According to experts, millet is a very healthy product. It is known that in the old days millet porridge was the main dish of Slavic cuisine. By the content of protein, phosphorus, folic acid, “golden” cereal is ahead of many products. Millet also contains a large amount of zinc, iodine, potassium, magnesium, bromine, sodium and other substances. Properly prepared millet porridge has a great taste. No less useful for the body is pumpkin. This vegetable is rich in minerals such as magnesium, fluorine, calcium, copper, manganese, zinc, iodine, phosphorus. Experts have no doubts about the antioxidant properties of pumpkin, its healing effect on eye health, the ability to accelerate wound healing, etc.
The combination of pumpkin and millet, according to nutritionists, is a real conglomerate of health. A dish made from these products can give a great boost of vigor at the beginning of the day. They make such porridge for lunch and dinner. This treat is perfect for meals during the fasting period. Millet porridge with pumpkin in a pot is distinguished by a special taste and aroma. Usually it is cooked in the oven or microwave.
Millet porridge with pumpkin in a pot (photo is presented in the article) not only turns out to be extremely tasty, but also is extremely useful. There are many interesting ways to cook dishes. The article contains a description of the most popular recipes for millet porridge with pumpkin in a pot.
Useful tips and some tricks
Filled ceramic or clay pots should be placed in a cold oven. If they are put in a preheated oven, then over time the walls of the pots will crack. The cooking time in this case is counted from the moment when the oven warms up to the desired temperature.
The washed millet, before laying it in a pot, must be slightly baked in the oven or heated in a dry frying pan. At the same time, not only increases the nutritional value of the dish, but also improves its taste.
You can cook millet porridge with pumpkin more friable if you leave it in the oven off for at least 30 minutes. The dish will turn out tastier if you put more butter in it.
Classic recipe
According to experts, millet with pumpkin in the oven in clay pots, where it slowly languishes, turns out to be unusually tasty. The porridge prepared in this way is steamed and acquires a sweet aftertaste of baked milk. In addition, it retains all the useful qualities of the products.
To prepare millet porridge with pumpkin in a pot you will need:
- 0.5 tbsp. millet;
- 1 tbsp. pumpkin pulp;
- 2-3 tbsp Sahara;
- 0.5 tsp salts;
- 2.5 tbsp. milk;
- 50 g butter.
Description of the cooking process
The cooking process looks like this:
- Millet is thoroughly washed in five waters. Then pour 2-3 times with boiling water to exclude the presence of bitterness.
- Pumpkin pulp is cut into small pieces (some housewives use pumpkin puree).
- In a clay pot with a capacity of 500 ml, millet, pumpkin, butter, salt and sugar are placed.
- Pour everything with milk and send it to the preheated oven for one hour. Do not cover the pot with a lid.
- After this time, they take out the pot and, after mixing its contents, cover it with a towel, then wrap it well with a blanket and place it between the pillows for several hours so that the porridge is steamed and stewed, as in a Russian stove.
Another recipe: millet porridge with pumpkin in a pot (milk)
This recipe uses vanillin, which gives the dish a delicious aroma. Ingredients:
- 300 g of pumpkin pulp;
- 0.9 l pasteurized milk;
- 300 g of millet (high-quality, polished);
- 50 g of sugar;
- vanillin - to taste;
- 30 g butter (butter, homemade).
About the cooking method
Prepare porridge like this:
- Millet groats are sorted out, discarding litter and unrefined grains.
- Pour over several times with cold water and immediately pour boiling water.
- After 5 minutes, washed again and discarded on a sieve.
- Next, the peel is cut off from the whole pumpkin along with the green layer underneath.
- Using a spoon, choose a fibrous medium containing seeds.
- Dense pulp is cut into small pieces in the form of cubes or sticks.
- Slices of pumpkin are evenly dipped in a large clay pot.
- The dried millet is spread on them.
- Then sugar is added to the products, vanillin and 0.5 tsp are added. salt.
- Oil is cut into bars and evenly distributed over the entire surface of the cereal.
- Then all the milk is poured into the pot and put in the hot oven for half an hour.
- 5 minutes before cooking, the lid is removed so that the porridge surface is well browned.
Millet with pumpkin in a pot
This dish is so tasty that many housewives recommend it as a dessert.
Ingredients:
- 250 g polished, bright yellow millet;
- 1 liter of milk (homemade);
- 300 g ripe pumpkin (sweet);
- 3 tablespoons of any honey (light);
- 50 g of butter.
How to cook
Prepare like this:
- Croup (thoroughly sorted) is washed with hot water and spread on a sieve to filter excess water.
- It is possible to exclude the presence of bitterness by lowering the cereal into boiling water or even boiling it for 1 minute.
- Pumpkin, peeled from seeds and peel, cut into cubes.
- Dried cereals are lowered into boiling milk, waiting for it to boil, lower the heat to medium and boil for 10 minutes.
- In the first minutes, millet must be constantly stirred, otherwise the grains may stick to the bottom of the pan and the porridge will burn.
- Slices of pulp are added to the boiled cereal, cooked for about five minutes, remove the dish from the heat and mix.
- Next, the mass is separated and laid out in pots.
- One tablespoon of honey is added to each portion, after which the pots are placed in a cold oven.
- They turn on the heating, bring the temperature to 150 degrees and for half an hour they simmer the millet with pumpkin in a pot without covering it.
- In the end, put a little oil on top of the finished porridge in each of the pots and leave it in the oven (off) until it cools completely.
Cooking in the microwave
Porridge can be cooked not only in the oven, but also in the microwave. Ingredients:
- 1 cup millet groats (ground);
- 0.5 teaspoon of sugar;
- 250 g of pumpkin pulp;
- 60 g of homemade butter;
- 0.5 l of milk.
Description of the method of preparation
Prepare millet porridge with pumpkin in a pot like this:
- Croup is washed in several waters and transferred to a pan, after drying on a sieve.
- Pour water into the pan so that its level is two fingers higher than millet, and put on intense fire.
- After the dish boils, the fire is reduced and boiled with minimal boiling for one minute.
- Then they poured hot water again, drained it and dried the cereal again.
- The pumpkin is rubbed on a grater (small), having previously cleaned it of fibrous pulp, seeds and peel.
- The boiled and dried millet is transferred to a large bowl and combines it with chopped pumpkin.
- Add a little salt, sugar, mix well and lay out in clay pots, while about 1/3 of the volume should remain free.
- Hot milk (flush with cereal) is poured into the pots and put in the microwave.
- When using power up to 900 watts, porridge is cooked for 6 minutes.
- Flavor porridge with oil and turn on the microwave again.
- Cook for about 6 minutes.
Cooking lean millet porridge
This dish will appeal to those who fast. For cooking, use the following ingredients:
- 5 tablespoons of polished millet;
- 1 glass of water;
- 2 medium sized apples;
- 150 g of pumpkin pulp;
- 3 table. tablespoons of sugar;
- 1 table. a spoonful of oil (frozen out).
How to make lean porridge in pots
- The apples are peeled and cut into large slices (if cut too finely, the apple slices will quickly boil and become mashed.
- A fiber core with seeds is cut out from the pumpkin and the peel is cut.
- The pulp is cut into large cubes or cubes.
- Millet is poured with cold water and rubbed it several times between the palms in the water. The procedure is repeated until the water is completely clear.
- The washed cereals are scalded with boiling water and immediately drained. For convenience, you can use a sieve.
- Then in a stewpan or pan, heat the oil, dip pieces of apples into it.
- They are heated on low heat for several minutes and sweetened by adding 1 table. a spoonful of sugar.
- The apples continue to simmer for about 10 minutes or longer (until they become soft).
- After that, add pumpkin to the fruit, mix, stew for about 3 minutes, then remove from heat. Stewed apples with pumpkin are transferred to millet and gently mixed, being careful not to damage the slices.
- The mixture is transferred to pots, filling with it two-thirds of the total volume of each vessel. Take a sample, sweeten, slightly salted.
- Cool boiling water is poured into each container so that the water rises 2 cm above the cereal, after which it is placed in a cold oven.
- The temperature of the oven is brought to 170 degrees and the porridge is cooked for half an hour, then the covers are removed and the millet is simmered for another 10 minutes.
In the end, before removing the finished porridge from the oven, be sure to check its readiness.