Millet groats and pumpkin are a great tasting and very healthy combination. Therefore, if the mood is gloomy in the morning, please yourself and your family with delicious millet porridge recipe with pumpkin for breakfast. The porridge turns out to be a beautiful yellow color and only by its appearance it cheers you up.
By the way, millet porridge is not in vain popularly called “golden”. Its healing properties were known 1000 years ago. And all thanks to the unique composition:
- B vitamins are actively involved in cellular metabolism and provide the tone of the nervous system.
- Amino acids are participants in important biochemical processes.
- Phosphorus is responsible for the mineral metabolism of dense tissues (bones, teeth) and improves intellectual activity.
- Calcium improves the immune and nervous systems of the body.
- Magnesium is involved in the transmission of neuromuscular impulses and muscle contraction.
In combination with pumpkin, millet porridge becomes just a storehouse of vitamins. Therefore, we can safely say: there is never too much millet porridge!
Step by step method
Cook the pumpkin, cut into cubes, in lightly salted water until such a state of softness that it can be easily kneaded with a pusher or hand blender into a homogeneous mass. We turn on the oven at 200 degrees.
We wash the millet. You can use raw cereals, or you can pre-soak in water for an hour or pour boiling water and boil for about five minutes. So it will melt better. In a container suitable for cooking in the oven, combine millet and pumpkin puree.
If millet has not been boiled beforehand, add a little boiling water. Pumpkin pairs well with cinnamon. A teaspoon of fragrant powder will be enough to give a more interesting taste.
Put butter in pumpkin-millet porridge. The amount stated in the recipe can be increased, because this ingredient will not spoil the porridge, as you know. If there is no honey, it is permissible to sweeten with sugar to taste.
Mix well and add hot melted milk. We cover the dish with a lid, put it in an already well-heated oven. We reduce the temperature to 150 degrees, simmer pumpkin porridge with cinnamon for an hour.
The finished dish can be sprinkled with nuts.
Tips & variations
Pumpkin is suitable both fresh and frozen for the winter, grated or in pieces. Depending on the variety, pumpkin pieces will either fall apart or retain their shape when cooked. For sweetening, use sugar or honey, which are better added to the finished porridge than during cooking.
Instead of regular milk, you can use condensed milk or cream. May be diluted with water at a ratio of 1:1.
You can cook pumpkin porridge in milk using any cereal: rice, millet, corn, semolina, oatmeal. Rice is suitable only for coarse-grained varieties, and before cooking, you need to wash it thoroughly so that it becomes absolutely clean and transparent.
Before putting the necessary ingredients into the pan, it must be greased with butter or olive oil so that the porridge does not burn.
For the same reason, you need to add sugar and dried fruits at the end of cooking.