And again in our culinary section useful dishes. One of them can be considered as a pumpkin porridge on milk with millet. The benefits of pumpkins make legends, in addition, it is very tasty, and in combination with milk and grains creates simply phenomenal dishes that occupy an honorary place in the diet menu.
As a rule, to make pumpkin porridge, milk is combined with water in various proportions, rather than using it in its pure form. Thus, the food is obtained with a more delicate structure.
How to cook pumpkin porridge with millet and milk - a recipe?
Ingredients:
- Wheat cereals - 390 g;
- purified water - 1 l;
- milk - 750 ml;
- pumpkin - 900 g;
- salt - 5 g;
- granulated sugar - 75 g;
- butter - 55 g or to taste.
Preparation
Pumpkin is cleaned from a hard skin and shredded small cubes. We put it into a cauldron or a pot with a thick bottom, pour in cleaned water, warm it to a boil and simmer on a moderate fire for forty minutes or until soft.
In the meantime, rinse thoroughly grits, pour for one minute with boiling water, then drain the water, and put the millet in a saucepan with a soft pumpkin. Add salt, sugar, mix and cook the porridge in the smallest fire for twenty minutes. Then add five hundred milliliters of milk, let's boil and cook the dish for another ten minutes. At the end of this time, pour the remaining milk and boil the mush until it is ready.
We serve pumpkin porridge, seasoning with butter.
Milk porridge with pumpkin, millet and rice
Ingredients:
- Wheatgrass - 110 g;
- croup of rice - 110 g;
- pumpkin - 950 g;
- milk - 750 ml;
- water 250 ml;
- salt - to taste;
- granulated sugar - 45 g or to taste;
- butter - to taste.
Preparation
Pumpkin is cleaned and shredded small cubes. In a saucepan with a thick bottom or a cauldron pour in milk and purified water, add the sugar and salt and heat to a boil, stirring. We put the pumpkin cubes in a boiling milk mixture, let it boil again, and languish in low heat for twenty minutes.
Then rinse thoroughly rice croup, and millet after pouring pour another minute with boiling water. Then merge the water and add both types of cereals to the softened pumpkin. After thirty minutes of slow boiling and periodic stirring, the porridge will be ready. If necessary, if the porridge turns out to be too thick for you, add a little more milk and cook a couple of minutes.
You can serve porridge immediately, flavored with butter. But it is much more delicious, it turns out, after baking in the oven. To do this, we shift the porridge into a clay pot, from the top lay out the slices of creamy mullet and determine the dish in a heated oven for 200 degrees for fifteen minutes.
How to cook milk pumpkin porridge with millet in a multivariate
Ingredients:
- Wheatgrass - 220 g;
- water 250 ml;
- milk - 750 ml;
- pumpkin - 300 g;
- salt - 1/2 tsp;
- granulated sugar - to taste;
- dried fruits (optional) - to taste;
- butter - to taste.
Preparation
Cleaned pumpkin shinny small cubes and put into the capacity of multivark.
Millet grains are washed in several waters and pour for one minute with boiling water. Next, drain the water and pour the millet to the pumpkin. At this stage, you can optionally add dried fruits, pre-washed them and chopped.
Now we pour the purified water, milk, season the dish to taste with salt, sugar and mix it. On the device display, select the "Milk porridge" mode and cook it for forty minutes. At the end of the program, we leave the mug in the "Heating" mode for another ten minutes and can serve, flavored with butter.