Just a couple of centuries ago, millet belonged to the main dishes of Slavic cuisine. Today, the recipe for millet porridge with pumpkin in milk is used to prepare a tasty and healthy breakfast for children and adults. Below are several options for preparing a dish, from the simplest in terms of components, to the more multi-component, sweet and rich in tastes.

Classic millet porridge with pumpkin in milk

A nutritious and at the same time delicious breakfast will be millet porridge with the addition of pumpkin pulp, boiled in milk. Breakfast is prepared very quickly, perfectly saturates and gives many useful microelements to the body, which is especially useful for children.

Based on 4 servings you will need:

  • millet - 1 glass .;
  • milk - 3 cup .;
  • pumpkin - 500 gr;
  • sugar - 1 tsp;
  • salt - ½ tsp

First you need to prepare the pumpkin pulp: peel a small slice of the fruit, cut it into small cubes. Milk should be heated in advance, dip pumpkin slices into it and boil for about ten minutes. Groats are cooked faster, so we add it to the semi-finished pumpkin. Rinse cereals in advance from dust and debris. Pour salt and sugar together with the cereal, mix, reduce heat and cook under a lid for a third of an hour.

Ready millet with pumpkin turns out a thick consistency. If you like thinner porridge, increase the amount of milk used.

On a note. The finer the pumpkin sliced, the faster it will boil and become soft.

How to cook in a slow cooker?

Millet porridge with pumpkin in a slow cooker comes out tasty and delicate. Even a novice will cope with such a dish.

Read also:millet porridge in a slow cooker in milk

The recipe is as follows:

  • pumpkin - 40 gr;
  • millet - 1 multi-glass;
  • medium-fat milk (from 3%) - 4 multi-cups;
  • sugar - 3 tables. l .;
  • drain. oil - 50 gr;
  • salt - ½ tsp;
  • cinnamon - on the tip of a knife.

We wash the pumpkin under running water, get rid of the peel and seeds - only the pulp is needed. If you want a more intense pumpkin flavor, you can take a little more pulp than indicated in the recipe.

Next, we prepare the cereal - it needs to be sorted out from the garbage and washed in a sieve with running water. We shift into a bowl, pour boiling water so that it is slightly above the level of the cereal. Leave in boiling water for 10 minutes to leave a bitter taste.

In the meantime, we prepare a multi-cooker container - we cover with a thin layer of drain. oils. We put the pieces of pumpkin, cover with cereals, season with salt and sugar. We fill everything with milk. The remaining oil is recommended to be put on porridge.

Closing the lid, select the program "Milk porridge" or "Grains" for half an hour.

On a note. With any method of making porridge, it is recommended to leave the dish at the end under the lid for 20-30 minutes. You can add a small amount of cinnamon / oil at this moment, mix, cover back with a lid.

Oven baked porridge with milk in the oven

Millet porridge with pumpkin in the oven is very aromatic, rich, evenly baked due to the equal distribution of heat over the surface of the container in which the dish is prepared.

We offer to cook porridge according to the following recipe:

  • 250 gr peeled pumpkin;
  • ¼ stack. round-grain rice;
  • ¼ stack. millet;
  • 2 stack milk;
  • 1 table. l drain. oils;
  • ½ table. l Sahara;
  • 1 stack raisins (better than light).

The dish is prepared in a container with thick walls (for example, in a cauldron). Therefore, the oven can be preheated to 180 degrees. What can not be done if ceramic dishes are used - it can burst from a temperature difference.

Rinse cereals, mix. Boil some water and pour rice and millet into it. Boil a couple of minutes, then drain the liquid.

Meanwhile, while the cereal is boiled, you can do the preparation of the pumpkin: peel, rinse, divide into pieces.

Read also:millet porridge in milk

Put everything in a casserole (cereals, raisins), top up the pumpkin, sprinkle with sugar and put the butter on top. Pour milk on top. Cook in the oven for 20-25 minutes, then turn off the stove and let it brew for a while without removing the lid.

Before serving, stir, arrange on plates and sprinkle with powdered sugar.

With the addition of honey and dried fruits

A delicious and very healthy porridge can be prepared by adding dried fruits and honey. The dish will turn out to be very sweet, and children will definitely like it. The best season for making vitamin porridge is winter.

We offer to cook millet porridge with honey and dried fruits according to this recipe:

  • 4 table. l fig. flakes;
  • 2 table. l millet
  • 4 dried pears;
  • 8 sun-dried peaches;
  • 200 g pumpkin (slightly boiled in advance / dried);
  • 6 un. dried apricots;
  • 1 stack milk;
  • 4 table. l honey;
  • 2 whole cinnamon sticks;
  • ½ tsp vanilla extract or a small bag of vanilla / vanilla sugar.

Finely chop all dried fruits, put in a small saucepan / ladle, pour boiling water so that it covers the fruit, season with cinnamon, slowly boil, periodically stirring with a spoon. Once it boils, add vanilla. Let it brew with a third of an hour.

While dried fruits are insisting, rinse the cereal, pour boiling water for a quarter of an hour.

Boil the milk, turn off the fire, put the cereal into it (draining the liquid from it), fruits, cereals, leave the dish covered so that it evaporates. It will be enough 10-15 minutes. Season with honey, stir well.

Milk porridge with pumpkin in a pot

Porridge cooked in a pot will most of all be similar in taste to a dish that was made many years ago in an ordinary, stone oven.
The number of products can be taken according to the standard given in the classic recipe for cooking.

Only the cooking method differs:

  1. Pour the groats into a colander (if there are small holes) or a sieve, rinse, stirring, until transparent water flows from millet.
  2. Rinse the pumpkin, cut the peel and cut the seeds with fibers, cut into small cubes.
  3. In a pot, lay out pumpkin pulp and cereal in layers, seasoning with salt, sugar, for a spicy flavor, season with vanilla / cinnamon. A piece of oil is placed on top - during the entire cooking time it will melt, seep through all layers.
  4. Pour the entire contents of the pot with milk, approximately it should occupy ⅔ of the entire container.
  5. Put the pot in the oven, turn on the temperature 180 degrees. and cook for 35-45 minutes.

On a note. Milk millet with pumpkin will become even more aromatic and get a rich taste if you add a small amount of dried fruits to it.

It is worth noting that the pots are placed in a cold oven, which is gradually heated with the dish. Cooking time depends on how quickly your oven warms up and how much it fries.

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