Millet porridge with pumpkin
4 servings
60 minutes
Millet porridge with pumpkin is a cozy and warming dish of Russian cuisine that has delighted with its delicate taste and nutrition for many centuries. In ancient times, porridge was cooked in an oven where it simmered and acquired a special creamy texture. The sweetness of pumpkin harmonizes with the softness of millet, while the addition of milk gives the dish richness. Traditionally, this porridge was part of a peasant's breakfast, providing strength for the whole day. It can be served with cinnamon, which adds a warm, spicy aroma to it. It should be cooked slowly and with love to reveal all the flavor nuances. After cooking, it's best to let the porridge steep so it becomes even thicker and more aromatic. Serve it hot while enjoying the autumn notes of pumpkin and home coziness.
1
Peel the pumpkin and cut it into small cubes — no more than 1-2 cm. Place it in a pot, add water — not too much, just enough to cover the pumpkin slightly. Cook over medium heat for five minutes.
- Pumpkin: 250 g
- Millet: 1 glass
2
Then we add the millet and continue to cook, stirring occasionally, until all the water is absorbed by the grains. By this time, the pumpkin will have softened, and you can mash the cubes directly in the pot with a spoon (at least I prefer a more uniform consistency of porridge).
- Millet: 1 glass
3
Pour a glass of milk into our future porridge, reduce the heat to the lowest setting, and continue to cook, stirring constantly — otherwise, the milk risks burning easily. When the milk has evaporated halfway, add the remaining part, along with sugar (in my case, it was stevia powder) and salt, and keep cooking while stirring. This will take another 15-20 minutes, but it's worth being patient — the longer and slower we cook the porridge, the tastier it will turn out.
- Milk: 500 ml
- Sugar: to taste
- Salt: to taste
4
You can finish it in the oven for the last few minutes, making the porridge even tastier!
5
Don't worry if the porridge seems too runny at first. It needs to steep — for this, cover the pot with a lid and wrap it in a towel, or better yet, in several. The porridge should sit for 20-30 minutes, which will improve its taste a hundredfold. Only then can you serve the porridge, sprinkling it with ground cinnamon beforehand (if you love it, of course, like I do!)
- Cinnamon: to taste