Millet porridge with seaweed
5 servings
60 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
Calories405kcal
Proteins14.8grams
Fats11grams
Carbohydrates65.3grams
1
Chop the pumpkin finely, place it in boiling milk, and cook for 15 minutes.
- Pumpkin flesh: 500 g
- Milk: 1 l
2
In a pot with pumpkin and milk, add rinsed millet, sugar, and salt, and cook until ready.
- Millet: 300 g
- Sugar: 2 tablespoons
- Salt: to taste
3
Add the seaweed minced through a meat grinder to the porridge and place the pot in a pan with water.
- Kelp (sea kale): 150 g
4
Place the porridge in the preheated oven and cook for another 20 minutes.
