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As a rule, millet porridge with pumpkin is cooked in milk. But if you don’t have it or this product is contraindicated for you, you shouldn’t give up the idea of preparing this healthy and tasty dish.
Today we will tell you how to cook millet porridge with pumpkin in water so that it is not inferior in taste to a similar milk-based dish.
Millet porridge with pumpkin in 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 its taste simply irresistible.
Ingredients:
- millet – 330 g;
- filtered water – 520 ml;
- pumpkin pulp – 720 g;
- seedless raisins - a handful;
- – a pinch;
- sugar or honey - to taste;
- peasant butter – 55 g.
Preparation
- First, prepare the pumpkin pulp by removing the seeds and outer peel from the vegetable, and cut it into small cubes.
- Place the vegetable slices in a saucepan or saucepan, add water and place the vessel over moderate heat.
- Cook the pumpkin from the moment it boils for ten minutes.
- In the meantime, rinse the millet thoroughly, pour boiling water over it for a minute, then rinse it again and drain the water.
- Rinse the raisins thoroughly and fill them with water for a while.
- When the pumpkin slices become a little softer, add millet and raisins to them, add salt to the food to taste and cook over the lowest heat, stirring from time to time, until the millet grains are soft and boiled.
- Add a pinch of cinnamon and a slice of butter to the porridge, mix gently, cover with a lid and leave to evaporate under a blanket for about forty minutes.
The porridge can be sweetened to taste if desired. If you use it for this purpose, it is better to add it immediately before serving the dish. 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 preparing delicious porridge with water is to use a pot and oven for this purpose. This method of heat treatment always gives excellent results and a divine taste of the dish.
Ingredients:
- millet – 220 g;
- water – 660 ml;
- pumpkin pulp – 420 g;
- coarse rock salt - to taste;
- peasant butter – 95 g.
Preparation
- We prepare the pumpkin as in the previous case, removing the seeds and peel and cutting the pulp into cubes.
- Place the pumpkin mixture in a clay pot and prepare the millet.
- We rinse the cereal in several waters, pour boiling water over it for a couple of minutes, then drain the water, rinse the millet again with clean cold water and place it in a pot with the pumpkin.
- Add peasant butter, add salt and fill the ingredients with the required amount of purified water.
- Cover the pot with a lid and place in a cold oven. We set the device to a temperature of 185 degrees and cook the porridge for an hour. After the signal, we leave the pot in the oven for another hour and a half, after which we can put the aromatic porridge on plates and serve.
This porridge with pumpkin is good both as a side dish and as a sweet dish. In the latter case, it should be seasoned to taste with honey.
In the winter cold, you really want something bright, tasty, nutritious and warming, so we recommend that you prepare millet porridge in water with pumpkin, because, in addition to the above qualities, it is also extremely healthy. It is orange products that are recommended for daily consumption on dreary cold days. You can prepare both salty and sweet dishes from them, adding butter, honey, sugar, jam or jams to taste. You can serve salted millet porridge in water with pumpkin with a meat or fish dish, with sausage or ham. And you can cut the pumpkin any way you like - since it is added to the container at the same time as the cereal, even large pieces will have time to cook.
Ingredients
- 150 g millet
- 150 g fresh pumpkin
- 400 ml hot water
- 0.5 tsp. salt without top
- 1 tsp. Sahara
Preparation
1. If you are preparing millet porridge for the first time, be sure to remember one rule for such cereals: it must be washed at least 4-5 times until the water becomes clear, otherwise the cereal in the porridge will taste bitter. So, pour the millet into a deep container and rinse. From flakes, like buckwheat or barley groats, there is no need to sort millet.
2. Transfer the millet to a container with a non-stick bottom: a cauldron, saucepan or saucepan.
3. Peel a piece of pumpkin, rinse and grate on a fine-mesh grater into a salad bowl or onto a plate or board.
4. Spread the pumpkin mixture on the millet.
5. Add salt and sugar (the amount indicated in the recipe can be adjusted to your taste).
6. Pour in hot water, ideally boiling water (this way you can reduce the cooking time).
7. Place the container on the stove, turning on the maximum heat, and bring to a boil, then minimize the heat and cook the porridge for about 15–20 minutes.
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.
| Pumpkin | 700 gr |
| Water | 2 glasses |
| Millet | 1.5 cups |
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.
- pumpkin and water,
- salt with sugar,
- honey and butter,
- a handful of raisins.
There are no specific proportions or exact weights of ingredients. Take the amount of pumpkin and water based on how many people you will cook the porridge for. Add all other listed components solely to your taste.
How to cook diet pumpkin porridge with water
1. Peel the vegetable, wash and cut the pulp into medium-sized cubes.
2. Place the chopped pumpkin in a saucepan, pour in enough water to slightly cover the pieces. Place the pan on the stove, turn the heat to low and simmer for 20 minutes. This time will be enough for any type of pumpkin and size of cut pieces.
3. Meanwhile, take care of the raisins; they need to be steamed thoroughly. To do this, pour warm water over the berries and soak in it for 20-25 minutes. If you fill it with cold water, the raisins will take much longer to swell – 3-4 hours. There is an unspoken culinary rule for steaming raisins - the colder the water with which the raisins are poured, the longer they need to be kept in it. When you have absolutely no time, place the raisins in a colander and scald with boiling water. It is necessary to scald it, not pour it, otherwise it will turn out to be a boiled mess. 
4. If there is some water left after cooking the pumpkin, pour it into a separate mug or glass. To prepare porridge, we need ready-made pumpkin, and with water we can regulate the thickness of the dish. 
5. Grind the pumpkin pulp until mushy. This can be done using a blender, a potato masher used to make mashed potatoes, or simply mash with a fork. 
6. Actually, dietary pumpkin porridge with water without cereal is ready, the rest is a matter of taste. Add a little salt and sugar if desired. You can season the pumpkin porridge with honey and add pieces of butter. When the butter has melted, add raisins to the porridge, mix everything well and serve on serving plates. If the porridge is too thick and you want it thinner, dilute it slightly with pumpkin broth, which you poured into a separate bowl. Along with raisins, you can add pieces of finely chopped dried apricots or prunes, nuts, and seeds to this porridge (although sunflowers are prohibited in case of gallstones). 
Among the different types of porridges, millet is a rare guest on our tables. Despite its high popularity, in Rus' this cereal is inferior in popularity to buckwheat, rice and oatmeal, although it has no less beneficial properties. Millet porridge with pumpkin improves digestion, prevents the development of cancer cells, and is also ideal for those who are on a diet - the calorie content of the dish is per 100 grams. is only 50 kcal.
We need to thank the Chinese for this healthy cereal - from this country millet was brought to Europe, where it took root.
Of all the vegetables, pumpkin goes best with millet - it is moderately sweet, does not change the consistency of the porridge and adds satiety.
Starting the day with a serving of millet porridge with pumpkin in water or milk is an excellent solution if you want to add variety to a boring diet. This dish can also be enjoyed for dinner to avoid heaviness in the stomach.
Total cooking time is 20-50 minutes depending on the recipe.
Classic recipe for millet porridge with pumpkin
Millet on water is a dietary option. To prevent the porridge from seeming bland, pumpkin is added to it.
Ingredients:
- 200 gr. millet;
- 0.5 kg pumpkin;
- 0.5 l of water;
- a pinch of salt;
- butter - butter or sunflower.
Preparation:
- Peel the pumpkin, remove the seeds and cut the vegetable into medium cubes.
- Pour in the required amount of water - bring the pumpkin to a boil.
- Rinse the cereal thoroughly - it’s even better to leave it in cold water for 20-30 minutes.
- Pour the millet into the boiling pumpkin. Stir the porridge.
- Add some salt.
- The porridge in the pan should thicken a little. This usually requires about 20 minutes of cooking.
- Prepare a fireproof dish and pour the porridge and pumpkin into it. Place in the oven for half an hour.
- Before serving, add a piece of butter or a little vegetable oil.
Millet porridge with pumpkin in milk
Milk porridge turns out to be more nutritious, and the delicate taste of pumpkin is in harmony with the taste of milk.
Ingredients:
- 200 gr. millet;
- 0.5 kg pumpkin;
- 0.5 l of milk;
- salt - to taste;
- vegetable oil or butter.
Preparation:
- Peel the pumpkin from skin and seeds. Cut into small pieces.
- Place the milk on the stove. Without waiting for it to boil, add pumpkin to it.
- After boiling, pour the millet into the milk. Add salt.
- Cook for 20 minutes.
Millet porridge with pumpkin and cinnamon
If you add a little spice while cooking pumpkin, you will get a real delicacy with a caramel taste. If desired, the milk in the recipe can be replaced with water.
Ingredients:
- 300 gr. pumpkins;
- 300 ml milk;
- ½ cup millet;
- 200 ml water;
- ½ teaspoon cinnamon powder;
- 1 tbsp sugar;
- salt - to taste;
- 20 gr. butter.
Preparation:
- Prepare the pumpkin - cut off the skin and remove the seeds. Cut it into small pieces.
- Melt the butter in a saucepan and pour the pumpkin into it.
- While the vegetable is fried until golden brown - this will take 5 minutes, add salt, cinnamon and sugar.
- Then pour in the milk and simmer over medium heat for 12-15 minutes.
- While the pumpkin is cooking, rinse the millet and then add it to the pumpkin.
- Cook the porridge for 40 minutes.
Millet porridge with pumpkin in a slow cooker
Using a multicooker, you can also prepare excellent porridge with the addition of a multivitamin vegetable. Preparation:
- Soak dried fruits in water for half an hour.
- Peel the pumpkin and cut into pieces.
- Grease the multi-cooker cup generously with a piece of butter.
- Pour the cereal and pumpkin into it.
- Add squeezed dried fruits - it is better to cut the dried apricots into small pieces.
- Pour in water and also add milk. Add salt.
- Select the “Milk porridge” function in the multicooker and wait for it to be ready.
If desired, millet porridge with pumpkin can be prepared not only with dried fruits, but also with nuts. Hazelnuts are ideal for this - a small handful of chopped hazelnuts will add flavor to any recipe.
