Millet Porridge with Pumpkin Made with Water
A dairy-free millet porridge with tender pumpkin, raisins, and honey. A little butter is added to round out the flavor without milk.
- Time
- 35 min
- Serving
- 492 kcal
- Ingredients
- ≈ $1.11
- Protein
- 11 g
Ingredients
- 1 Milletpack 800 g ≈ $3.50 70 g
- 2 Pumpkinpack 1 kg ≈ $2.80 180 g
- 3 Honey 18 g
- 4 Raisinspack 200 g ≈ $2.40 25 g
- 5 Sunflower oil 8 ml
- 6 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Rinse the millet1 thoroughly with hot water until the water runs almost clear.
Put the millet1, pumpkin2, raisins4, salt, and 280 ml water in a saucepan.
Bring to a boil and simmer covered for 22–25 minutes over low heat until the grains are tender.
Add the butter, stir, and let stand covered for 5 minutes.
Stir in the honey before serving.
Tips
- Why it works
- Rinse the millet with hot water to remove the bitterness and excess starch that makes the porridge slimy. Cook over low heat, otherwise the millet will overcook into a lumpy mush.
- Substitutions
- Replace the raisins with pitted prunes (25 g), which are softer and sweeter. Instead of pumpkin, use carrot (180 g), finely diced, but cook 5 minutes longer.
- Common mistakes
- If the porridge is dry or lumpy, the millet wasn't rinsed or was cooked over high heat. Check the consistency after 20 minutes.
- Storing and reheating
- Keep in the fridge for 3 days. Reheat in a pan without oil for 3 minutes, adding 20 ml of water. Add the honey just before eating.
- Serve with
- Serve with tea without sugar or with kefir for breakfast to balance the sweet dish.
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