Millet porridge with pumpkin in pots

4 servings

45 minutes

Millet porridge with pumpkin in pots is a cozy dish of Russian cuisine that warms the soul and reminds of rural life. Its origin dates back to ancient times when the oven was the heart of the home and food was cooked slowly, filled with aromas and flavors. The tender pumpkin adds a sweet note to the porridge while millet provides a soft, crumbly texture. Baking in pots makes the dish particularly rich, allowing the ingredients to fully unfold. It is perfect for a leisurely family breakfast or a cozy dinner on a cool day. This dish requires no complex ingredients, but its taste is the very harmony of autumn comfort. Served hot with a piece of butter that melts into it, giving the porridge a special velvetiness.

Energy value per serving

• Calories: 295.5
• Proteins: 10.6g
• Fats: 8.1g
• Carbohydrates: 49.1g

Ingredients

• Millet: 1 glass
• Pumpkin: 500 g
• Milk: 2 glass
• Water: 2 glass
• Sea salt: to taste
• Butter: 1 tsp

Cooking steps

1. Peel the pumpkin from the skin and seeds, and cut it into small cubes. Boil the milk in a pot, add the pumpkin, salt it, and bring it to a boil again.

   Required ingredients:

   • Pumpkin: 500 g
   • Milk: 2 glasss
   • Sea salt:  to taste

2. Pour in the millet, reduce the heat to medium, and cook for 30 minutes.

   Required ingredients:

   • Millet: 1 glass

3. Preheat the oven to 150 degrees. Distribute the porridge into portioned pots, add butter, seal tightly, and place in the oven for 20-25 minutes.

   Required ingredients:

   • Butter: 1 teaspoon