Wheat porridge with pumpkin

Buckwheat porridge with pumpkin

This is a traditional dish of Russian cuisine, a very nutritious, hearty and incredibly delicious breakfast or snack. The caramel flavor of the pumpkin and the aroma of cinnamon will surely be appreciated by even those who don't particularly like pumpkin in other dishes. And if you add a little more sugar or honey, sprinkle the porridge with nuts and dried fruits, it will turn into a real dessert.

Information

  • Total: 70 min
  • Active: 15 min
  • Serves 8
  • 97 kcal / 100g

Ingredients

  • Pumpkin
    500 g
  • Millet
    1 cup (250ml)
  • Milk
    500 ml
  • Water
    250 ml
  • Butter
    15 g
  • Salt
    1 teaspoon
  • Cinnamon
    0.5 teaspoon
  • Sugar
    2 tablespoon

Directions

1
Done
Peel and cut the pumpkin into small cubes. I prefer using nut pumpkin because it has a slightly nutty taste and a few...

Peel and cut the pumpkin into small cubes. I prefer using nut pumpkin because it has a slightly nutty taste and a few seeds. You will need about half of a medium-sized pumpkin for this amount of porridge. Don't forget to save the seeds after cleaning the pumpkin! Pumpkin seeds can be washed, dried, roasted, and then used in salads, baking, or simply as a snack.

2
Done
Melt the butter over high heat. You can use a large pot right away - the one in which you will cook the porridge.

Melt the butter over high heat. You can use a large pot right away - the one in which you will cook the porridge.

3
Done
Once the butter has melted and starts sizzling, add the pumpkin, a quarter teaspoon of salt, all the cinnamon, and ...

Once the butter has melted and starts sizzling, add the pumpkin, a quarter teaspoon of salt, all the cinnamon, and 2 tablespoons of sugar. Sauté for 5-7 minutes until the pumpkin and caramel aromas become distinct.

4
Done
Add the prepared amount of milk to the sautéed pumpkin, reduce the heat, and simmer the pumpkin for 15-20 minutes under a...

Add the prepared amount of milk to the sautéed pumpkin, reduce the heat, and simmer the pumpkin for 15-20 minutes under a lid.

5
Done
Thoroughly rinse the buckwheat with cold water, then hot water until the water runs clear. This is necessary to remove...

Thoroughly rinse the buckwheat with cold water, then hot water until the water runs clear. This is necessary to remove any possible dirt and starchy residue from the groats, and to prevent the cooked porridge from being bitter.

6
Done
Add the buckwheat, remaining salt, and a cup of water to the pumpkin. Stir, cover, and cook for another 40-45 minutes...

Add the buckwheat, remaining salt, and a cup of water to the pumpkin. Stir, cover, and cook for another 40-45 minutes. Occasionally lift the lid and stir the porridge. If all the liquid is absorbed before the buckwheat is tender enough, add a little more hot water. You can also add butter and sugar (or honey) to taste to the cooked porridge. It is delicious to eat this porridge with walnuts and raisins.

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