As they used to say in the old days: "Cabbage soup and porridge are our food." According to the classic recipe, millet porridge with pumpkin is cooked in milk, but there is also an option for fasting, where no sour foods are used.
Porridge prepared in this way turns out to be light, but very satisfying, it is great for breakfast or afternoon tea. If the porridge is planned for the morning meal, then it is better to prepare it in advance, because the cooking process is quite lengthy.
You will need:
- millet - 1 glass;
- hot water - 0.5 l;
- pumpkin - 200 g;
- sugar - 1-2 tbsp;
- salt - 1/4 tsp;
- sunflower oil.
Pour the millet into a sieve and remove the spoiled grains. Then we rinse the cereals with running cold water until all the starch is washed out, then scald with boiling water right in a sieve, let the water drain. We shift the millet into a saucepan, add salt, fill it with water and cook until tender.
Peel the pumpkin, remove the seeds and cut into small pieces. In a frying pan, heat up the sunflower oil (it is better to take refined oil) and fry the pumpkin pieces until golden brown, sprinkle with sugar at the end and mix gently. Instead of sugar, you can use honey or add a little ground cinnamon.
We shift the pumpkin into a saucepan with porridge, simmer for a couple of minutes, cover with a lid and leave to infuse.
Porridge turns out to be especially tender if you cook it over low heat, and then wrap it in a blanket or a thick towel for 2-3 hours.
