste and sunny orange color. And most importantly, such a breakfast will be doubly useful.
Millet porridge on milk with pumpkin
Millet porridge with mashed pumpkin
In this recipe, pumpkin is added to millet porridge in the form of mashed potatoes.
To prepare this breakfast for 4 servings, you will need the following ingredients:
- millet groats – incomplete glass
- milk – 2 glasses
- pumpkin – 300 grams
- water for cooking millet – 2 glasses
- water for boiling pumpkin – 50 ml
- sugar – 3-4 tablespoons
- salt – 1 teaspoon
- butter to taste
Go over and rinse the millet groats several times until the water drained from it becomes clear. Dip the millet in plenty of boiling water and cook until half cooked for about 15 minutes. Then drain the water and pour the milk into the pan. Reduce the heat to a minimum and cook until tender, until the millet is completely boiled down.
In the meantime, rinse the pumpkin, cut out a slice from it, which will need to be added to the porridge. Remove the seeds from this slice and peel it, then cut the pulp into small pieces. After that, put the pumpkin pieces to boil, pouring a little water over them. When the pumpkin is boiled, mash it.
Depending on the type of pumpkin, its cooking time varies from 15 to 25 minutes.
Add mashed potatoes to the finished millet porridge with milk, after which the millet will turn into a characteristic golden hue. Cook the porridge for about five more minutes. Season the finished dish with butter and serve hot.
Millet porridge with pumpkin pieces
The next recipe for millet porridge with milk differs from the previous one in that pumpkin is added to it in the form of pieces. At the same time, millet and pumpkin are boiled together, which greatly simplifies the cooking process.
To prepare this breakfast you will need:
- millet groats – 1 glass
- pumpkin – about 300 grams
- milk – 2 glasses
- water – 2 glasses
- butter – 3 tablespoons
- salt – to taste
- sugar – to taste
Sort and rinse the millet thoroughly. Cut the peel from the pumpkin and cut the flesh into 1 × 1 cm cubes.
It is more convenient to cut the peel from the pumpkin with a vegetable peeler.
Pour millet into a saucepan, add pumpkin pieces and cover with hot water. Put on fire, salt, remove the foam and quickly evaporate all the water until the millet has time to boil. You do not need to stir the porridge. Then add the hot milk, put the lid on the pot, and continue cooking the porridge over medium heat until it is completely cooked. Add butter to the pumpkin millet porridge and wait until the butter is completely melted. After spreading the porridge on plates, if you wish, you can sprinkle it with sugar on top.
An old recipe for millet porridge with pumpkin
If time permits, you can cook Russian pumpkin porridge according to an old recipe. In the old days, wheat porridge was cooked in cast iron in a Russian oven. Today, there are many different kitchen devices for its preparation, but it is almost impossible to repeat the taste of porridge from the oven. In urban conditions, you can get as close to it as possible by cooking in ceramic pots.
To prepare such a wheat porridge with pumpkin, you will need the following ingredients:
- millet groats – 1 glass
- pumpkin – 500 grams
- milk – 4 glasses
- butter – 30-50 grams
- hard boiled egg (optional) – one piece
- cream to taste
- salt – to taste
- sugar or honey – to taste
You can add a hard-boiled egg, passed through a meat grinder or chopped in a blender to the finished millet porridge with pumpkin
After peeling the pumpkin, grate its pulp or mince it. Boil the milk in a thick-walled saucepan, then add the grated pumpkin to it. After adding salt, cook it for about five minutes, then add millet groats. Cook for 30 minutes under a closed lid.
Divide the pumpkin and millet porridge into the butter-coated ceramic pots. In each of them, also add one spoonful of butter, a crushed egg, then stir. Place the pots in the oven over low heat (150 ° C) for 20-30 minutes. Before serving, each portion can be seasoned with cream, honey or sugar can be added to taste.
Millet porridge with pumpkin on the water
Probably not many housewives know that the traditional recipe for millet porridge with pumpkin does not use milk at all, but water. The preparation of such a breakfast does not require large expenses, and the dish turns out to be lean.
Millet porridge on water is perfect for diet food
You will need the following ingredients:
- millet groats – 1 glass
- pumpkin – 300 grams
- water – 2,5 glasses
- salt – to taste
After carefully sorting through the millet, rinse it, changing the water several times until it becomes completely transparent. In a saucepan of slightly salted boiling water, immerse the diced pumpkin and cook until tender. It is important not to overcook the pumpkin so that a shapeless pumpkin mass does not turn out instead of cubes.
Pour the water in which the pumpkin was prepared into another saucepan. Cover the pieces of boiled pumpkin with a lid to keep it cool. Bring the pumpkin broth to a boil and add the millet. When it’s completely cooked, place the pumpkin slices on top of it.
Millet porridge with pumpkin
After placing the millet porridge with pumpkin for heating in the oven, bring the dish to full readiness. You can serve porridge with sour cream, butter or hot cream.