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Cooking Time
45 min
Serves
4
Cuisine
Russian
Difficulty
Categories
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Millet porridge with pumpkin in milk is not only delicious but also an extremely healthy dish for the body. It is rich in protein, calcium, iron, and phosphorus. Thanks to the pumpkin, the porridge contains vitamins A and E. Moreover, this dish includes up to 70% complex carbohydrates, which are slowly digested and provide a long-lasting feeling of fullness.
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Serves:
Pumpkin - 500 g
millet groats - 220 g
Water - 400 ml
Milk - 500 ml
Sugar - 3 tbsp
1
Prepare millet groats for cooking porridge. Pick it up by spreading it on a table covered with white baking paper. Then put it on a dry large pan and fry it over medium heat, stirring for 5 minutes.
2
Pour millet groats into a large saucepan and pour boiling water over them. Put on high heat and bring to a boil. Cook on medium heat until all the water is absorbed.
3
Pour boiling milk into the pan with millet. Bring to a boil again and cook over low heat, covered, until tender, about 30 minutes.
4
Remove the skin and seeds from the pumpkin. Cut the pulp into small cubes and place in a saucepan. Sprinkle with two tablespoons of sugar, mix and leave for 15 minutes at room temperature.
5
Put the saucepan with the pumpkin and the juice that has been released on low heat and bring to a boil. If the juice is not enough, add a few tablespoons of water. Cook over low heat with the lid on for 10 minutes.
6
Add the pumpkin to the pan with the millet porridge, pour in the remaining sugar and mix. Warm everything together for a minute. Arrange on plates and serve.
Serves:
Fat
27
Carbs
260
Protein
48
Kcal
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