Those who adhere to a healthy and proper diet, firsthand know about the benefits of millet porridge. And if you add pumpkin pulp to it, then we get a real storehouse of vitamins. In addition, millet porridge with pumpkin on milk, the recipes of which we are reviewing today, turn out to be simply unsurpassed in taste.
Little secrets of healthy breakfast
What could be better for breakfast than millet porridge with pumpkin on milk? Our far ancestors considered this dish a real source of energy and health. And in order to make such a porridge a favorite breakfast for your household, it must be properly prepared. This is what experienced housewives advise:
- Choosing millet, pay attention to its color. The pips must be large and uniform in a yellowish tint. If you get a stale product, the porridge will be bitter.
- Pumpkin you need to choose a sweet variety with a bright yellow, almost orange color - so the dish will turn out not only more useful and tasty, but also very bright and beautiful.
- Before cooking, millet must be sorted out.
- And so that the porridge does not taste bitter, the grits should be washed in seven waters: six times in cold and one in hot.
- Do not be afraid to overdo it with the liquid, because it can always be drained at the end of cooking.
- To facilitate the cooking process, millet porridge can be cooked in a slow cooker.
- The dish can be supplemented with fruit and berry notes. Chopped nuts or raisins are also added to the porridge.
Those who are afraid to gain extra pounds are recommended to use millet porridge with pumpkin on milk for breakfast, since its caloric content is 100-120 Kcal, which can easily be spent before lunch.
Cooking delicious gruel for the whole family
Millet porridge with pumpkin on milk in the classic version is prepared in a saucepan. We offer a simple recipe for this wonderful dish.
- 0.5 kg pumpkin pulp;
- 200 g of millet;
- 3 tbsp. milk;
- 150 grams of sugar;
- raisins - to taste;
- 50-70 g butter;
- Prepare the millet. We first wash it in cold water, and the liquid should be several times more in the tank than the cereals.
- Now we lay out the millet in a colander and pour a good boiling water over it. If this is not done, the porridge may turn out to be bitter.
- Then we clean the pumpkin, cut it into small cubes and put it in a saucepan.
- Fill the pumpkin pieces with milk and boil on low heat for 20 minutes, not forgetting to stir.
- When the milk is warm, add sugar and butter to the saucepan, as well as salt to taste.
- After the specified time, pour in the millet, mix and cook until ready. It usually takes about 15 minutes.
- When the porridge is ready, lay out the raisins in it and mix. You can serve the dish to the table.
Crumbly and fragrant porridge from the pot
Millet porridge with pumpkin pulp can be cooked in the oven. This recipe is ideal in that you do not have to stand by the oven and make sure that the porridge does not burn, and the milk "does not run away." And if you are cooking porridge for children, add dried fruits or candied fruits.
- 300 g of millet;
- 250 g pumpkin pulp;
- 1 l of milk;
- granulated sugar;
- We prepare the millet in a way we already know.
- Pumpkin peel and chop. By the way, this can be done in a simple and interesting way: extract the pumpkin pulp with a spoon.
- We take a clay pot and at the bottom lay out most of the pumpkin pieces so that they occupy about half of it. Add sugar and salt to taste.
- Now lay out the millet.
- Top with the rest of the pumpkin pulp and fill with milk.
- Close the pot and place it in the oven preheated to 180-190 degrees. We bake for 40 minutes, and then remove the lid and wean the porridge for another 10-15 minutes to make it brown.
Millet porridge with pumpkin pulp in a slow cooker
With the help of the multicooker, boil the millet porridge with the pumpkin in the milk easier. We only need to lay in the multi bowl all the components, and the rest will be made for us by our wonder assistant. And if you want to add fragrant notes to the dish, add a pinch of vanilla.
- 1 tbsp. millet;
- 2.5 Art. milk;
- to taste granulated sugar;
- 300 g pumpkin pulp;
- to taste vanilla.
- Prepare the millet, as in the previous recipes.
- With the pumpkin, peel and cut out the thick fibers. Cut pumpkin pulp into small, even cubes.
- In the multi-bowl, lay out the millet and pumpkin pulp. Pour in milk and add sugar and vanilla. You can lightly salt.
- We set up the "Kashi" program on the slow cooker and the cooking time is half an hour.
- At the end of the program try porridge, if necessary, add a little more time. If you like liquid porridge, pour in more milk.
- Tasty and healthy porridge is ready. Enjoy your meal!
The taste of the usual dish can be varied by adding raisins, pieces of fruit or any berries to the millet porridge with pumpkin. Cook with pleasure and bon appetit!