Step-by-step recipes for preparing aromatic millet porridge with pumpkin, raisins, nuts, apples and meat

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

4 gr.

5 gr.

Carbohydrates

149 kcal.

Option 1: Classic recipe for millet porridge with pumpkin

Pumpkin is an autumn vegetable that will become the basis of proper nutrition during the cold season. The most delicate pumpkin porridge will add variety to a meager winter menu and fill the body with various vitamins.

Pumpkin porridge with millet is considered the healthiest; it helps get rid of toxins, preserve beauty, and give you energy for the whole day. This dish is best served for breakfast. It is also suitable for baby food.

Ingredients:

• a glass of millet;
• half a kilogram of pumpkin;
• 350-400 ml. water;
• one or two glasses of milk;
• a couple of spoons of granulated sugar;
• salt;
• a small piece of butter.

Step-by-step recipe for millet porridge with pumpkin

For cooking, pumpkin is bright orange in color and sweet in taste. Peel the vegetable from the thick peel and cut the pulp into squares. You can grate it, but this process will take a long time.

Place the prepared pumpkin in a saucepan with some water and place on the stove. Cook for about a quarter of an hour, during which time the pulp should become soft and less dense. If you don’t want pieces of pumpkin to be felt in the porridge, then you need to turn it into puree using a potato masher.

Add a little salt to the millet and pumpkin pulp, cover the pan with a lid and place on low heat for fifteen minutes. Constantly check the porridge so that it does not burn to the bottom.

When the cereal is ready, add butter and sugar. The amount of granulated sugar will depend on how sweet you want the dish to be.

Pour boiled milk into the porridge, stir and leave on the stove for another 2-3 minutes. If desired, you can sprinkle with cinnamon. Turn off the stove, cover the pan with a lid and leave the dish for ten minutes.

Delicious millet porridge with pumpkin pulp is ready for breakfast!

Option 2: Quick recipe for millet porridge with pumpkin

Pumpkin and millet porridge can be cooked without adding milk, but simply with water. This recipe is very simple, but the porridge turns out no less tasty and just as healthy.

Ingredients:

• one and a half glasses of millet;
• three glasses of water;
• small pumpkin;
• a tablespoon of honey;
• a pinch of salt;
• a tablespoon of oil.

How to quickly cook millet porridge with pumpkin

Rinse the pumpkin under running water and remove the peel and seeds. Cut the pulp into small cubes with a knife.

Pour the washed cereal into the pan, pour in water and add the rest of the ingredients: chopped pumpkin, salt and a spoonful of honey.

After the water begins to boil, reduce the heat and cook, stirring from time to time so that the porridge does not stick. The average cooking time is twenty minutes, during which time the millet should soften. You can add water if necessary.

Remove the pan from the heat, wrap in a thick towel and leave for about a quarter of an hour.

Serve the porridge to the table, adding a piece of butter to each serving.

Option 3: Millet porridge with pumpkin and raisins in a slow cooker

Millet porridge with pumpkin and raisins is an excellent breakfast option for the whole family. The bright taste and aroma of porridge will give all family members a boost of energy for the whole day. A multicooker will help you cook porridge quickly and easily.

Ingredients:

• 2 multi-cups of millet cereal;
• 300 gr. pumpkin pulp;
• 3 multi-glasses milk;
• a handful of raisins;
• 50-55 gr. butter;
• several shelled walnuts.

How to cook

Rinse the cereal thoroughly until the water runs clear. Pour it into the multicooker bowl.

Wash the pumpkin with cool water, remove the skin and cut out the seeds. Divide the pulp into small pieces. Combine with millet.

Rinse the raisins in water, remove the stems and add to the rest of the products.

Combine water and milk in a slow cooker, mix all ingredients together. On the display, press the button with the rice or porridge mode and leave for half an hour.

After finishing cooking, keep the porridge in the slow cooker for another ten minutes. After this, you can serve by adding a piece of butter and walnut halves to each plate.

Option 4: Millet porridge with pumpkin and apples

The recipe for millet porridge with pumpkin and apples comes from Soviet cuisine. To make the porridge especially aromatic, you should first bake the pumpkin in the oven, then it will transfer all its caramel smell to the dish. And apples will add a pleasant sourness.

Ingredients:

• 530 gr. pumpkins;
• 170-200 gr. millet cereals;
• 500-600 ml. milk;
• one apple;
• a quarter stick of butter;
• a couple of tablespoons of sugar;
• a pinch of cinnamon to taste.

Step by step recipe

Cut the pumpkin and remove the seeds. Divide the vegetable into slices. Grease a baking sheet with butter, arrange the pumpkin and sprinkle it with sugar. Cook in the oven for about 40 minutes at 250 C.

While the pumpkin is cooking in the oven, start preparing the porridge. Boil 2 tablespoons of water in a saucepan, then pour in the milk. This trick will help prevent the milk from burning to the bottom of the pan. If desired, milk can be replaced with water, or divided in half. When the milk begins to boil, add the washed millet, reduce the heat, cover the pan with a lid and cook until tender.

Take the finished pumpkin out onto a baking sheet and remove the skin. Grind the pulp on a grater or mash with a fork. Add to the porridge and mix well.

Apple - it is better to take unsweetened varieties - wash, cut off the peel and grate, or chop very finely with a knife. Transfer to porridge, add oil and stir. Wrap the pan in a towel and let it sit for about 15-20 minutes.

When serving, season each serving with sugar and, if desired, ground cinnamon.

Option 5: Millet porridge with pumpkin in a pot

Dishes cooked in a pot turn out especially tasty, imbued with their own aromas. And millet porridge with pumpkin is no exception.

Ingredients:

• 0.5 l. baked milk;
• 260 gr. pumpkins;
• 3/4 cup millet;
• rafinated sugar;
• salt;
• butter

How to cook

Rinse millet cereals with cool water several times until they become transparent. Pour boiling water and cook for several minutes. Then transfer the millet to a sieve and rinse again under running water.

Pour the washed cereal back into the pan with boiling water and repeat the washing procedure again.

Place the prepared millet in a baking pot. Heat the baked milk slightly and pour into the millet. Place the pot in the oven at a temperature of 170-180 C.

When the milk in the pot begins to boil, add sugar and pumpkin, grated or cut into very small pieces. Add a little salt, add a piece of butter and put it back in the oven.

Keep the porridge in the oven for about a quarter of an hour, turn off the oven, but keep the pot inside for another half hour to let the porridge brew.

The porridge is ready! You can serve directly in the pot without transferring to plates.

Option 6: Millet porridge with pumpkin and meat

Porridge with pumpkin can be not only sweet. With the addition of chicken, you get a hearty porridge that can be prepared for your household for lunch or dinner.

Ingredients:

• 200 gr. millet;
• 480 gr. pumpkins;
• ground black pepper and salt;
• 0.4 l. water;
• bay leaf;
• a pair of onions;
• vegetable oil;
• 2 chicken breasts.

How to cook

Peel the pumpkin, remove the seeds and divide the pulp into small pieces. Place half in a saucepan, add water and boil until soft.

Wash the chicken breasts well, remove the skin and membranes from them, and cut into large pieces. Heat oil in a frying pan and fry the chicken on each side for 5 minutes.

Peel the onion and cut into thin strips. Transfer to the pan with the fried meat and continue cooking for three minutes.

Puree the finished pumpkin using a blender. Add the washed cereal to it, mix everything well and cook over low heat for about fifteen minutes.

Place the chicken and onions into the pan with the millet and pumpkin and mix everything. After 5 minutes, add 3 bay leaves to the porridge and remove the pan from the stove.

Serve the porridge, garnishing portions with finely chopped herbs or fresh vegetables. Bon appetit!

During pumpkin season, be sure to prepare millet porridge with milk for breakfast. It turns out very tender and tasty. And interspersed with pieces of pumpkin turns a seemingly completely ordinary and boring porridge into a healthy and bright dish, which by its very appearance lifts your spirits and charges you with positive energy.

Recipe Features

Millet porridge with pumpkin in milk (a recipe according to all the rules) is prepared as follows: first, I cook the pumpkin in 2 glasses of milk until half cooked, then add millet cereal to it and wait, stirring, until the cereal completely absorbs the milk. I add another glass of milk, stir, wait for millet to “absorb” this portion as it swells, and repeat the whole procedure again with the 4th glass of milk. Thus, millet porridge is really cooked with pumpkin in milk, and not in water followed by the addition of milk, as is often done.

How to choose a pumpkin

To prepare millet-pumpkin porridge, it is best to take sweet varieties of pumpkin. I like the nutmeg best - very sweet, with a thin peel, ideal for desserts. It's easy to clean and comes together in minutes. Other varieties are also suitable, but you will have to cook the porridge a little longer. By the way, you don't have to use fresh pumpkin. Part of the harvest can be frozen and then used as needed all year round, delighting yourself and your loved ones with delicious and healthy breakfasts!

I recommend everyone to include millet milk porridge with pumpkin in their diet. It is not only very tasty, but also healthy. We talked about the benefits of pumpkin in the article - and it also talks about how to choose a pumpkin, how to store it and what to cook from it. If you do not grow pumpkin in your garden, you can easily buy it at markets or supermarkets. I especially like butternut squash, it has a stronger flavor and is sweeter. This pumpkin is perfect for milk porridge. But any other variety is also suitable for this dish. So, in detail - how to cook millet porridge with pumpkin.

What is necessary:

• 1 cup millet
• 2 glasses of milk
• 4 glasses of water
• 400 g pumpkin
• 3-4 tbsp sugar
• 1/2 tsp salt
• 1/2 tsp cinnamon

Delicious millet porridge with pumpkin

It’s not difficult to cook delicious porridge with milk, the main thing is to choose the ratio of millet and pumpkin for yourself. Some people like more pumpkin, others less. I took the average amount of pumpkin, and you choose the most suitable amount for yourself.

Regarding milk and water! You can cook this porridge only with milk, then take 6 glasses of milk. I prefer to cook in a ratio of 2:4. If you wish, this proportion can be changed as desired. You can cook it in water, but it’s still better to take at least 1 glass of milk for cooking, this will improve the taste and consistency of the porridge.

It is better to sort the millet before cooking to prevent small pebbles from getting on your teeth. Pour into a bowl and rinse several times until the water is clear. It is recommended to rinse the millet one last time with hot water or pour boiling water over it to remove the bitterness.

Peel the pumpkin and cut into pieces. Choose the size of the pieces yourself. Some people like it bigger, like me, and some like it smaller.

Pour the washed millet with milk and hot water. I take boiling water. Place on the stove, bring to a boil and add pumpkin pieces, sugar, and salt.

When it boils, reduce the heat and cook over medium heat until tender, 20-25 minutes. Add cinnamon in 10 minutes.

After removing from the stove, let the milk porridge brew for a while and serve the delicious aromatic porridge with pumpkin, adding a piece of butter.

Pumpkin porridge in combination with cereals is a dish that mothers often feed in childhood. It is also popular among lovers of healthy and wholesome food, because in this porridge, even after heat treatment, many useful vitamins and microelements are preserved.

Most often, millet porridge with pumpkin is prepared in the cold season; it is perfect both as a healthy breakfast and a light dinner.

The simplest and most familiar recipe for millet milk porridge was prepared by our mothers in childhood. Millet porridge with pumpkin and milk turns out sweet and aromatic.

Products:

• 1 tbsp millet cereal
• 3 tbsp milk
• 500 g pumpkin pulp
• 1 tsp sugar
• ½ tsp salt.

Step-by-step preparation of milk porridge:

1. First you need to prepare the pumpkin: wash it well, trim off the remaining stem and peel the skin. To ensure that the pumpkin cooks well and quickly, cut it into small pieces - the smaller the size, the faster the pulp will cook.
2. Pour the milk into an enamel container and heat it up. When almost hot, add pumpkin pieces, sugar and salt. Cook for a quarter of an hour.
3. Rinse the millet through a sieve with running water and add to the almost finished pumpkin porridge. Mix well and cook at low temperature for another third of an hour. Readiness is determined by the degree of thickening of the porridge.

To ensure that the dish is infused and thoroughly steamed, the container is wrapped in a blanket for an hour. An alternative is to keep it in a water bath for half an hour.

Advice. A dish prepared with homemade cow's milk will be much more flavorful, satisfying and healthier than with store-bought milk.

Recipe for cooking with water

Porridge boiled in water has a slightly fresher taste than milk porridge. However, it remains just as tasty and healthy. The dish is suitable for those who do not like dairy products or are lactose intolerant.

Ingredients for water porridge for 6 servings:

• 750 g pumpkin
• 3 glasses of water
• 1.5 cups millet cereal
• ¼ tsp fine salt
• 1 tbsp butter for dressing.

How to cook millet porridge with pumpkin in water:

1. First of all, prepare the cereal: rinse through a fine sieve under running water, then pour boiling water over it and leave for a few minutes.
2. Pour water into an enamel pan and set to heat. Dissolve salt.
3. While the millet is infused and the water is boiling, prepare the pumpkin: peel, rinse and cut into small cubes, 1*1 cm in size. Place in boiling water and cook for 10-15 minutes.
4. Add millet porridge to the pumpkin cubes, mix well and leave to cook under the lid for another third of an hour, while reducing the heat. The contents must be stirred periodically.
5. Turn off the heat, add oil, close the lid tightly and cover with a towel. Leave the dish to simmer for half an hour. Then mix thoroughly so that the butter is evenly distributed and can be served.

Important. When cooking, be sure to remove the seeds and peel.

Milk millet with pumpkin in a slow cooker

Many housewives have long appreciated the convenience of preparing dishes in a slow cooker. This amazing device allows you to cook almost anything - from scrambled eggs to borscht. And pumpkin porridge with millet was no exception.

Ingredients for a dish for 3 servings:

• 1 stack of millet
• ½ liter of water
• 2 cups grated pumpkin
• ½ tsp salt
• 1 tbsp sugar
• 2 tbsp butter.

Cooking millet porridge with pumpkin in a multicooker is accessible even to a novice cook - you just need to put all the above ingredients together in a multicooker bowl. Cooking lasts 1 hour 10 minutes in the “Milk porridge” mode.

Before serving, mix the porridge thoroughly with a silicone or wooden spoon.

Milk porridge baked with pumpkin in the oven

It is believed that the taste of pumpkin goes best with rice porridge. In this recipe, we suggest mixing millet and rice, adding a little raisins - the porridge will turn out tender and moderately sweet.

Ingredients for 2 servings:

• 200 grams of fresh pumpkin pulp without peel
• ¼ cup rice
• ¼ cup millet
• 1.5-2 cups of milk (more if you like thin porridge)
• 1 tbsp butter
• ½ tbsp sugar
• ½ tsp salt
• 1 cup light raisins.

Cooking millet porridge with pumpkin in the oven:

1. Preheat the oven to 180 degrees. For cooking, it is recommended to use a cauldron or a duck roaster.
2. Boil water in a saucepan. Dilute the salt. When the liquid boils, add the washed rice and millet and cook for 2-3 minutes, then turn off the heat and drain the liquid.
3. Cut the washed and peeled pumpkin into small cubes. Place cereal, raisins, and butter in a cauldron. Pour the entire contents with milk so that its level does not completely cover the cereal mixture. Place pumpkin on top and sprinkle with sugar.
4. Cover the casserole with a lid and place in the oven for a third of an hour. Then turn off the oven and leave to brew for another quarter of an hour. Mix layers before serving.

Recipe with honey and dried fruits

A dish with honey and dried fruits turns out incredibly sweet and healthy. This option is recommended to be prepared during the cold season, when a person’s immunity weakens. Porridge will provide a huge amount of vitamins and microelements that energize and strengthen the immune system.

Ingredients for preparing a dish for 2 servings:

• 4 tbsp rice cereal
• 2 tbsp millet
• 4 dried pears
• 8 dried peaches
• 200 g dried pumpkin pieces
• 6 pieces dried apricots
• 1 glass of milk
• 4 tbsp honey (preferably liquid)
• 2 cinnamon sticks
• ½ tsp vanilla extract.

How to cook sweet porridge:

1. Cut dried apricots, pears, pumpkin and peaches into small pieces, pour boiling water to the top, add cinnamon and bring to a boil over low temperature, stirring continuously. When it boils, add vanilla and honey, stir thoroughly and let it brew.
2. Rinse the millet cereal and pour boiling water over it for 15-20 minutes.
3. While the fruit mixture is infused, bring the milk to a boil. When it boils, pour it over the cereal and cereal so that the milk covers the porridge. Cover with a saucer or lid for a few minutes. Then stir in the fruit mixture and serve.

Millet porridge with rice

Tender, aromatic and very nutritious milk porridge made from rice and millet will be an excellent dinner for the whole family.

Ingredients for cooking:

• 2 tbsp water
• 1 tbsp milk
• ½ cup millet porridge
• ½ cup rice cereal
• 2 tbsp sugar
• ½ tsp salt
• 1 tbsp butter.

Cooking:

1. Rinse both cereals under running water and cook in water. After boiling, boil for 10-12 minutes.
2. Heat the milk in a separate container and pour it into the almost finished porridge. If the milk is cold or at room temperature during pouring, it will curdle and the dish will not turn out.
3. Add salt and sugar to the dish. During the cooking process, the porridge needs to be stirred periodically.
4. Turn off the stove, put a piece of butter on top of the porridge and leave for 5-7 minutes. During this time, the butter will melt and the porridge will infuse. Then mix and serve.

On a note. Before serving, the dish can be supplemented with raisins, candied fruits or grated chocolate. Another option is to add 2-3 teaspoons of jam or preserves.

Recipe for cooking with pumpkin in a pot

Porridge made from pumpkin and millet, cooked in pots, turns out boiled, tender and juicy, imbued with the nutmeg aroma of pumpkin pulp. This option is closest to how the dish was prepared before - in the oven, on the fire.

Products for cooking:

• 300 g pumpkin pulp
• 1 liter of milk
• 300 grams of millet cereal
• 1.5 tbsp oil
• 2 tbsp sugar (adjust to taste)
• ½ tsp salt
• 1 packet of vanillin or vanilla sugar.

Cooking porridge in pots:

1. The first step is preparing the pumpkin - peeling and cutting into small pieces.
2. Millet cereals must be rinsed with water several times. In this way, dust and small debris are removed from the cereal. Sometimes cereal gives a bitter taste to the finished dish, which you can get rid of by pouring boiling water over it for 3-5 minutes. The boiling water with the released bitterness is drained.
3. Place pumpkin sticks and cereal into pots in layers, sprinkle sugar, vanilla and salt on top. It is better to add oil at the end, when the dish is almost ready. A piece of butter is placed on top and stirred before eating the dish.
4. Fill the container with milk to ⅔ capacity. Then cover with lids and place in the oven. You need to cook the dish at a low temperature, no more than 180 degrees. Depending on the temperature, it will take from 30 to 45 minutes to be ready.

Porridge cooked in pots will be even tastier if you add dried fruits to it. It is also worth noting that the oven is not preheated - the filled pots are placed in a cold oven, and then heated at a minimum temperature.

Millet porridge with pumpkin is the most common dish that contains pumpkin. I don't like pumpkin. This porridge is finger licking good!

By preparing millet porridge with pumpkin, rather than simple millet with milk, you can diversify your diet and improve your metabolism.

The benefits of millet porridge are undeniable. It contains essential amino acids that are involved in the construction of skin cells and promote the growth of muscle cells. Millet is an excellent source of vegetable fats, which help absorb vitamin D and beta-carotene.

By regularly including millet porridge in the diet, the human body will receive vitamins A, PP, B vitamins, including the well-known thiamine - B1, folic acid and vitamin E. Porridge is also a source of plant fiber, micro and macroelements, including phosphorus, iron, magnesium, copper.

Millet porridge with pumpkin is considered the healthiest and most delicious. This dish is considered exclusively dietary, as it is a low-calorie dish: only 300 kcal per 100 grams. That is why millet porridge with pumpkin is recommended to be included in the diet of people who are overweight and have high cholesterol.
Millet porridge also removes antibiotic decomposition products, accumulated toxins, waste and heavy metals.

Pumpkin is an excellent source of plant fiber and a source of beneficial vitamins and minerals. Millet is famous for its healing properties and its rich composition, therefore, in combination with pumpkin, it is a very tasty and healthy dish of Russian cuisine.

This porridge is recommended to be included in the diet of people living in ecologically difficult areas. Doctors also advise regularly eating millet porridge for diabetes, atherosclerosis, liver diseases, cardiovascular diseases, nervous excitability, and problems with the pancreas.
It is also useful for children, athletes and people weakened by illness.

You can cook porridge either with water and milk in equal quantities, or exclusively with milk. In this case, the porridge will turn out more tender and rich.