Millet porridge with pumpkin is an essential recipe for people living in big cities and places with a miserable environment. This inexpensive dish contains two powerful sources of vitamins: pumpkin PP, with a set of group B and microorganisms - group B, A, D, and millet will provide the daily norm of cereal vitamins.
Such a good and satisfying dish would serve as an excellent breakfast or dinner, so let's set aside 5 minutes of time and consider how to cook millet porridge with pumpkin thoroughly and deliciously .
- 200 g of millet;
- 500 g of pumpkin pulp;
- 400 ml of water;
- 400 ml of milk;
- salt to taste;
- sugar to taste;
- 2 tablespoons of butter.
Put the millet in a pan and fill it with water so that it is about 2 times more than cereals. Bring the water to a boil, drop the cereal into a sieve and rinse several times under running water.
Cut the pumpkin into small pieces. Transfer millet to a pan, pour 400 ml of water and bring it to a boil over medium heat. Then add the pumpkin.
While stirring, let the water boil again. Reduce heat, cover the pan with a lid and cook porridge for 10 minutes. Pour in milk, add salt, sugar and butter and mix.
Reduce the heat to a minimum. Cook under the lid for 25-30 minutes, often stirring the porridge so that it does not burn. Remove the porridge from the heat and leave it under the lid for another 5-10 minutes.