Dietary pumpkin porridge recipe with millet and milk

Reviews (7)

11

Prepared by: Oksana Ch.

10/02/2018 Cooking time: 35 min

Pumpkin is very rich in nutrients, and porridge made from it is significantly lower in calorie content than the rest. Today I propose to prepare dietary porridge from pumpkin and millet. Delicious!

Pumpkin porridge with milk

You can cook this dish with either water or milk; the best option is to dilute it in half. Then the milk porridge with pumpkin will not boil over and will not “run away”. If the vegetable has a lot of juice, less liquid is added. It is recommended to cook in a container with thick walls so that the treat is steamed. A cast iron pot, cauldron, and ceramic pots are suitable.

Ingredients:

• pumpkin – 800 g;
• sugar – 1 tbsp. spoon;
• milk – 2 l;
• butter – 100 g;
• salt – 0.25 teaspoon;
• cinnamon – 0.5 teaspoon.

Preparation

1. Peel the pumpkin and cut into thin slices.
2. Place in warm milk and cook for 40 minutes.
3. Rub through a sieve, season with sugar, salt and butter.

Sunny salad with orange

Ingredients:

• pumpkin - 250 g;
• orange - 1 pc.;
• raisins - to taste;
• bitter chocolate - 90 g;
• sugar - 3 tbsp. l.;
• butter-15 g;
• cream - 3 tbsp. l.;
• vanilla - ½ tsp;

Preparation:

It's raining and windy outside, but you have a sunny salad on the table that you can pamper the whole family with.

1. Peel the vegetables, bake until soft in the oven at 180-200 degrees.
2. Pour boiling water over the raisins and let sit for a few minutes. Drain the water and dry the raisins.
3. Cool the baked pumpkin and cut it.
4. Cut the peeled orange slices into 2 parts.

Sauce

1. Pour sugar into a frying pan, pour in a little water, and heat it over low heat until it dissolves. Add chocolate pieces and butter, mix well.
2. Add cream and vanilla to the resulting mixture.
3. Place pumpkin and orange pieces on a plate.
4. Place raisins on top and pour chocolate sauce over them!

Pumpkin porridge with rice

You will need:

• Pumpkin pulp - 700 g;
• Rice - 125 g;
• Water - 150 ml;
• Milk - 350 ml;
• Raisins - 50 g;
• Sugar - 100 g;
• Salt - a third of a teaspoon.

Preparation:

1. Cut the pumpkin into any shape and place it in a saucepan in which the porridge will be cooked. Pour in the required amount of water and cover with a lid. Once the liquid boils, simmer over low heat for about 10 minutes. During this time, the pumpkin will release juice, which will be additional cooking liquid.
2. Pour milk into the saucepan, add salt and boil again.
3. Pour boiling water over the raisins and add to the saucepan.
4. Rinse the rice 5-6 times in cold water and sprinkle on the surface of the pumpkin. At this stage, add sugar to the dish. Do not stir so that the porridge does not burn. Open the lid slightly and cook for half an hour over low heat until the rice is completely cooked. If you prefer porridge with homogeneous pumpkin puree, then mash the pumpkin with a fork, masher or blender before adding rice.
5. Add oil, stir the porridge, kneading the soft pieces of pumpkin with a spoon. If you eat the porridge cold, it will taste like pudding.

What is the best dish to eat for dinner?

Almost all dietary pumpkin dishes are suitable for evening meals. However, raw pumpkin salad is ideal for weight loss. Thanks to its low GI, pumpkin in a vegetable salad does not cause sharp fluctuations in blood sugar levels. This means that you will not be haunted by an acute feeling of hunger a couple of hours after eating.

Vitamin pumpkin salad

Pumpkin-rice porridge in a slow cooker

The advantage of cooking pumpkin porridge in a slow cooker is that there is no need to constantly monitor the process, which will significantly save your time. Also, it is in a slow cooker, where the effect of an old oven is achieved, that you will receive a very tender and aromatic dish.

You will need:

• Pumpkin pulp - 0.5 kg;
• Round rice - 0.15 kg;
• Milk - 0.3 l;
• Water - 0.15 l;
• Sugar - 0.15 kg;
• Butter - 70 g;
• Cinnamon, nuts, raisins - optional.

Preparation:

1. Cut the pumpkin into any shape and place it on the bottom of the bowl.
2. Pour in water, add a piece of butter and cook in the “Baking” mode for 25 minutes with the lid closed.
3. Rinse the rice 5-6 times with cold water and pour into a bowl. Pour in warm milk, add sugar, stir with a silicone spoon. Cook in the “Stew” mode for 40 minutes. The finished dish can be sprinkled with grated nuts or raisins.

Benefits of pumpkin for the body

Possessing high taste, pumpkin has low nutritional value and therefore is very often used as the basis of diets for weight loss and fasting days. Many housewives have a rather negative attitude towards this vegetable, motivating their refusal by the complexity of preparation and the large amount of waste, but the fact remains: pumpkin is rich in nutrients and brings only benefits to the body. It contains:

1. Beta carotene. It is a natural antioxidant and has a beneficial effect on immunity, vision and skin condition.
2. B vitamins.
3. Copper and iron. They participate in the process of hematopoiesis and can prevent the development of anemia.
4. Potassium and magnesium, which are part of it, restore electrolyte balance.

Pumpkin is a fairly frequent guest on the menu for weight loss.
Freshly squeezed pumpkin juice has a mild laxative effect, and the seeds have long been known for their anthelmintic properties.

Pumpkin is especially beneficial for a woman’s body: when consumed regularly, it has a gentle effect on hormonal levels and increases fertility.

Millet porridge with pumpkin

You will need:

• 2 tbsp. milk;
• 3/4 tbsp. water or you can also take milk;
• 3 tbsp. diced pumpkin;
• 1 tbsp. millet cereals;
• 1 tsp salt;
• 1 tbsp. spoon of sugar/sweetener (all to your taste).

Preparation:

1. Add 1 glass of milk and water to the pan, place the diced pumpkin in it, and cover with a lid. Cook for 15-20 minutes.
2. Add 1 more cup of milk to the pan. Then pour in millet, salt and sugar. Cook, covered, over medium-low heat until the millet is tender and there is little liquid remaining in the pan. On average it will take about 45 minutes.
3. Mix everything well, add oil. You can serve!

Some tips!

• If the porridge seems too dry, add more water or milk, it all depends on the consistency you like.
• You can use honey or maple syrup as a sweetener.
• You can add various dried fruits and nuts to the porridge.

Good dessert - orange flavored

This pumpkin porridge is prepared in milk with the addition of either juice or orange zest. We will cook with zest, so the aroma will be brighter and the taste will be more pronounced.

List of required products:

• A small pumpkin, about 500 gr.
• Orange (zest) – to taste.
• Granulated sugar and salt to taste.
• 3 heaped spoons of semolina.
• 2 cups of 200 ml. milk.
• Butter for serving.

How to properly prepare orange-pumpkin dessert

1. Grind the orange zest onto a medium grater, mix with sugar, and reserve. I usually add 2-3 tablespoons of sugar because I like sweets.

2. Using a grater with large divisions, grate the pumpkin pulp, put it in a saucepan, add salt, mix with zest, add milk, cook until boiling, then reduce the heat to low, add semolina, stirring the ingredients so that no lumps form.

3. Cover everything with a lid and cook until it reaches the consistency you want. If you want to get liquid porridge, then cook for 5-7 minutes, if you like thick porridge, cook more.

4. Season the resulting dish with butter and serve to your loved ones with a piece of loaf or croutons made from it.

Interesting find! People experimenting with tastes will be interested in the option of serving this treat with grated cheese, which should be sprinkled a little on the dish when serving.

Pumpkin porridge on water

Pumpkin goes well with any cereal; rice is often added, but it also tastes delicious with millet, corn, semolina, and oatmeal. In sweet dishes, milk can be replaced with cream or condensed milk. Pumpkin porridge with water is suitable for the diet; instead of sugar, add honey, season with raisins, nuts, prunes or dried apricots; it is advisable to add butter.

Description of preparation:

It is millet porridge that can rightfully be called dietary if it is prepared with diluted milk and without sugar.
For sweetness and greater benefits, I suggest adding pumpkin. Pumpkin is very good during a diet. You will not only get enough of healthy vitamins, but also improve your well-being. This healthy and tasty porridge will appeal not only to adults, but also to children - a great idea for breakfast and a great start to the day. Try it! Purpose: For breakfast / Hearty breakfast / For children / For breakfast / Inexpensive Main ingredient: Vegetables / Pumpkin / Cereals / Millet and wheat Dish: Hot dishes / Porridge / Sweets Geography of cuisine: Russian cuisine

Pumpkin porridge with oatmeal - quick and hassle-free

A very tasty and healthy pumpkin porridge is obtained by combining pumpkin puree and oatmeal - try it!

We will need:

• pumpkin puree - 150 g;
• oat flakes - 50 g;
• milk - 120 g;
• salt;
• seasonings (take cinnamon and nutmeg powder) - 1 pinch each;
• honey or sweet syrup - 1-2 teaspoons;
• sugar - to taste;
• pumpkin seeds for sprinkling - 1 teaspoon.

Step by step cooking instructions:

1. First, prepare the pumpkin puree - this can be done simply and quickly. Simmer the pumpkin in a small amount of water until soft, and then puree in a blender. Actually, the cooking principle here is the same as when making pumpkin jam.
2. Pour oatmeal into a saucepan, add milk (you can first pour a little water on the bottom), bring to a boil. Cook over moderate heat, stirring for 3-5 minutes.
3. Add pumpkin puree, cinnamon, nutmeg and cook for a couple more minutes. Remove from heat and add sugar to taste, stir.
4. Serve the porridge sprinkled with honey or sweet syrup. For beauty and usefulness, we decorate with pumpkin seeds.

Useful tips

Before cooking, cut, remove the flesh from the skin, remove the seeds and soft fibers. Wash, divide into small pieces (2-3 cm). In its raw form, the peeled product will not last long, but when stewed it will last for several days.

For pumpkin porridge, choose small fruits with dark orange flesh. I like pear-shaped, small ones (nutmeg or bottle). They are sweeter and more nutrient dense. In addition, a small vegetable is easier to carry home and clean. Do not take decorative varieties! They are not edible.

Here are a few more notes:

• We adjust the thickness with the amount of liquid. The porridge can be made viscous, crumbly or puree. I like it thick enough to stand on a spoon.
• You can cook it in water or milk (cow's or soy). Using oil is advisable, but not necessary.
• Determine readiness by pressing. If the piece flakes easily with a fork, remove from heat.
• Pumpkin porridge is a self-sufficient dish. He doesn't need ". But a handful of raisins won't hurt. And if you add 2-3 pieces of dried figs, the taste will noticeably improve.
• Try not to overdo it with sugar. I generally cook without it.
• To make the porridge even healthier, sweeten it with natural honey.
• Pumpkin goes well with vanilla, turmeric, cinnamon, and thyme. It also goes well with ginger, cloves and orange zest. But be careful not to pour too much at once. The new flavor may not be to everyone's taste.
• Porridge goes well with cheese, apples, and pears. But with berries (cranberries, raspberries and currants) not so much.

Supermarkets often sell cut vegetables. Their halves or quarters are neatly wrapped in plastic. I don't see anything bad in this option. This is not watermelon or cantaloupe, which spoil quickly.

In order not to spoil the porridge, choose vegetables that are not the largest, without mechanical damage. Traces of mold are unacceptable. The peel should be dense, without cracks or stains. The stalk is dry.

Which cereal is better?

Pumpkin porridge is a traditional dish in the cuisines of many nations. The classic Slavic version is with millet, but other cereals are also suitable:

• semolina,
• cell,
• couscous,
• bulgur,
• pearl barley,
• oatmeal.

Even with quinoa it turns out delicious. The combination successfully “masks” the characteristic bitterness of the grains, making the taste soft and neutral. But buckwheat is out of place here.

Sometimes porridge can be prepared without cereals at all. It requires 4 ingredients:

• 1 small pumpkin
• liter of milk,
• half a stick of butter,
• a pinch of salt.

Preparation:

• Place randomly chopped pulp into hot milk.
• Put it on fire.
• Wait until it boils, turn down the heat.
• Simmer with the lid closed until softened. Don't forget to stir.
• Rub through a large sieve or grind with a blender.
• Divide among plates. Place 20 g of butter in each.

In Krasnodar coffee shops I came across such delights as pumpkin with chestnuts, mango, quince or sea buckthorn puree. There are also recipes with meat. In this case, pumpkin porridge is boiled in water and made crumbly. In general, there is huge scope for imagination. But let's focus on proven options.

Pumpkin porridge with corn grits

Ingredients:

• 1 tbsp. water
• 1 tbsp. milk
• pumpkin - 100 gr.
• 1 tbsp. corn grits
• 1 tbsp. water - extra
• 1 tablespoon brown sugar
• ¼ teaspoon cinnamon
• a pinch of salt

Cooking process:

1. Peel the pumpkin, cut into cubes, place in a saucepan, fill it with milk and water. Place over medium heat and cook for 15-20 minutes until tender. Remove from heat, cool.
2. Grind the cooled pumpkin using a blender in a saucepan and place on low heat.
3. Pour water into a separate bowl and add corn grits. Stirring constantly with a spoon or whisk, pour the corn grits into the pumpkin so that there are no lumps. After you have added all the corn grits, add salt, sugar, stir constantly until the porridge thickens. Cook for 5-7 minutes until the cereal is ready.
4. When serving, add a piece of butter.

Weight loss effect

The plant fiber contained in pumpkin helps normalize the functioning of the gastrointestinal tract. Daily consumption of dishes from this vegetable:

• improves urination;
• normalizes stool;
• accelerates metabolism and burning of fat cells;
• relieves swelling.

Due to this, gradual weight loss occurs.

Porridge with pumpkin and pearl barley

There is an opinion that pearl barley porridge is not for everyone, and it is not at all possible to combine it with pumpkin. We will try to refute this opinion and prepare pumpkin porridge with barley according to a very simple recipe.

For such a healthy and healthy dish we will need:

• pumpkin (peeled and seeds removed) 400 g;
• pearl barley 150 g;
• salt to taste;
• seasonings (you can also use dry ones): basil, oregano, tarragon;
• vegetable oil.

Cooking technology:

1. First, soak the pearl barley for 10-12 hours, or overnight. This must be done, then the porridge will turn out to be a beautiful color, crumbly and tender. So, pour about a liter of cold water into the pan with the cereal and leave to soak.
2. The next morning, thoroughly rinse the cereal with clean water and drain in a colander.
3. Cook the pearl barley: add water so that the barley is completely covered and two fingers above, add salt and put on fairly high heat. Stir, then reduce the heat from boiling and cook for about 25-30 minutes. To prevent the cereal from burning, you can cook it in a water bath.
4. So, our pearl barley is boiling, and in the meantime we will take care of the pumpkin. As usual, we peel the skin, select the seeds and chop the pulp into cubes.
5. Put the frying pan on the fire, heat it up, pour in sunflower oil (you can use corn or olive oil) and pour the pumpkin in there. When an appetizing crust appears, add salt and spices, mix and fry everything together for another 10 minutes.
6. Meanwhile, our pearl barley had already arrived. Take it and add it directly to the frying pan with the pumpkin. Of course, it’s good to use a cast-iron frying pan or a saucepan with a thick bottom and high sides for this. Mix everything thoroughly and simmer under the lid for another 5-10 minutes.
7. All that remains is the most pleasant and delicious thing - to serve our pumpkin porridge with barley and invite you to the table. Rest assured, you won’t be able to resist taking this supplement!

Reviews

Elena, 31 years old, Moscow : I didn’t think that healthy eating could be so tasty and healthy until I tried the pumpkin diet. I felt the result after 4 days: swelling decreased, skin condition improved. I didn't feel hungry. After 12 days of the diet, I lost 3 kg. There were no difficulties in preparing dishes from this vegetable. I always found simple and delicious recipes easily.

Victor, 45 years old, Vladivostok : My wife suggested going on a pumpkin diet. At first I was afraid that I would have to eat one pumpkin all day long, but it turned out that you can prepare many different dishes from it. I liked the pumpkin porridge the most. They are filling and healthy. After eating this way, I lost 4 kg in 7 days. This is a good result. I will continue to follow the diet to improve the results.

Julia, 54 years old, Rostov-on-Don : I read that the pumpkin diet is useful for overweight. Every morning I started preparing cereals for myself with the pulp of this vegetable. I especially liked the oatmeal with pumpkin puree and carrots. After 5 days of eating this way, I began to feel better, and problems with stool disappeared. After 12 days of the diet, I lost 5 kg. Now I will try to cook dishes from orange vegetables as often as possible.

In a saucepan

The main secret of properly preparing porridge is that it should simmer over low heat. To fulfill this condition, use the traditional cooking method - in a saucepan:

1. Fill a container with cold water (for 1 cup of cereal – 2 cups of water). Bring it to a boil.
2. Place the grains (rice, millet, semolina, etc.) into a sieve and rinse under running water. Place in boiling water.
3. Cut the pumpkin into small cubes and add to the cereal.
4. After the water boils again, reduce the heat. Cover the pan with a lid and cook the porridge for 10–15 minutes.
5. Pour in milk, add butter, sugar, salt. Mix everything thoroughly.
6. Reduce heat to low. Simmer the porridge under the lid for half an hour, stirring occasionally so that it does not burn.
7. Remove the pan from the heat and let the dish sit for another 5-10 minutes.