Buckwheat and Pumpkin Porridge in the Multicooker
Buckwheat and pumpkin simmer in milk for 40 minutes, yielding a naturally sweet porridge without added sugar.
- Time
- 45 min
- Serving
- 334 kcal
- Ingredients
- ≈ $0.75
- Protein
- 11 g
Ingredients
- 1 Milletpack 800 g ≈ $3.50 50 g
- 2 Pumpkin≈ $2.80 per kg 120 g
- 3 Milk 2.5%pack 930 ml ≈ $0.91 150 ml
- 4 Butterpack 180 g ≈ $1.60 5 g
- 5 Sugar 4 g
- 6 Salt to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Tips
- Why it works
- Rinse buckwheat to remove bitterness. Unrinsed grains make the porridge taste harsh and gritty. Cut pumpkin into even cubes so it softens uniformly without burning.
- Substitutions
- Use coconut milk instead of regular milk for a richer taste; swap sugar for 30g mashed banana if you prefer natural sweetness.
- Common mistakes
- Overcooking turns pumpkin mushy and gray; check after 35 minutes. It should be tender but still hold shape.
- Storing and reheating
- Eats best fresh but lasts 3 days in the fridge; reheat in the microwave for 2 minutes, stirring once.
- Serve with
- Pair with a glass of warm chamomile tea for a mild, comforting breakfast.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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