Millet porridge with dried apricots and pumpkin

1 serving

35 minutes

Millet porridge with dried apricots and pumpkin is a traditional Russian dish that combines the tenderness of millet, the sweetness of pumpkin, and fruity notes of dried apricots. Its history goes back centuries when simple yet nutritious ingredients were used to create hearty and healthy meals. The porridge has a soft creamy taste, while the pumpkin adds a light sweetness and velvety texture. Dried apricots add subtle fruity accents and enrich the flavor. This dish is perfect for breakfast or a cozy family dinner. It can be served with jam or honey and complemented with nuts for added nutrition. The porridge warms, satisfies, and provides comfort, making it an essential element of Russian cuisine.

Energy value per serving

• Calories: 703.2
• Proteins: 21.4g
• Fats: 14.1g
• Carbohydrates: 128.8g

Ingredients

• Millet: 100 g
• Pumpkin: 150 g
• Dried apricots: 5 pc
• Salt: pinch
• Butter: 1 tsp
• Skim milk: 200 ml
• Apricot jam: to taste

Cooking steps

1. Peel the pumpkin from the skin and seeds, cut it into small cubes and place it in a pot or saucepan where you will cook the porridge, add salt and if not fasting, add a spoon of butter. Pour water over the pumpkin so that the vegetable cubes are covered and place the pot on medium-high heat. The essence of the method is that the pumpkin will be fully cooked when the water evaporates. The taste will be richer than if you boiled the pumpkin and drained the water. While the pumpkin is cooking, prepare the base for the porridge.

   Required ingredients:

   • Pumpkin: 150 g
   • Salt:  pinch
   • Butter: 1 teaspoon

2. Pour the millet into a bowl and sort out any unhulled grains and impurities. Then, scald the grain with boiling water, drain, and rinse the millet in several cold waters, rubbing the grains with your fingers.

   Required ingredients:

   • Millet: 100 g

3. By this time, the pumpkin should be ready. Check with a fork. Place millet on top of the pumpkin, add a little more salt, and pour in water or milk. For the semi-thick porridge we are trying to achieve here, use 2 parts liquid for 1 part grain + moisture from the pumpkin.

   Required ingredients:

   • Millet: 100 g
   • Pumpkin: 150 g
   • Salt:  pinch
   • Skim milk: 200 ml

4. Set the minimum heat and let the porridge cook for 15-20 minutes. Meanwhile, rinse the dried apricots and chop each into 6-8 pieces.

   Required ingredients:

   • Dried apricots: 5 piece

5. When the porridge is cooked, add dried apricots and gently mix with a fork to avoid crushing the grains. By this time, the pumpkin will have separated into fibers and will be evenly distributed in the porridge. Remove the pumpkin porridge with apricots from the heat and let it sit for about 5 minutes to warm up the dried apricots. Serve.

   Required ingredients:

   • Dried apricots: 5 piece
   • Pumpkin: 150 g