Porridge with pumpkin and apples in a pot
4 servings
80 minutes
Pumpkin and apple porridge in a pot is a cozy, aromatic dish associated with home warmth and European culinary traditions. It combines the sweetness of baked apples, the tenderness of pumpkin, and the nutrition of grains to create a harmony of flavors. Historically, baking porridge in pots was used for slow cooking, allowing ingredients to release their aromas and infuse into each other. Milk adds creaminess to the dish, while the option to add honey, jam or sugar makes it versatile—perfect for breakfast or a cozy dinner. This dish is healthy for both children and adults, and its delicate texture and sweet taste make it especially appealing on cool evenings. A true gastronomic symphony of comfort!
1
First, we put the kettle on.
2
While the kettle is boiling, prepare the pumpkin: peel it, remove the seeds, and cut it into small (1 cm) cubes.
- Pumpkin: 150 g
3
After the kettle boils, pour boiling water over the millet and let it sit for 20 minutes.
- Millet: 100 g
4
Also, cut the peeled and cored apples into 1 cm cubes.
- Apple: 200 g
5
We rinse the rice and set the oven to 180 degrees.
- Round rice: 100 g
6
In pots, layer pumpkin, millet, apples, and rice. The pot should be filled to 1/3.
- Pumpkin: 150 g
- Millet: 100 g
- Apple: 200 g
- Round rice: 100 g
7
Then pour in the milk so that it is 2-3 cm below the edge of the pot.
- Milk: 250 ml
8
Place the pots in a preheated oven at 180 degrees without covering them.
9
After 15 minutes, reduce the temperature to 130 degrees and simmer for another hour.
10
In an hour, the porridge will soak up the juices of apples and pumpkin, pleasing both adults and children. You can add jam, honey, or sugar to taste if desired.