Millet porridge with seaweed
5 servings
60 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
CaloriesProteinsFatsCarbohydrates
405
kcal14.8g
grams11g
grams65.3g
grams1
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.