Millet porridge with pumpkin on water with an apple. Millet porridge with pumpkin

Millet porridge is one of the most popular in Russia. It is especially relevant as a nutritious breakfast, and together with pumpkin it is a powerful source of nutrients. Most often, millet porridge in water with pumpkin is included in the diet of children, as well as those who want to lose weight.

Features: benefits and harms

Millet porridge has a high level of nutrients that provide the body with energy for a long time. It has an interesting neutral taste that many children like. It pairs well with the sweet flavor of pumpkin, and the two combine to create a unique, mouth-watering aroma.

The most outstanding beneficial properties of millet grain include its following features.

Millet grain contains amino acids essential for the construction of cells, which can improve the condition of the skin and tone it. Its use is especially recommended for people who engage in active sports and at the same time subject their bodies to strict diets.
Millet porridge helps to accelerate the elimination of harmful toxins from the body, thereby improving a person’s general condition and also improving his mood.
A rich complex of vitamins is an excellent help in the fight against depression and effectively accompanies strict long-term diets, reducing their adverse effects on the body.
Wheat is considered a nutritious and healthy food that helps you gain energy and get in shape.

Pumpkins attract attention for their dietary properties. Nutritionists recommend it for use by people who are passionate about proper nutrition and are in search of a tasty, healthy product that would help replenish the substances the body lacks. Thus, pumpkin not only enhances the beneficial properties of millet grain, but also complements them with its other properties.

The composition of pumpkin is characterized by a high content of minerals, including potassium and calcium, which have a beneficial effect on the human skeletal system, strengthening it. This vegetable is especially important for growing and aging bodies.
Vitamin K is considered very rare and its content in pumpkin is much higher than in other popular vegetables. It has a positive effect on the human circulatory system, as well as the digestive tract.
Porridge with pumpkin is especially useful for those who suffer from stomach ulcers and need to stabilize cholesterol levels in the body.

No particular harmful properties were observed in millet porridge with pumpkin, but it is not recommended to be eaten frequently by those who suffer from constipation and acute forms of gastric diseases.

Popular recipes

Porridges cooked in water are considered dietary. The following porridge recipe is common, for which you will need:

pumpkin – 500 g;
purified millet – 1 cup;
water – 700 ml;
salt, sugar - to taste.

The cooking process is quite simple and does not take much time.

Sort the millet and rinse under running water 3-4 times. Place in a dish with thick walls, pour boiling water for 5 minutes to make the future porridge softer, and cover with a lid.
Separate the pulp from the pumpkin, rinse and cut into small cubes or strips - depending on the culinary preference.
Pour water into the pan, add salt and chopped pumpkin. Bring to a boil and cook for 2-3 minutes.
After the specified time, add millet to the pumpkin. Cook the porridge for 20-25 minutes until fully cooked. Add sugar in a couple of minutes, turn off the heat and cover tightly with a lid. Leave for 10 minutes.

Serve the finished dish hot. You can add butter for a richer flavor and texture.

You can also cook this porridge in a slow cooker using the “porridge” mode, after stewing the pumpkin.

For children, the following recipe will be more to their liking. To prepare it you need the following ingredients:

pumpkin pulp – 350 g;
water – 1 l;
millet – 250 g;
fresh apples - 2 medium or 1 large;
salt, sugar, cinnamon - to taste.

Cook the dish in the oven.

Sort the millet thoroughly, rinse and pour boiling water for 10 minutes.
Peel the pumpkin and apples and cut into small pieces. Place in a baking container, after mixing with sugar, salt and cinnamon.
Place the millet on top of the container. To fill with water. Cover the container with a lid or foil and place in the oven, preheated to 180 degrees, for 30-40 minutes.

Serve the porridge hot, stirring in advance. You can also cook this dish in separate pots and serve the finished dish immediately in them, adding honey to the porridge.

Cooking time - 1 hour.

Yield: 8 servings.

Calorie content: 100 g of porridge contains 70 kcal.

From such a tasty and healthy vegetable as pumpkin, you can prepare many wonderful dishes. One of the simplest and most common is pumpkin porridge. Rice or millet is usually used as a base. To enrich the taste, various additives are also added - dried fruits, fruits or berries. Try cooking millet porridge with pumpkin in milk with raisins and apples. And for those who cannot tolerate milk or are fasting, we recommend making millet porridge with pumpkin in water, the recipe with step-by-step photos is outlined below. It turns out nutritious and aromatic, although not too high in calories, and you can cook it either in the oven or in a slow cooker.

How to cook millet porridge with pumpkin in water in the oven

First you need to select all the products that you will need to prepare dietary porridge from pumpkin with millet in water. It is advisable to choose a sweet pumpkin (usually this variety has a bright orange flesh color), and apples - sweet and sour. If desired, in addition to cinnamon, you can also add vanillin or vanilla sugar. With the amount of sugar indicated in the list of ingredients, the dish turns out to be little sweet, so those with a sweet tooth can add a little more.

Cooking should begin by preparing the millet. It should be sorted out, removing random debris and black grains, and then rinsed several times with warm water, then pour boiling water over it and hold for about 15 minutes. This must be done in order to remove the bitterness from the cereal.

While the millet is steaming, you need to prepare the pumpkin and apples. To do this, you need to peel them and seeds, then cut them into small cubes of approximately the same size.

Mix sugar with cinnamon. Place the pumpkin with apples in a suitable baking container (preferably with a lid) and sprinkle them with cinnamon and sugar. By the way, you can use several clay pots to prepare this dish. In this case, all components must be evenly distributed among the pots.

Drain the water from the millet and place it on top of the apple-pumpkin mixture. Fill everything with water so that it lightly covers the millet. If you want a thinner porridge, you can add a little more water. Add a little salt. If you are using pots, please note that they cannot be filled to the very top.

Cover the container with a lid. If you don't have one, you can cover the top with foil. Place the porridge in an oven preheated to 170 degrees and cook for half an hour. If desired, you can add a little butter to the finished dish: either butter or sunflower (refined), if the porridge is lean.

Serve it only hot or warm. Before you start dividing it into portions, you need to stir the porridge. You can offer jam or liquid honey with it.

How to cook millet porridge with pumpkin in water in a slow cooker

Prepare millet, pumpkin and apples as described above. Grease the multicooker bowl with butter or refined sunflower oil. Place pumpkin and apples in it, sprinkle with sugar and cinnamon or vanilla. Place the millet on top and add water so that it covers the millet layer by 0.5-1 cm. Pour a little salt and place the bowl in the multicooker.

Select the “Milk porridge” program from the menu and set the timer for 30 minutes. After the sound signal, you need to stir and evaluate its consistency. If it seems runny, you can leave it in the “Warming” mode for 15 minutes.

We wish you bon appetit!

Step-by-step recipes for making wheat porridge with pumpkin: basic, quick, with lingonberries in a double boiler, with apples and raisins in a slow cooker, with meat, cheese and thyme

2018-04-09 Irina Naumova

Grade
recipe

5609

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

7 gr.

3 gr.

Carbohydrates

39 gr.

212 kcal.

Option 1: Wheat porridge with pumpkin - classic recipe

Wheat porridge is healthy and contains many elements. If you make it with pumpkin, you get a richer taste and bright color that lifts your mood. You can add additional ingredients to this porridge to suit every taste: dried fruits, berries, vegetables and even meat. Let's look at several options so you can choose your favorite. Let's start with the basic recipe.

Ingredients:

a bag of wheat cereal;
two hundred ml of water;
a quarter liter of milk;
two hundred grams of pumpkin pulp;
two tablespoons of sugar;
a pinch of salt;
forty grams of oil drain.

Step-by-step recipe for wheat porridge with pumpkin

We only need the pumpkin pulp, so we peel it and clean out the middle and seeds. Cut the pulp into cubes of about one or two centimeters.

Add enough water to cover all the pumpkin pieces. Place the pan on the fire and cook for ten minutes. Then evaluate the softness; if the pumpkin is still a little hard, boil it a little more.

Open the bag of wheat cereal and pour it into the pan, mix and cook for another quarter of an hour.

When the wheat grains soften, you can add the next ingredient.

Add milk and cook, stirring, for another five minutes. Right now you can add sugar and salt. If you like cinnamon, you can add a couple of pinches. Mix everything again and taste it.

If you are satisfied with the degree of sweetness, remove from heat, add butter, mix and place on plates.

Option 2: Quick recipe for wheat porridge with pumpkin

Preparing a healthy and sunny breakfast is not at all difficult. Take wheat cereal in bags, it will cook faster.

Ingredients:

sixty grams of wheat cereal;
one hundred grams of pumpkin pulp;
glass of water;
a glass of milk;
a quarter teaspoon of salt;
forty grams of oil drain.

How to quickly cook wheat porridge with pumpkin

Pumpkin can be used either frozen or fresh. In the second case, we peel it, remove the seeds, and cut the pulp itself into small pieces. We transfer them to the pan in which we will cook the porridge.

Open the bag of wheat cereal and immediately pour it into the pumpkin.

Pour a glass of water and cook over low heat until the liquid has completely evaporated.

So, pour the milk into the pan. Now you can mash the pumpkin or leave it as is. Cook over low heat until the pumpkin is soft.

Check the readiness, you can sweeten it a little to taste and stir. Remove from heat, add butter and stir.

Serve hot.

Option 3: Wheat porridge with pumpkin and lingonberries in a double boiler

If you don’t have a double boiler, you can cook this porridge in the usual way. Let's add a little lingonberries, it will give an interesting contrast to the finished dish. The recipe makes four servings.

Ingredients:

three hundred grams of pumpkin pulp;
half a liter of milk;
a quarter liter of water;
three hundred grams of wheat cereal;
eighty grams of lingonberries;
sugar to taste.

Step by step recipe

Peel the pumpkin and remove the seeds. Grate the pulp coarsely.

Wash the wheat grits and place them in a steamer bowl. Transfer the grated pumpkin into the same container.

Combine half the milk with the specified amount of water and pour into a double boiler.

Turn it on and time it for half an hour.

After the specified amount of time, you can add sugar to taste and a pinch of salt. Stir and add the remaining milk.

We time it for another five minutes.

If your lingonberries are frozen, let them thaw. Place in a colander and simply let the melted water drain.

Place the finished porridge on plates, sprinkle with lingonberries and serve.

Option 4: Wheat porridge with pumpkin, apples and raisins in a slow cooker

This recipe turns out not just porridge, but a real dessert. This breakfast can also be served to children, they will really like it.

Ingredients:

six hundred grams of pumpkin pulp;
two hundred grams of apples;
a handful of raisins;
one tbsp brown sugar;
two tablespoons drain the oil;
three tablespoons of short grain rice;
a pinch of nutmeg;
half a teaspoon ground cinnamon;
eight pink peppercorns.

How to cook

Grease the multicooker bowl with butter.

Peel the pumpkin, cut the pulp into small cubes and pour into a bowl.

Wash the apples, remove the peel, also cut out the core with seeds and cut into small cubes.

Transfer to the multicooker bowl.

Add raisins and rice washed in several waters. Pour in granulated sugar and the indicated spices.

Mix everything, add water so that it covers all the ingredients and turn on the “Jam” or “Desserts” program, depending on your device.

We time it for fifteen minutes. At the end, evaluate the softness of the rice and pumpkin and serve. This wheat porridge can be prepared in a regular saucepan.

Option 5: Wheat porridge with pumpkin and meat

This option is quite filling and can be served not only for breakfast, but also for lunch or dinner. Let's take pork shoulder as the meat component. The recipe makes four servings.

Ingredients:

three hundred and fifty grams of pork shoulder;
one onion;
one carrot;
two hundred grams of pumpkin pulp;
three hundred and fifty grams of wheat cereal;
fifty grams of oil drain;
fifty ml grows oil;
three glasses of water;
one tsp salt;
1 pinch freshly ground black pepper.

Step by step recipe

Rinse the pork shoulder, dry it and cut into small pieces.

Peel the onion and chop finely.

We remove the carrots from the top layer and grate them coarsely.

We peel the pumpkin from the top hard layer, remove the middle with the seeds, and cut the pulp into cubes.

To make it easier for you to measure the required amount of wheat cereal, take a quarter-liter glass and measure out one and a half glasses.

We will cook in a cauldron. Place it on the fire, pour in vegetable oil and add pieces of pork shoulder.

Fry until golden brown.

Add the onion, mix it with the meat and fry for a couple more minutes.

Add grated carrots, stir everything and cook for another three minutes.

Boil the specified amount of water and pour boiling water over the ingredients in the cauldron.

Cook until the meat is completely cooked. If the water has evaporated and the meat is still damp, add more boiling water.

Add pumpkin pieces, butter and simmer for another five minutes.

Now add wheat grits. Attention, we do not mix anything. Cover the cauldron with a lid and turn the heat to low. We mark a quarter of an hour.

After the specified amount of time, open the lid of the cauldron and evaluate the contents. If there is no liquid left at all, add more boiling water, stir and cover with a lid.

We cook for the same amount of time. At the end, turn off the heat and steep the wheat porridge with pumpkin and meat for another fifteen minutes. You can even wrap it in a towel.

Now you can serve and treat your family with hearty and tasty porridge.

Option 6: Wheat porridge with pumpkin, cheese and thyme

To prepare this recipe, we will need “Poltava” cereal, it turns out crumbly, the grains retain their shape.

Ingredients:

a glass of wheat cereal;
three hundred grams of pumpkin pulp;
one hundred grams of cheese;
three tablespoons of heavy cream;
teaspoon dried thyme;
two tablespoons of vegetable oil;
spices to taste.

How to cook

The pumpkin is peeled and seeds removed, the pulp is cut into cubes.

Place a saucepan with butter on the fire, add pumpkin and cover with a lid. Stirring occasionally, cook for about seven minutes.

Pour the cereal into a saucepan, pour in one and a half cups of boiling water, stir and cook under the lid for ten minutes.

Grate the cheese on a coarse grater and separate a third. We transfer it to a saucepan, pour cream, add thyme. Stir everything and simmer for another five minutes.

So, salt, pepper and mix everything. Sprinkle with cheese and serve.

Do not let the finished porridge cool, it is important that the cheese we sprinkled with at the very end stretches.

Try this delicious and proven recipe for millet porridge with pumpkin. This is the best breakfast you can imagine, for both children and adults. Millet porridge with pumpkin will take care of your health, give you energy for the whole day, and protect you from illness and stress. The porridge is easy to prepare and turns out tender and flavorful. If desired, you can cook pumpkin millet porridge with water, or with milk, or add raisins, nuts or cinnamon.

Ingredients:

1 cup millet
500 gr. pumpkins
2.5 glasses of water
1-2 tbsp. milk
2-3 tbsp. Sahara
a pinch of salt
40 gr. butter
raisins (optional)
cinnamon (optional)

For millet porridge we need 500 grams of pumpkin. We choose orange and sweet pumpkin. Since pumpkin is a dense vegetable with a fairly strong skin, we invite helpers from the stronger half into the kitchen to help cut and peel the pumpkin.
Cut the pumpkin into cubes, maybe quite large ones. Some people prefer to grate the pumpkin, but this is quite tedious. Next, I will tell you the secret of how to grate a pumpkin in just a minute without the slightest effort.

So, fill the chopped pumpkin with water, we need 2.5 glasses of water. There is no point in boiling pumpkin in milk; it boils better in plain water.

Place the pan on the fire and cook the pumpkin for 15 minutes. After this time, the pumpkin pieces lose their density and hardness. If you want the millet porridge to have no pieces of pumpkin or for the pieces to be small, then crush the pumpkin with a regular potato masher.

I usually leave a small amount of pumpkin cubes unpressed and press the rest.
The next step is to add millet to the boiled pumpkin. A very important point: the cereal should be sorted first, because... There are quite often pebbles, pieces of earth, etc. found in millet.
To make millet porridge with pumpkin tasty, you should not just wash the cereal, but pour boiling water over it, and then drain the water. All the dust goes away and, what is important, the bitterness inherent in millet goes away.

After adding the millet to the pumpkin, add a pinch of salt, and then continue to cook the porridge over low heat under the lid. Cook for 15 minutes, keeping an eye on it so that the porridge does not burn.
Usually by this time the millet is almost ready, add butter and sugar to taste. You should not skimp on oil; it is oil that softens the taste of millet and makes millet porridge with pumpkin tender.

The amount of sugar depends on the sweetness of the pumpkin, so try it. It is important not to over-mix so that the pumpkin porridge does not turn out cloying.

And the final point - be sure to add milk (boiled or pasteurized so that it does not curdle) to the millet porridge with pumpkin. How much milk to pour depends on what kind of porridge you like, thin or thick. I usually pour quite a lot of milk because... The millet then comes back and takes in additional liquid.

Boil the porridge for a couple of minutes, add raisins or cinnamon if desired. Turn off the heat and leave the porridge for 15-20 minutes to steep.

That's all, delicious and healthy millet porridge with pumpkin is ready, serve with milk. Whoever wants, washes down the porridge with milk, whoever wants, adds it to the porridge, as in the photo))))). Also see,

Calories: 0
Cooking time: 35

See how delicious and delicious millet porridge with pumpkin is prepared in water. A step-by-step recipe with photos, according to which you can easily and simply prepare delicious millet porridge with nutmeg pumpkin and spices. This dish is suitable for a vegetarian menu and can be prepared during fasting. If you are not on a strict diet, you can season the dish with a teaspoon of granulated sugar and a piece of high-quality butter. It turns out very tasty and like this
It will take 35 minutes to prepare and the above ingredients will make 3 servings.

Ingredients:

- millet – 180 gr.;
- filtered water – 350 ml;
- nutmeg pumpkin – 200 gr.;
- olive oil – 10 ml;
- nutmeg – 1\4 pcs.;
- ground cinnamon – 3 g;
- salt;
- sesame seeds.

How to cook at home

Pour the cereal into a bowl, pour cold water. We rinse the millet several times until the water becomes completely clear.

Place the cereal on a sieve and let the water drain.

Pour the washed millet into a small saucepan with a thick bottom, add cold filtered water and 1/2 teaspoon of table salt.
Place the saucepan on the stove, bring to a boil, skim off the foam with a slotted spoon. Then reduce the heat to low and cover the pan tightly with a lid. Cook for 20 minutes.

While the millet is cooking, prepare the vegetable. For this recipe, it is better to use butternut squash with bright orange, dense flesh. We cut off the peel and remove the seed bag with seeds.

Cut the vegetable into cubes measuring 1.5 x 1.5 centimeters, place in a bowl, pour with high-quality extra virgin olive oil.
Heat a non-stick frying pan and fry the pumpkin cubes for 7-8 minutes until golden brown.

5 minutes before readiness, place pumpkin pieces on the millet, add ground cinnamon, and grate nutmeg on a fine grater.
Close the pan tightly with a lid again, cook for another 5 minutes, remove from heat, and wrap in a towel.

Remove the porridge from the pan and mix gently. If your diet allows, season with a small piece of butter.

Serve hot, sprinkle with black sesame seeds and garnish with fresh herbs. You can also make this for breakfast