Millet porridge with pumpkin in a pot
Millet porridge with pumpkin in a pot will appeal to all lovers of this wonderful, tasty and healthy cereal. Of course, it is not prepared too quickly, however, the direct participation of the hostess in the process will take no more than 20 minutes: the dish will spend the rest of the time on the stove and then in the oven. And in general, Russian porridge is not so much food as philosophy! In this dish, the character of the people is most clearly manifested: their housekeeping, hospitability and exceptional diligence. Our millet porridge with a pumpkin in a pot is also a hint of the special attention of Russians to a family meal, because it is customary to regale loved ones with the best, tasty, appetizing!
Ingredients
Servings 4-6 servings- millet - 220 g
- pumpkin - 500 g
- milk - 750 ml
- butter - 50–80 g
- salt - to taste
Cooking
Step 1
Prepare millet for cooking porridge. Sort it out, scattering it on a table lined with white baking paper. Then pour into a bowl and fill with plenty of warm water.
Step 2
Rinse the millet groats and fold into a fine sieve. Repeat this 2-3 times. Then pour millet with hot water and rinse until it becomes transparent.
Step 3
Clean the pumpkin for millet porridge from the peel and seeds. Cut the pulp into small cubes. Heat the milk in a saucepan to 70°C. Put pumpkin in it and bring to a boil.
Step 4
Pour prepared millet groats into a saucepan with milk and pumpkin. Season with a little salt and bring back to a boil. Reduce the fire to low. Cook the porridge for 15 minutes under the lid.
Step 5
Divide millet porridge with pumpkin into portioned pots, add butter to each. Place them on a baking sheet and put them in the oven. Heat it up to 130°C.
Step 6
Cover pots with lids. Cook millet porridge with pumpkin in the oven for 30 minutes. Then carefully remove and serve on the table, placing the pots on thick coasters for hot dishes.