Pumpkin porridge with millet on milk - a useful dish

Pumpkin porridge with millet on milk is prepared very quickly, but it turns outsurprisingly delicious, tender and hearty. This dish is good for children for breakfast or lunch. It should be noted that it is possible to prepare this useful and nutritious porridge both on a gas stove and with the use of a multivark. Today we will only consider the first option.

Step-by-Step Recipe of Pumpkin Porridge with Milk

Necessary ingredients for the dish:

• milk fatty rustic - 3 full glasses;
• pumpkin not large (you can take a separate piece) - 500 g;
• millet peeled - 1 faceted glass;
• salt sea, granulated sugar - add to the porridge at personal discretion;
• creamy fresh oil - 45 g (add to the prepared dish);
• fruit and berries - for decorating a ready dinner.

Processing of the main vegetable

Pumpkin porridge with millet on milk will be moretasty, if you use only a young and fresh vegetable for cooking this dish. If you decide to make this dinner in the winter season, then you can apply and frozen product. Thus, a small pumpkin should be peeled off the peel, seeds and coarse fiber, and then cut into cubes with sides of 1.5 centimeters.

Processing of cereals

Pumpkin porridge with millet on milk requiresuse of not very large quantities of cereals. After all, in the process of heat treatment it swells quite strongly. In order to deprive the millet as much as possible of unpleasant bitterness, the grain should be washed several times in a sieve, and then soaked in clean cold water. Keep the product in the liquid for a short time. Only a quarter of an hour is enough.

The cooking process on the gas stove

Pumpkin porridge with millet on milk shouldget thick enough. To prepare such a dish, it is better to use a medium-sized saucepan. It must be poured in fatty milk, and then put on maximum fire and wait for a strong boil. Further in the hot milk drink should be laid out a chopped pumpkin. After the liquid boils again, the vegetable needs to be mixed and sprinkled with millet croup. Cook this dish is recommended at minimum heat under a closed lid. Periodically (every 3-6 minutes), the dishes should be opened and stirring the porridge so that it does not burn out.

After the millet becomes soft, and the pumpkinIt will be completely boiled, the dish should be salted to taste and sugar-coated. Next, the porridge should be closed with a lid, wrapped in a towel and held in this state for about 15-25 minutes.

How to serve for breakfast or lunch?

After the pumpkin porridge on the milk comes toof the desired viscosity, it should be mixed again, sprinkled with a piece of butter and spread out on plate plates. It is recommended to decorate such tasty and useful dish with pieces of fresh berries or fruits.

Useful information for housewives

To make porridge from pumpkin and millet turned out moresweet, delicious and nutritious, in the process of its preparation in dishes, you should additionally add ingredients such as raisins or dried apricots (preheated in boiling water beforehand).

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