Millet with a pumpkin - a recipe for how simple, so controversial. One does not like pumpkin, others porridge itself, so today's selection of recipes will not please everyone. But connoisseurs of classic dishes, fans of healthy food and just lovers of everything new will be satisfied. And if you put together these categories of eaters, it turns out that the fans at the proposed dish is not so little!
Millet porridge with pumpkin in a pot - the general principles of cooking
• Millet porridge with pumpkin in pots is roasted for a long time in the oven, to reduce the time they use a microwave. For cooking can be used as large ceramic or clay containers, and portion pots of small size. You can cook a pot of porridge for yourself - from a whole pumpkin.
• Millet with pumpkin can be cooked with natural milk or water. Use mainly ordinary cow's milk, but often this gruel is prepared on melted milk.
• Millet and pumpkin are placed in a container after heat treatment or without it, mixing them together or laying them out in layers. Fill the containers with about 2/3 of the volume so that the boiled milk does not run away, and the steamed cereals evenly come to readiness.
• To make millet porridge tasty, initially you need to correctly select and prepare millet for use. Groats for porridge must be bright yellow and always polished. It is sorted, removing uncleaned grains and litter, then washed in several waters and dried.
• Often, even the freshest and, at first glance, high-quality wheat millet in the finished dish is bitter. To avoid such an unexpected result, the millet enumerated was poured with boiling water for a couple of minutes or boiled for 1-2 minutes, then washed and dried, casting it back onto a sieve. • Use only dense and ripe pumpkin pulp. The fibrous middle of the vegetable with seeds is removed, the hard peel is cut off. The flesh is cut into pieces of arbitrary shape of a small size or rubbed with a grater, - small or large.
• The filled containers are placed in a cold or well heated oven. The cooking time and temperature depend on the specific recipe.
Milk millet porridge with pumpkin in a pot
Ingredients:
• solid pumpkin pulp - 300 gr .;
• 0.9 L of pasteurized milk;
• 300 gr. ground quality wheat;
• 50 gr. sugar;
• vanillin - to taste;
• 30 gr. homemade butter, creamy.
Cooking Method:
1. Enumerate millet groats, selecting uncleaned grains and production trash. Rinse with cold water several times and immediately pour boiling water over it. After five minutes, rinse again and discard in a strainer.
2. Cut off the peel of the whole pumpkin, along with a layer of greenish color just below it. With a spoon, choose the fibrous middle with the seeds. Cut the separated dense pulp into small pieces. The shape of the slices, has no role, can be cut into cubes and cubes.
3. First, place the pumpkin slices in a large clay pot, put the dried millet on it in an even layer. Add sugar to the products, add vanilla and half a small spoonful of salt.
4. Cut butter into pieces and spread evenly over the whole surface of the millet. Then pour all the milk into the pot and put the porridge in the hot oven for half an hour. Five minutes before the readiness, remove the lid so that the top of the porridge will brown well.
Millet porridge with pumpkin in a pot with honey
Ingredients:
• polished, bright yellow millet - 250 gr .;
• liter of homemade milk;
• 300 gr. ripe sweet pumpkin;
• three spoons of any light honey;
• butter with maximum fat content - 50 gr. Cooking Method:
1. Rinse the grits thoroughly with hot water and place on a sieve, decanting the excess water. To get rid of bitterness characteristic for a long-stored cereal, after washing it can be boiled for a minute by dipping it in boiling water.
2. Prepared pumpkin without seeds and peel, cut into cubes.
3. In boiling milk, lower the dried cereal, wait for boiling and boil for 10 minutes, lowering the heat to medium. Stir the millet constantly in the first minutes, otherwise its grains will stick to the bottom of the pan and the porridge will later burn.
4. Dip the pieces of flesh to the boiled cereal, boil for another five minutes, set aside from the heat and stir.
5. Separate and decompose the mass into pots. To each serving add a tablespoon of honey, and place in a cold oven.
6. Turn on the heat, bring the temperature up to 150 degrees and rub the gruel in the pots, without covering 30 minutes.
7. At the end of cooking, put a little oil on top of the porridge in each pot and leave it in the oven turned off until it is completely cool.
How to cook millet porridge with pumpkin in a pot in the microwave
Ingredients:
• a full glass of polished millet groats;
• half teaspoon of sugar;
• 250 gr. pumpkin pulp;
• homemade butter - 60 g;
• one and a half liters of cow's milk.
Cooking Method:
1. In several waters, rinse the millet groats and put them in a saucepan, pre-dried on a sieve.
2. Pour water into the pan so that it is two fingers higher than millet, and put on an intense heat. As soon as it boils, reduce the heat and boil at the minimum boil for one minute. Then again pour hot water over it, drain it and dry the cereal.
3. Grate the pumpkin, peeled and fibrous pulp with seeds, on a fine grater.
4. Put the dusted boiled millet into a large bowl and combine with the ground pumpkin. Add quite a bit of salt, sweeten, mix well and spread on clay pots, leaving about a third of the capacity free. 5. Pour into pots on a par with hot cereal and put them in the microwave. At a power up to 900 W cook porridge for 6 minutes.
6. Oil the porridge and turn on the microwave again for the same time.
Fast millet porridge with pumpkin in a pot
Ingredients:
• five full spoons of millet, ground;
• one full glass of clean water;
• two medium bulls;
• 150 gr. pumpkin juicy pulp;
• three spoons of sugar;
• A large spoon of frozen oil.
Cooking Method:
1. Peel the apples from the skin and cut into large slices. Do not shrink, too small pieces will quickly melt into puree.
2. In the pumpkin, cut the fiber core with seeds and cut off the peel. Pulp cut into large pieces or cubes.
3. Fill the millet with cold water and rub it between your palms in the water several times. Repeat the procedure, the last water should go almost perfectly transparent. Scald the grits with boiling water and drain them immediately. For convenience, you can use the sieve.
4. Heat oil in a frying pan or stewpot, dip chopped apples into it. Heat the fruit pieces on a small fire for a couple of minutes and sweeten them by adding a tablespoon of sugar. Continue to simmer the apples for 10 minutes, until they are soft enough.
5. After that, report the pumpkin to the fruit, stir, put it out for 3 minutes before removing it from the fire.
6. Transfer apples, stewed with pumpkin, to millet and gently, trying not to damage the pieces, mix.
7. Transfer the mixture to the pots, filling them two-thirds. Sweeten sampling, just add salt.
8. Pour boiling water into each container so that the water rises two centimeters above the cereal, and put in a cold oven.
9. Bring the temperature to 170 degrees and cook the porridge for half an hour, then remove the lids and protom the milk for another 10 minutes. Before removing from the oven, be sure to check the readiness of porridge.
Millet porridge with pumpkin in the “original” pot
Ingredients:
• pumpkin with a diameter of about 25 cm;
• glass of recruited millet;
• liter of homemade milk;
• three spoons of sugar, white;
• 100 gr. butter.
Cooking Method:
1. Place the whole pumpkin under a stream of warm running water and rinse its skin thoroughly with a sponge. Wipe dry with a towel and cut off the top, backing down from the stem at least 6 cm.
2. Use your hands to select the fibrous middle of the vegetable; scrape out some of the pulp with a spoon, leaving centimeter walls.
3. Rub the pieces of extracted pulp through a large grater.
4. Measure out the glass of pumpkin shavings and transfer it to the pumpkin prepared for baking.
5. Several times, rinse the millet with a stream of running water, pour boiling water over the cereal and dry it in a colander. As soon as all the water goes well, send the cereal to the grated pumpkin.
6. Dissolve sugar in milk, add a teaspoon of salt and boil on medium heat.
7. Pour the boiling milk into the pumpkin with the products laid in it, put the butter on top and cover with the previously cut top. Place in a wide shape and place in a preheated oven.
8. At 180 degrees protomite porridge for about one hour, then remove the lid and let it sit for another 40 minutes until its top is covered with a ruddy crust.
How to cook millet porridge with pumpkin in a pot with baked milk
Ingredients:
• half a liter of baked milk;
• 250 gr. ripe juicy pumpkin;
• polished millet - 3.4 glasses;
• refined sugar and salt to taste;
• homemade butter.
Cooking Method:
1. Dip the millet, washed in several waters, into boiling water and boil for a couple of minutes on low heat. Then put the cereal on a sieve and rinse it again with running water.
2. Re-washed millet again immerse in boiling water, boil and rinse again. 3. Repeat the procedure again and dry the grits well, folding it back onto a sieve.
4. Put the boiled millet in a large clay or ceramic pot, cover it with slightly warmed melted milk and put it in the oven when heated to 170 degrees.
5. As soon as the milk boils, add sugar, finely grated pumpkin and a small pinch of salt to the cereal. Stir the contents of the pot, put the butter on top, about 50 grams and return to the oven.
6. Rinse the porridge for another quarter of an hour, turn off the heat and let it stand for about half an hour.
Millet porridge with a pumpkin in a pot - tricks and helpful cooking tips
• If you put ceramic or earthenware in a preheated oven, over time, their walls will crack, so filled containers are best placed in a cold oven. In this case, the cooking time is counted from the moment of heating the oven to the desired temperature.
• If washed millet is slightly warmed up in a dry frying pan or cooked in an oven before being put into the pot, not only the nutritional value of the dish will increase, but also its taste will improve.
• Millet porridge with pumpkin will become more crumbly if left in the oven off for at least half an hour.
• The more you put the butter, the tastier it will turn out. The proverb about “porridge, butter”, quite possibly, was invented in honor of millet.
