Millet porridge with pumpkin

Looking for a quick, tasty and low-calorie dish? See our signature family recipe for millet porridge with pumpkin and water, as well as step-by-step photos and video recipes.

40 min

150 kcal

5/5 (2)

Recently, I was surprised to discover that even on very popular culinary sites there are few good recipes for lean and low-calorie dishes. What can we do, our people don’t respect “fat-free” products, but what should those who monitor their health, follow a diet or fast, do? I had to delve deeper into reading my grandmother’s recipe book. In it, I was pleased to find an excellent guide, including a step-by-step process and photos, for preparing millet porridge with pumpkin in water.

Having quickly made a test batch, I realized that I had made the right decision - the porridge quickly and almost imperceptibly disappeared from the table. In the end, I decided that it would be simply criminal to hide such a wonderful dish from the population.
Today I will present to you my grandmother’s version of wonderful millet porridge with sweet pumpkin, which your loved ones and guests will absolutely love.

Did you know? Many people wonder: what is the benefit of millet porridge with pumpkin? To be honest, it is quite easy to calculate the benefits and harms, since millet cereals have long been known as a source of minerals and vitamins necessary for the proper functioning of the body. This makes even the simplest porridge with pumpkin in water a valuable low-calorie product that can and should be fed to even small children. As for the negative aspects, they may also be present if you have an individual intolerance to this ingredient.

Ingredients and preparation

Kitchen appliances

How to cook millet porridge with pumpkin? Let's start by preparing the utensils and utensils necessary for this task. Take:

• pan with non-stick coating with a volume of 950 ml;
• a spacious baking dish (for example, a saucepan or a roasting pan with a lid);
• 2-3 pieces of gauze with a length of 30 cm;
• several deep bowls with a volume of 500 to 900 ml;

• teaspoons;
• cutting board;
• tablespoons;
• measuring utensils or kitchen scales;
• several linen or cotton towels;
• colander;
• The sharpest knife in the kitchen.

In addition to the above, you will definitely need a blender or food processor with a chopper to make your work easier and speed up the cooking time.

You will need

The basis:

Additionally:

• 15 ml sunflower oil.

Did you know? If you wish, you can add various interesting additives to the porridge, which will positively affect the taste and aroma of the finished dish. For example, I often add steamed raisins, candied fruits cut into pieces, and soft dried fruits to the standard recipe. In addition, it is best to choose fresher millet, because I really do not recommend using old and stale grains - it will give a very unpleasant taste to your product.

Cooking sequence

Preparation

1. Pour the millet into a deep bowl and rinse thoroughly under running water several times.
   
   
2. Then we put it in a colander covered with gauze and let it dry a little.
   
   
3. After this, place the millet in a saucepan, add 200 ml of water and heat it on the stove.
   
   
4. Stirring, bring the mixture to a boil and immediately remove the pan from the heat.
   
   
5. Place the millet again in a colander with gauze, drain the liquid and dry the porridge.
6. Cut the pumpkin in half, wash it thoroughly, remove all seeds and peel.
   
   
7. After that, cut it into fairly large pieces using a sharp knife.
   
   
8. Place the chopped pumpkin in a blender bowl or food processor.
   
   
9. Grind the pumpkin pulp at fairly high speed for about 3 minutes.
   
   
10. Drain the resulting juice using a colander and gauze.

    Important! Beginners may have questions about how to properly cook millet mass for porridge with pumpkin at the first stage. I answer: you don’t need to cook it, your job is to heat the water with the cereal until bubbles appear and do not stir. This heat treatment of millet will help your future porridge bake better in the oven and not stick to the pan.

Preparation

Made! Now you know how to cook the perfect, very tasty millet porridge with pumpkin and you can delight your family and friends with this extremely healthy dish at any time.

Millet cereal belongs to the category of nutritious and satisfying cereals, with an abundance of vitamins and minerals. However, it is not as popular as rice or. Most often, millet cereals are remembered during times of church fasting. However, it is important to know that such a dish will be an excellent solution for breakfast. Millet porridge is nutritious, satisfying and healthy. In addition, if you cook it with various additional ingredients, it will become very rich, tasty and aromatic.

Pumpkin would be a great addition to it. This combination is very unique, but tasty. This dish can take its rightful place in your Lenten menu if you replace butter with vegetable or olive oil. If you want to cook a similar porridge for children, then after evaporating the water, you should pour in a small amount of milk to give the millet a special taste. However, most often it is boiled in water.

Preparation

The process of preparing millet porridge with the addition will not take too much time. So, you need to follow the following steps:

1. First you need to prepare the vegetable, wash it thoroughly, remove seeds, and cut into small cubes.

2. Place the chopped pumpkin in a saucepan, add the specified amount of water and cook under a loosely closed lid for 10 minutes until it becomes soft.

3. While the pumpkin is boiling, rinse the millet (it is recommended to do this very thoroughly and several times until the water becomes clear). You can also speed up the process of cooking millet by pouring boiling water over it twice. This will help him take in extra water.

4. As soon as the vegetable is cooked to the desired state, add washed millet to it, add salt and mix thoroughly but carefully (so that the pumpkin pieces do not fall apart under the pressure of the spoon).

5. The porridge should be cooked for approximately 20 minutes, stirring occasionally so that it does not burn to the bottom of the pan. As soon as most of the water has evaporated, remove the porridge from the heat and place it under a towel or in any warm place for about half an hour so that the millet cereal (also included in the recipe) is completely boiled down. You can (if desired) add a piece of butter before this.

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

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

7 gr.

3 gr.

Carbohydrates

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. 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 of growing oils;
• 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 another couple of 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.

In my understanding, pumpkin is in no way associated with sweets and dessert; in our area, only serious and satisfying dishes are prepared from it. Therefore, today we prepare millet porridge according to an oriental recipe, but it still turns out moderately sweet and very tender. You can add a flavor note with your favorite spices or ready-made seasonings for meat, chicken, etc.

To prepare millet porridge with pumpkin in water, take all the products on the list.

Rinse the millet several times and pour cold water for about 40 minutes. This is necessary so that the porridge cooks very quickly.

Peel the pumpkin and onion and cut into small pieces. I cut the onion into small strips, and the pumpkin into larger strips.

Fry the onion in vegetable oil until barely golden brown.

Add pumpkin and fry, stirring, for five minutes. Salt, sprinkle with pepper and spices.

Drain the water from the millet and add it to the cauldron.

Fill with fresh water in a ratio of 1:4 or slightly less. If you like sticky porridge, then do the same. If you like your porridge drier, then the proportions of water need to be reduced. For 150 grams of millet, I took about 600 grams of water, weighed everything in grams. Bring to a boil over high heat, skim off the foam, reduce heat to low simmer, and simmer with the lid ajar for 10-12 minutes.

After 10 minutes, stir the porridge and let it cook under a tightly closed lid over low heat for another 5-7 minutes. Taste and add more salt if necessary. Make sure that the porridge does not burn.

Millet porridge in water with pumpkin is ready. Serve it well with homemade pickles. Enjoy!

Millet cereal belongs to the category of nutritious and satisfying cereals, with an abundance of vitamins and minerals. However, it is not as popular as rice or buckwheat. Most often, millet cereals are remembered during times of church fasting. However, it is important to know that such a dish will be an excellent solution for breakfast. Millet porridge is nutritious, satisfying and healthy. In addition, if you cook it with various additional ingredients, it will become very rich, tasty and aromatic.

Pumpkin would be a great addition to it. This combination is very unique, but tasty. This dish can take its rightful place in your Lenten menu if you replace butter with vegetable or olive oil. If you want to cook a similar porridge for children, then after evaporating the water, you should pour in a small amount of milk to give the millet a special taste. However, most often it is boiled in water.

• Ingredients
• Preparation
• Video recipe

Ingredients

Preparation

The process of preparing millet porridge with the addition of pumpkin will not take too much time. So, you need to follow the following steps:

1. First you need to prepare the vegetable, wash it thoroughly, remove seeds, and cut into small cubes.

2. Place the chopped pumpkin in a saucepan, add the specified amount of water and cook under a loosely closed lid for 10 minutes until it becomes soft.

3. While the pumpkin is boiling, rinse the millet (it is recommended to do this very thoroughly and several times until the water becomes clear). You can also speed up the process of cooking millet by pouring boiling water over it twice. This will help him take in extra water.

4. As soon as the vegetable is cooked to the desired state, add washed millet to it, add salt and mix thoroughly but carefully (so that the pumpkin pieces do not fall apart under the pressure of the spoon).

5. The porridge should be cooked for approximately 20 minutes, stirring occasionally so that it does not burn to the bottom of the pan. As soon as most of the water has evaporated, remove the porridge from the heat and place it under a towel or in any warm place for about half an hour so that the millet groats (also included in this recipe) are completely boiled down. You can (if desired) add a piece of butter before this.

Video recipe

You can serve this porridge by adding a little cinnamon to it, which will add additional flavor to your dish.

Cooked pumpkin porridge with millet in milk according to our recipe will be no less tasty.

The recipe for millet porridge with milk also turns out to be very aromatic, by the way, with photos and videos.