How to cook millet porridge in a pumpkin in the oven

Millet and pumpkin go well together. Their rich chemical composition allows us to consider this dish unique. It is rare to find a product that has so many positive qualities. Millet porridge gives a powerful charge of energy, so it is often used to restore strength after an illness. This solar cereal is recommended for use in those who have problems with the heart, liver, pancreas or nervous system. It perfectly removes toxins and unwanted decomposition products of antibiotics from the body. Nowadays, in the presence of a large number of potent drugs, this is especially true. Pumpkin also contains many rare vitamins, without which it would be difficult for the body to digest some types of heavy foods. Together, these two products are a great tandem.

All ingenious is simple

The most elementary way to combine cereals and an unusual plant is to cook them together. It turns out very tasty millet porridge in a pumpkin in the oven. It is often cooked in villages. Our ancestors knew a lot about food, so we still admire the extraordinary taste and great benefits of dishes invented by our grandmothers. Millet porridge in a pumpkin in the oven turns out to be as tasty as in a Russian stove. There are no special secrets here. To prepare the dish you will need very little: for 1 pumpkin - 1 liter of milk, 100 grams of sugar, 1 cup of millet, 100 grams of butter, 1 teaspoon of salt.

Everything is prepared quite simply.

1. Ripe pumpkin needs to be thoroughly washed, dried and cut off the upper part near the stem in the form of a cover.
2. Free the fruit from the pulp by carefully cutting it with a knife and a spoon. The wall thickness should remain 1-1.5 centimeters.
3. Seeds and fibers can be thrown away, and the flesh must be rubbed on a coarse grater. For a dish you only need 1 cup of crushed product.
4. Rinse millet thoroughly, pour over boiling water and put in a “pot” of pumpkin.
5. In a separate pan, boil milk with sugar and salt. The hot mixture should be poured into the cereal.
6. Put oil and mix gently.
7. Cover the pumpkin with your own “lid”, place on a baking sheet and place in the oven.
8. After an hour, remove the “lid” and continue to simmer another 1 hour. The contents on the surface should be covered with a golden brown. The finished product can be laid out on plates and served.

Millet porridge in a pumpkin in the oven will turn out even tastier if you initially add raisins or candied fruits to the mixture. But without them, too, will work out quite well. This dish is one that does not require that they are constantly monitored. Millet porridge in a pumpkin in the oven is cooked a little more than two hours. This is enough for the cereal to boil well and, together with other products, to turn into a fragrant soft mixture.

For every taste

I must admit that pumpkin goes well with almost any cereal. They complement each other perfectly. Pumpkin porridge with cereals can be a good breakfast and give the necessary boost of vigor for the whole day. Take, for example, rice. Its small snow-white grains will wonderfully harmonize with bright orange pumpkin pulp. For such porridge you will need: 7 tbsp. tablespoons of rice, 0.5 kilograms of pumpkin pulp, a glass of milk, and sugar and salt are best added to your taste.

Cooking process.

1. Cut the pumpkin into pieces of arbitrary sizes, put in a pan, pour cold water and put on the stove. After boiling, reduce the fire and cook until the product is cooked.
2. Pour washed rice into a pot with boiling pumpkin. Boil the mixture until the cereal is completely ready.
3. Salt the product, add sugar and add milk. As soon as the mass boils again, make the fire smaller and leave for 5-6 minutes with constant stirring.

Put the prepared porridge on a plate and sprinkle with plenty of butter.

Equipment to help the hostess

You can cook millet porridge with pumpkin using a slow cooker. The whole process will take no more than half an hour, and the result will be no worse than in an oven or a Russian stove. For work, you need to prepare a glass of water, a glass of millet, 100 grams of sugar, 300 grams of pumpkin pulp, 400 ml of milk, a teaspoon of salt and butter.

Everything is prepared in one go:

1. In the container, load alternately washed millet, water, pumpkin, chopped into cubes, sugar and salt, and pour everything with milk.
2. Close the slow cooker tightly with a lid and set the timer for 30 minutes in the "Porridge" mode.

It remains only to wait a bit, and then spread the aromatic mass into plates and add butter for the aroma.