Millet porridge with pumpkin on the water

As a rule, millet porridge with pumpkin is cooked on milk. But if you did not have it or you are not eligible for this product, do not give up the idea of ​​making this useful and tasty dish.

Today we will tell you how to cook millet porridge with pumpkin on the water so that it does not yield to the taste of a similar dish based on milk.

Millet porridge with pumpkin on water - recipe with raisins

The easiest way to improve the taste of porridge is to add raisins and cinnamon. These two components will transform the food and make it taste just irresistible.

Ingredients:

• millet - 330 g;
• filtered water - 520 ml;
• pulp of pumpkin - 720 g;
• large rock salt - to taste;
• raisins without pits - a handful;
• cinnamon - pinch;
• sugar or honey - to taste;
• butter, peasant creamy - 55 g.

Preparation

1. To begin with, we prepare the pulp of the pumpkin, removing the vegetable from the seeds and the outer peel, and cut it into small cubes.
2. Place the slices of the vegetable in a saucepan or pot, pour in water and place the dish on a moderate fire.
3. Cook the pumpkin from the moment of boiling for ten minutes.
4. Meanwhile, rinse thoroughly millet, pour it for a minute with boiling water, then rinse again and drain the water.
5. Raisins rinse well and pour water for a while.
6. When the pumpkin slices become a little softer, we spread to them millet and raisins, pour the food into taste and cook in the very heat, from time to time stirring, to the softness of grains of millet and their brewing.
7. We add a pinch of cinnamon and a slice of oil to the porridge, mix gently, cover it with a lid and leave it under the rug for about forty minutes.

Porridge, if desired, can be sweetened to taste. If you use honey for this purpose, it is better to add it directly before serving. Sugar will need to be added along with millet and raisins.

Millet porridge with pumpkin on water in a clay pot, in the oven

Another win-win option for making tasty porridge on the water is using a pot and oven for this purpose. This method of heat treatment always gives an excellent result and a divine taste of the dish.

Ingredients:

• millet - 220 g;
• water 660 ml;
• pulp of pumpkin - 420 g;
• large rock salt - to taste;
• butter peasant creamy - 95 g.

Preparation

1. Pumpkin is prepared, as in the previous case, having rid of seeds and peel and cutting the flesh into cubes.
2. We put the pumpkin mass in a clay pot and prepare the millet.
3. We rinse the groats in several waters, pour boiling water for a couple of minutes, then drain the water, and once more we wash the millet with clean cold water and put it in a pot to the pumpkin.
4. We add there butter peasant creamy, we throw salt and we fill components with the necessary quantity of the cleared water.
5. Cover the pot with a lid and put it in a cold oven. Set up the device for a mode with a temperature of 185 degrees and prepare the muffin for an hour. After the signal, we leave the pot in the oven for another hour and a half, after which we can lay out the fragrant mess on the plates and serve them to the table.

Such porridge with pumpkin is good as a garnish, and as a sweet dish. In the latter case, it should be flavored with honey.

Rice-millet porridge with pumpkin on the water in the multivark

Ingredients:

• millet - 110 g;
• Round rice - 110 g;
• filtered water - 440 ml;
• pulp of pumpkin - 420 g;
• large rock salt - to taste;
• sugar brown - to taste;
• butter, peasant creamy - 85 g.

Preparation

Very delicious porridge is obtained when preparing it in a multivark. In this case, we replace the millet part with rice and add the brown sugar as a sweet component, which will make the taste of the dish even richer.

1. Rinse rice and millet, spread out in a multicastree, add cubes of cleaned and sliced ​​fresh pumpkin, salt and brown sugar.
2. Pour the ingredients of the porridge with the necessary amount of water, throw the slice oil and prepare the porridge in the "Quenching" mode for an hour.