Pumpkin Porridge with Millet (Old Recipe)
by Editorial Staff
Millet is a very useful cereal. Due to its composition, it has an invaluable property – it prevents fat deposition. And if you add pumpkin to millet porridge – an indispensable product in our diet – then the benefits of such porridge can hardly be overestimated. Pumpkin porridge with millet cooked according to an old recipe will be especially tasty.
Cook: 1 hour 25 mins
Servings: 6
Ingredients
- Pumpkin – 750-800 g
- Water 5-6 glasses
- Millet – 1.5 cups
- Salt – 1-1.5 teaspoon
How to cook pumpkin porridge with millet:
Directions
- Wash, peel and cut the pumpkin into cubes with an edge of 1 cm. The weight of the peeled pumpkin should be approximately 700 g.
- Finely chop the peeled pumpkin, put in a heat-resistant dish (cauldron), add water, and cook until soft (10 minutes).
- Sort the millet, pour boiling water over it. Rinse thoroughly. Drain the water.
- Repeat 5-6 times until the water becomes clear.
- Pour the prepared millet into a bowl with pumpkin, salt to taste, mix gently, cover with a lid.
- Boil the pumpkin with millet for about half an hour over low heat. Turn on the oven and preheat it to 150-180 degrees.
- Switch off the oven. Put the thickened porridge in a medium-heated oven and let it rest (30 minutes).
- Serve pumpkin porridge with warm millet with thick non-acidic sour cream or homemade sauer milk.
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