Millet is yellowish like chicken fluff, a porridge, cooks quickly, does not require special dishes, and is also quite tasty without additional products.
Well, if there is a handful of dried fruit, or a slow cooker stands idle, boldly announce a solemn banquet!
This treat can be safely greeted guests, and spoiled home eaters will not be offended.
Millet porridge with pumpkin on milk - general principles of cooking
• A very tasty millet porridge with pumpkin can be cooked on an open fire (on the stove), in a slow cooker or oven. Each option is good in its own way and differs from the other not only in the way of preparation, but also in the taste of the finished dish. Stewed in the oven or cooked in a slow cooker according to the rules, millet porridge has a delicate taste with a slight taste, reminiscent of ripe bananas.
• When choosing a millet, pay attention to the color of the cereal. The brighter it is, the richer the color of the finished dish is and it tastes better. Millet before using carefully choose the garbage and washed several times, changing the water. Croup is often boiled first to half-ready in water and only then poured with hot milk, in which it is brought to readiness.
• For cooking millet take well-ripened pumpkin with brightly colored flesh. Chopped into pieces, it is cooked with millet or separately. Often, before mixing with grits or adding to the finished porridge, pumpkin pulp is baked with sugar or honey. A whole pumpkin can be used as an improvised pot for roasting millet.
• Any dairy meal made from millet and pumpkin is salted to your taste, sweetened with sugar or honey. When serving, be sure to put the butter, even if it is used a lot in the cooking process.
Millet porridge with pumpkin on milk - “Solar”
• 200 gr. fresh pumpkin pulp;
• one third of a glass of millet;
• 300 ml of medium-fat milk;
• a spoon of white and brown sugar;
• 50 gr. natural, homemade oil; • raisins, best varieties Kishmish - 1/3 tbsp.
1. Cut the ripe pumpkin into 2-centimeter slices, cover with hot water and boil with moderate heat for 10 minutes. Time counting from the moment of boiling. Then decorate the broth, and smash the pumpkin to a state of mash with any available kitchen appliance - a blender or in a combine.
2. Wash millet with hot water and fill it with milk. Salt lightly, add sugar, raisins, pumpkin puree and boil. As soon as it boils, reduce the temperature to a minimum and continue cooking until the mass thickens. It usually takes 15 minutes.
3. Remove from heat, cover the container with a blanket and soak for 10 minutes.
4. Before serving, place the brown sugar and a small piece of butter, mix.
Millet porridge with pumpkin on milk with dried fruits
• peeled pumpkin - 400 gr .;
• 500 ml of full-fat milk, or diluted cream;
• one glass of polished millet;
• 200 gr. dried fruits from cherries;
• 200 gr. dried apricots;
• tablespoon of sugar;
• butter - to taste;
• pitted prunes - 300 gr.
1. Rinse the dried fruit well with hot water, cover and leave in boiling water for 15 minutes.
2. Slice the pumpkin into small, thin slices and lower it into the boiling milk. Add a pinch of salt, sweeten to your taste and boil for 10 minutes with a faint boil.
3. Add millet to the pumpkin, mix thoroughly and reduce the temperature to a minimum. Cover the pan with a lid and continue cooking for another half hour.
4. Then add dried fruit dried fruit, mix well. On the surface of porridge, spread the pieces of butter and leave on the plate off, cover with a towel for 20 minutes.
Fragrant millet porridge with pumpkin on milk - “Honey”
• one and a half liters of homemade milk;
• 400 gr. millet;
• honey - 250 gr .;
• a small slice of sweet cream butter;
• grated lemon zest from half an average lemon;
• a quarter of a teaspoon of cinnamon powder;
• a pinch of salt and sugar refined sugar;
• 600 gr. ripe pumpkin. Cooking Method:
1. Peel off the seeds and rind, cut it into not too large, but not small slices and lay them evenly in a heat-resistant form.
2. Sprinkle the pulp with cinnamon, lemon zest, evenly spread honey over its surface.
3. Heat the oven to 180 degrees and place a pumpkin in it for five minutes. Then remove and mix gently.
4. Next, the pumpkin must be steamed in the oven. They do this in three rounds, since the pumpkin pieces in the ovens dry out quickly. So that they are baked evenly, every quarter of an hour, the shape needs to be taken out and the pieces of pulp are mixed with honey.
5. While the pumpkin part of the dish is steamed, prepare the grits. Fill it with boiling water, soak for 2 minutes and rinse well in cold water. Then transfer to a sieve and dry well.
6. Pour millet into boiling milk. Add a pinch of salt and as much sugar. Stirring occasionally, simmer for 15 minutes over low heat. In the last five minutes, continuous stirring may be necessary to prevent it from burning. If the porridge begins to thicken, but the grains are still harsh - add a little milk and bring the millet to readiness.
7. Remove the baked pumpkin from the oven, remove the cooked wheat from the heat. Arrange it on plates, put a few spoons of pumpkin on top, a small piece of butter and serve.
Millet porridge with pumpkin on milk with honey in pots
• polished millet - 250 gr.
• four glasses of 3.2% milk;
• three spoons of linden, or other light honey;
• 300 gr. pumpkins;
• 50 gr. thick cream.
1. Rinse the millet a couple of times with running water, then rinse it once hot. Millet is often bitter, so as to hedge against it, pour boiling water over the grits for a couple of minutes, then rinse it well again.
2. Cut the skin off the pumpkin with a potato peeler and cut the flesh into small pieces.
3. Pour the milk into a saucepan and put on high heat, add salt. As soon as it starts to boil, add millet, mix immediately and boil, turning the heat down to medium for about 10 minutes. 4. Add pieces of pumpkin pulp and wait 5 minutes after boiling again.
5. Remove the pan from the heat, mix the millet with the pumpkin and place in the pots. To each portion add a little butter and a tablespoon of honey. Place the pots for half an hour in the oven.
6. For a more intense flavor, additionally pour portions of melted honey. But this should be done only after the pots have cooled down a bit.
Millet porridge in pumpkin on milk with rice
• half polished bright millet;
• round grain rice - 1 tbsp .;
• whole pumpkin fruit, weighing about 2 kg;
• half a cup of melted butter;
• ground cinnamon - 1/4 tsp .;
• 50 gr. white sugar;
• one glass of light raisins;
• five eggs;
• liquid honey;
• four glasses of milk.
1. Porridge will be cooked in a pumpkin, so the vegetable should be thoroughly washed with hot water. Use a foam sponge, well wiping it pumpkin peel.
2. Dry the washed pumpkin with a towel and carefully cut off and set aside the top with a tail. With a spoon, select all the seeds together with the fibrous pulp and lightly dry the resulting cavity.
3. Soak the raisins in hot water, rinse well after 20 minutes, and spread it over the towel to dry.
4. Boil millet in lightly salted water until half cooked. In a separate saucepan, slightly boil the well-washed rice. Drain in a colander, rinse, dry, and mix with millet. Add cinnamon, raisins, butter, granulated sugar and yolk, mix. Gently mix the whites squirted into the foam and fill the pumpkin with the resulting mass, and cover the top with all the cut off top.
5. Wrap the pumpkin tightly with baking foil and set it on a baking sheet. Then place in the oven, at a temperature of 180 degrees. Bake for 30-40 minutes.
6. Carefully remove the baking sheet from the oven, free the vegetable from the foil, and arrange the cooked porridge on plates, trying to pry the baked pumpkin pulp as much as possible with it. Add butter to each serving and pour honey over the top.
Millet porridge with pumpkin on milk in a slow cooker (with apples and carrots)
• five tablespoons of millet;
• 150 grams of peeled pumpkin;
• one small carrot;
• two large sweet apples;
• tablespoon butter 72% butter;
• three spoons of sunflower oil;
• half a cup of homemade, unreleased milk;
• peeled walnut kernels, honey and salt - to taste.
1. The pulp of an old pumpkin, peeled carrots and apples without peel, rub on the finest grater and mix in a cooking bowl.
2. Add vegetable oil to them, pour in 100 ml of cold water, mix thoroughly again. Turn the multicast pan in frying mode for 20 minutes and simmer the vegetables with apples, occasionally stirring.
3. Transfer the millet that has been dried and dried from moisture into the bowl. Fill all with water so that it covers the rump only a couple of centimeters. Set the timer to 40 minutes and activate the “Porridge” mode.
4. Boil milk, immediately add honey with vanilla and mix well. Pour millet porridge with hot milk mixture, put butter into pieces, stir and leave under the lid in the bowl for another half hour. If you turn on “Preheating”, you can reduce the time to a quarter of an hour.
5. Laying on plates, sprinkle the millet porridge with finely chopped nuts.
Millet porridge with pumpkin on milk - cooking tricks and useful tips
• Often millet grits bitter, especially if it is stored for a long time. To get rid of the bitterness, soak the washed cereal in boiling water for two minutes and then rinse again.
• If the cereal is pre-filled with cold water for half an hour, the cooking time for porridge will be significantly reduced.
• When boiling from millet, starch is released, so if the cereal is poured into cold water or milk, it sticks to the bottom of the pan. To avoid burning porridge, lay cereal in an almost boiling liquid.