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 and pour in 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

Millet porridge can compete in the amount of nutrients with many cereals and popular products. It is valued for its protein, phosphorus, folic acid, vitamins, etc. At the same time, one should not forget about the excellent taste of this dish, which will remain with it, even if you cook lean porridge in water and even without butter.

Millet cereal in water is recommended for people who have problems with the liver or digestion. This product will also help cleanse the body and give it energy. At the same time, the calorie content of the dish is minimal, so no diet will suffer from it. On the contrary, millet will support the body during food restrictions and will allow you to get into shape without any problems.

The main condition for tasty porridge on water is its friability. The cereal should not stick together or, on the contrary, be too liquid. That is why it is very important to choose the right proportion of porridge and cereals. Typically, cooks adhere to a ratio of 1:2 if millet is used as a side dish, and 1:3 if you need to get a liquid sweet porridge. In the latter case, the difference in liquid is often compensated for with milk, resulting in a tasty and satisfying breakfast for the whole family.

A piece of butter must be added to the finished millet porridge. If we are talking about a lenten dish, then it is replaced with a vegetable one. You can also add dried fruits, fruits or berries to the porridge. Millet in water is also often combined with meat, mushrooms, etc. Salt and sugar are adjusted at your discretion during the cooking process.

Millet porridge with pumpkin will be very tasty without milk or butter. This recipe will please not only those who adhere to fasting, but also those who like fasting diets. If desired, you can add sugar or honey to the porridge. The proposed recipe indicates the weight of the pumpkin pulp, cleared of seeds and peel.

Ingredients:

• 1 ½ cups millet;
• 3 glasses of water;
• 750 g pumpkin;
• 20 ml vegetable oil;
• ¼ tsp. salt.

Cooking method:

1. Cut the pumpkin into cubes, rinse the millet.
2. Place the pumpkin pieces in a saucepan and boil the required amount of water in a kettle.
3. Pour boiling water over the pumpkin and cook over medium heat for 10 minutes.
4. Add millet, stir and continue cooking for another 20 minutes.
5. Add salt and leave the porridge covered for 30 minutes.
6. Before serving, season the porridge with vegetable oil.

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In a slow cooker, the porridges turn out especially crumbly and soft, although they take a little longer to cook. Depending on your model, the “Porridge”, “Milk porridge”, “Pilaf” and even “Baking” modes are also suitable for you. At the same time, the cooking time may decrease or increase slightly, so it is better to start checking the porridge for readiness after 20 minutes. The time indicated in the recipe is for a Redmond multicooker.

Ingredients:

• 1 cup millet;
• 2 glasses of water;
• 30 g butter;
• Salt, sugar.

Cooking method:

1. Pour the millet into the multicooker bowl.
2. Pour the cereal with the specified amount of water.
3. Add salt and sugar to taste, mix.
4. Turn on the “Cooking” mode for 40 minutes.
5. At the end of cooking, add butter to the porridge.
6. Let the millet brew for 20 minutes in the “Warming” mode.

Loose porridge is an excellent side dish, as well as a complete breakfast. In this recipe, milk is added along with water, so the cereal becomes very tender and soft. However, with the specified amount the porridge will be a little runny. If you want to get regular millet without salt, reduce the amount of water and milk by 1.5 times. Add sugar along with salt, adjusting the amount to your taste.

Ingredients:

• 1 cup millet;
• 2 glasses of milk;
• 2 glasses of water;
• ¼ tsp. salt;
• 30 g butter;
• Sugar.

Cooking method:

1. Rinse the cereal thoroughly and place it in a saucepan.
2. Pour water into the same saucepan and cook the porridge over medium heat.
3. When the water has almost boiled away, pour milk over the porridge and continue cooking in the same mode.
4. Add salt and sugar to taste, stir and reduce heat.
5. Cook the porridge until it thickens, then add butter to the pan.
6. Stir the porridge again and leave it covered for 20 minutes.

Now you know how to cook millet porridge in water according to a recipe with a photo. Bon appetit!

Millet porridge in water is cooked extremely simply and this process is probably familiar to all experienced housewives. However, many still do not know how to cook millet porridge with water. It is for beginners that all these recipes are collected here, as well as several valuable recommendations from more experienced chefs:

• To prevent millet porridge from becoming bitter, before cooking, thoroughly rinse the cereal to remove any remaining millet flour. It is best to pour boiling water over it and then hold it under running water;
• Cereals may also become bitter after the expiration date, so it is better to check the date on the packaging in advance;
• Even if you are preparing sweet porridge, still add a little salt to it to reveal the taste of millet;
• If you use regular tap water to cook millet, the porridge may turn out hard. It is better to use purified or boiled water;
• To make the millet porridge crumbly, it is better to add oil not at the end, but in the middle of cooking. In this case, you need to distribute it in small pieces throughout the saucepan;
• For crumbly porridge, it is best to choose dark millet;
• After cooking, leave the millet porridge under a closed lid for 15-20 minutes.

• pumpkin and water,
• salt with sugar,
• honey and butter,
• a handful of raisins.

There are no specific proportions or exact weights of ingredients. Take the amount of pumpkin and water based on how many people you will cook the porridge for. Add all other listed components solely to your taste.

How to cook diet pumpkin porridge with water

1. Peel the vegetable, wash and cut the pulp into medium-sized cubes.

2. Place the chopped pumpkin in a saucepan, pour in enough water to slightly cover the pieces. Place the pan on the stove, turn the heat to low and simmer for 20 minutes. This time will be enough for any type of pumpkin and size of cut pieces.

3. Meanwhile, take care of the raisins; they need to be steamed thoroughly. To do this, pour warm water over the berries and soak in it for 20-25 minutes. If you add cold water, the raisins will take much longer to swell – 3-4 hours. There is an unspoken culinary rule for steaming raisins - the colder the water with which the raisins are poured, the longer they need to be kept in it. When you have absolutely no time, place the raisins in a colander and scald with boiling water. It is necessary to scald it, not pour it, otherwise it will turn out to be a boiled mess.

4. If there is some water left after cooking the pumpkin, pour it into a separate mug or glass. To prepare porridge, we need ready-made pumpkin, and with water we can regulate the thickness of the dish.

5. Grind the pumpkin pulp until mushy. This can be done using a blender, a potato masher used to make mashed potatoes, or simply mash with a fork.

6. Actually, dietary pumpkin porridge with water without cereal is ready, the rest is a matter of taste. Add a little salt and sugar if desired. You can season the pumpkin porridge with honey and add pieces of butter. When the butter has melted, add raisins to the porridge, mix everything well and serve on serving plates. If the porridge is too thick and you want it thinner, dilute it slightly with pumpkin broth, which you poured into a separate bowl. Along with raisins, you can add pieces of finely chopped dried apricots or prunes, nuts, and seeds to this porridge (although sunflowers are prohibited in case of gallstones).

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 in 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.

Just 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.

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 photos step by step 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 with 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 remove 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!