Breakfast of champions can be called millet porridge with pumpkin. It turns out to be especially tasty in a slow cooker, fragrant, crumbly. Cook it well and on the water and milk. Mistresses with fantasy add different components, dried fruits, candied fruits, honey. Pumpkin porridge happens even with meat, it turns out a light and at the same time satisfying dinner.
Rules for making millet porridge with pumpkin in a slow cooker
As a child I remembered well the taste of that real pumpkin porridge, stewed in a pot, from a Russian stove. Now it has become exotic, but in a slow cooker it is easy to make a dish almost the same in taste, the main thing is to know some rules.
The taste of our dish will depend very much on the pumpkin variety. There are varieties of universal purpose, with such tasty cooking, but the best is pumpkin nutmeg, with thin skin and bright orange sweet flesh. Even sugar is not needed, except that you have a sweet tooth.
Millet for porridge must be washed well, otherwise it will be bitter. The croup is washed in hot water, rinsed with a cold running water and always dried, for this purpose the powder is sprinkled on a towel or baking sheet.
Are you on a diet? Boil the porridge with the addition of honey or dried fruit. Dried apricots and raisins give sweetness to the dish, in this case sugar is not required.
Cook millet-rice porridge, the taste will certainly enjoy. Take round grain rice, it boils down faster than long.
You can make a non-sweet dish with pumpkin by boiling it in meat broth and adding fried onions. For such a dish is suitable lean pork or veal.
Millet porridge with pumpkin, recipe for milk
We take:
- Two hundred grams of washed wheat
- Three hundred grams of peeled pumpkin
- Two glasses of milk
- Glass of water
- Salt pinch
- Three large spoons of sugar
- Butter
Cooking process:
We clean the pumpkin from the crust, free it from the seeds, cut it in small fragments. Millet is poured twice with hot water, then rinsed in a sieve under a faucet. Give dry.
We pour millet into the bowl and pour cold water in it, stir it, add sugar, salt, put the pumpkin on top. Fill the milk.
Close the lid and turn on the porridge mode for thirty minutes. After cooking, open the lid, add a couple of pieces of butter and mix.
Pumpkin porridge with millet on the water
The taste is no worse, especially for those who have “grown” from milk porridges. Add necessarily oil, a handful of raisins at will, you will like it.
We take:
- Three hundred grams of pumpkin
- Two glasses of water
- A glass of millet
- Sugar, salt at the discretion
- Butter
Cooking process:
Wash the croup and dry, cut the pumpkin into thin blocks. We put everything in the bowl of the multicooker, pour in water and salt-sugar. Before cooking, mix everything up, close the lid and turn on the “porridge” or “cereal” mode for twenty minutes.
When the dish is ready, quickly open the lid, add a piece of butter and close the lid again, so let it brew for about fifteen minutes. When serving, you can further sweeten.
Millet rice and millet porridge with pumpkin in a slow cooker
We use:
- Three hundred grams of pumpkin pulp
- Two glasses of milk
- A glass of rice
- Third of a glass of wheat
- Four large spoons of sugar
- For a third teaspoon of salt and ground cinnamon
Cooking process:
We touch and wash rice and millet. Leave the cereal in a sieve to drain off the excess water. Cut pumpkin with thin plastics, I sometimes rub it on a large grater. In the bowl of the multicooker, mix the grits with pumpkin, salt, add sugar with cinnamon, add milk and mix.
Immediately add the butter and close the lid. We set the mode “porridge” for forty minutes. After cooking, you can sweeten to taste.
Millet porridge with pumpkin and apples
When cooking, try using sour apples, such as Simirenko or Antonovka and add a handful of raisins, you get a very interesting taste. If desired, any natural flavors will work well, I always use cinnamon.
We take:
- Three hundred grams of pumpkin
- Three hundred grams of millet groats
- Three small apples
- Liter of raw water
- Two big spoons of sugar
- Pinch of salt and cinnamon
Cooking process:
Fill the millet with boiling water, let it stand for five or eight minutes, pour it out, pour it again, then put it in a sieve and rinse it under the tap with cold water. Let the water drain.
We clean the pumpkin, cut out the hearts of the apples, cut everything into small cubes, try to skip through a large grater if desired. Put millet in a multi-cooker bowl, pumpkin with apples on top, salt, sugar, add cinnamon (if you don’t like it, replace with vanilla). Fill with water and mix. Cook in the “porridge” mode for twenty minutes. Then in the “heating” mode we cook a dish for about ten minutes.
Millet and pumpkin porridge with dried fruit in a slow cooker
We'll take:
- Three hundred grams of wheat groats
- Three hundred grams of pumpkin pulp
- Ten pieces of dried apricots
- A handful of white raisins
- Liter of raw water
- A glass of fresh milk
- Sugar
- Cook salt
- Vanillin
- Butter
Cooking process:
We sort out the grits and fill with boiling water for five minutes, then rinse with running water and dry.
Dried fruits pour minutes for ten boiling water, then wash well. Dried apricots optionally cut in small fragments. Cut pumpkin into small cubes or cubes.
We pour the cereal into the bowl, put the pumpkin slices on top, pour water on it, season it and set the porridge mode for fifteen minutes. After adding the dried fruit and cook in the same mode, prepare another ten minutes.
At the end, pour the milk into the bowl, put the butter and for twenty minutes turn on the “heating” mode.
Instead of sugar, try adding honey only after cooking.
Millet and pumpkin porridge with honey
We will consider this recipe as a classic one, pumpkin porridge was originally prepared with honey. Feel free to add your favorite ingredients to the recipe and get a new taste.
We take:
- Half a kilo of pulp of nutmeg
- Two large spoons of fresh honey
- Two hundred grams of cereal millet
- Three glasses of milk
- Piece of butter
Cooking process:
Pumpkin in this case, three on a grater. Millet is washed and dried so that there is no excess water.
We lay in a slow cooker pumpkin, groats, pour out milk, immediately add butter and honey. Turn on the mode of “porridge” for forty minutes. Then we look at the consistency, if it turned out to be watery, then we set the heating mode for another twenty minutes.
Pumpkin porridge with millet, apples and honey
Very summer taste is obtained from the dish, and the aroma will cheer up on a gloomy winter day. In this recipe, I sometimes use frozen pumpkin pulp, it turns out just as tasty as with fresh.
We take:
- Two hundred grams of millet groats
- Two hundred grams of pumpkin
- Two small apples
- Three glasses of water
- Two large spoons of honey
- One third teaspoon of cinnamon
- A pinch of salt
- Butter
Cooking process:
Millet, rinse and dry. We clean the pumpkin and apples (it is not necessary to remove the peel from apples, just remove the centers). We cut as much as possible in the same sticks. Can be thicker so as not to fall apart.
We pour the cereal into the multicooker bowl and fill it with water. Turn on porridge mode for fifteen minutes. After salt, lay a pumpkin with apples, sprinkle with cinnamon and turn on for another ten minutes. Only after cooking add honey and mix well.
Pumpkin porridge with millet and meat
The dish option is very interesting. All recipes with pumpkin are considered dietary, so I recommend using lean meat. Although many people like to cook with fat, for example, with duck.
We take:
- Three hundred grams of young pork or veal
- A glass of wheat cereal
- Three glasses of raw water
- Two hundred grams of pumpkin
- Large onion head
A quarter cup of sunflower oil
Cooking process:
Cut the meat into small pieces, chop the onion finely, peel the pumpkin and cut it into small plastics, it is better to take universal, not sweet varieties.
Pour oil into a multi-cooker bowl, lay the meat and fry in the frying mode for ten minutes, then lay the onion, fry for another five minutes. After adding the pumpkin, fry for another five minutes, all the time you need to mix the components.
Millet is washed, dried and laid to the meat, pour water, seasoned to taste, close the lid and set to “porridge” for fifteen minutes. Then we transfer to the heating mode and leave to languish for another twenty minutes.
