ReceptnaptárMillet porridge with pumpkin (pshonnaya kasha s tykvoy)
Millet porridge with pumpkin is the Russian autumn-winter breakfast, especially loved in Cossack and country cooking. The sweetness of the pumpkin and the nutty flavour of millet complement each other. Warm, nourishing, rich in vitamins.
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Method
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- Wash the millet several times in hot water so it is not bitter.
- Cook the pumpkin in the water for 10 minutes until half-soft.
- Add the millet and salt and pour in the milk.
- Cover and cook over low heat for 25 minutes, stirring now and then.
- Stir in the sweetener and butter.
- Serve with cinnamon and jam.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Rinse the millet thoroughly so it is not bitter.
- Pre-cook the pumpkin so it softens along with the porridge.
- Dried fruit makes it richer.
Frequently asked questions
Dairy-free?
Yes, with water or plant milk it is also good.
Gluten-free?
Millet is naturally gluten-free.
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