Russian cuisine has long been famous for its cabbage soup, kulebyaki, pies, kvass, pancakes and, of course, cereals, which are unusually tasty and healthy. One such porridge is millet porridge with pumpkin. The taste of this dish is sweet and tender, the aroma is pleasant pumpkin, and the composition is simply unique for medical and baby food: a large number of various vitamins, fiber, healthy amino acids and a unique set of minerals.
Not food, but tasty and nutritious natural dietary supplement, only much cheaper than those that are sold in pharmacies. At least 2 times a week, this porridge should be eaten by those who have high cholesterol, sclerosis, gallbladder disease, swelling, metabolic disorders, kidney problems, intestinal motility and digestion in general. Millet porridge with pumpkin is irreplaceable for children and pregnant and lactating women. In addition to taste and usefulness, this porridge has another big plus: it is very easy and quick to prepare.
To make the porridge tasty and beautiful, buying products for it, you must adhere to two simple but important rules:
- Millet should not be whitish-pale, but yellowish, clean, with uniform large grains. Be sure to check the expiration date on the package, for prolonged storage, millet is bitter.
- Pumpkin is preferable to choose sweet varieties with a bright yellow, almost orange color. It is more useful, it has more carotene. And porridge from it turns out more appetizing in appearance. In order not to experience difficulties with the purchase of pumpkins all year round, you can buy it for the future for the future, clean it, cut it into slices and freeze it. Frozen pumpkin retains all its flavor and healthy properties.
So, the simplest but most delicious recipe: millet porridge with pumpkin in milk.
We will prepare all the necessary products.
- Water - 1 liter (for preliminary boiling of millet).
- Milk - 1 liter (you want to reduce the calorie content of cereal, replace half of the milk with water; like liquid cereal, increase the volume of milk to 1.5 liters).
- Millet - 200-300 g (depending on the desired density of porridge).
- Fresh or thawed pumpkin - 300-400 g.
- Sugar - 1-3 tablespoons (depending on taste preferences)
- Salt - 1/3 teaspoon.
- Butter - 5 g (a small piece for dressing the finished porridge).
Products for cereal on the table, proceed to its preparation.
- Boil water in a saucepan, pour well-washed millet into it and boil for 3 minutes. After that, drain the water. During provarka, bitterness leaves millet.
- We put milk or a mixture of milk and water on the stove in another pan.
- While the milk has not boiled, remove the peel from the pumpkin, take out the core with seeds and wipe the pumpkin pulp on a grater or grind it in a blender. So millet porridge with pumpkin will turn out homogeneous and cook faster. But if you like porridge with pieces of pumpkin, you can cut the vegetable into cubes.
- Is milk boiling? So it's time to put a pumpkin in it. After that, let the milk boil again, and pour in the pre-boiled millet.
- Now you can salt and sweeten the porridge .
- On low heat in about 30 minutes porridge with pumpkin will be ready . During cooking, it is unforgettable to stir it. But to limit the moment of readiness is very simple: try millet. If the cereal is soft, feel free to remove the pan from the stove, put the butter, mix and let the porridge stand for 5 minutes under the lid.
- It remains only to put on plates
- If you are in a good mood and have 15 minutes free, which is not a pity to spend on culinary delights, ready porridge can be laid out in clay or ceramic pots and put in a warm oven for 10 minutes.
- And then you will have stewed millet porridge with pumpkin for breakfast. They serve it to the table right in the pots.
Prepare millet porridge with milk once, and it will become a frequent guest on your table: hearty and easily digestible, healthy and tasty, with beautiful bright yellow froth. Over time, you will learn to improvise: put in it either more pumpkin or millet, make it thick or light, like a soup.