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Wheat porridge with pumpkin in milk

0
613
Kitchen Russian
Calorie content 84.2 kcal
Portions 6 port.
Cooking time 25 minutes
Proteins * 2.6 gr.
Fats * 2 gr.
Carbohydrates* 16 gr.
* per 100 gr. product
Wheat porridge with pumpkin in milk
Content

I want to share an interesting and unusual recipe for an unusually tasty and bright wheat porridge cooked with pumpkin in milk. This porridge can be served for a family holiday breakfast. Cook and you will have an unforgettable pleasure!

Ingredients

Cooking process

step 1 out of 11
Wash a small pumpkin well. Carefully cut off the cap and clean out the seed core.
step 2 out of 11
Use a tablespoon to scrape the flesh out so that the sides of the pumpkin are the same medium size.
step 3 out of 11
Heat the pan well and add a piece of butter.
step 4 out of 11
Cut the pumpkin pulp into small cubes. Place in a preheated skillet. Fry a little.
step 5 out of 11
Add honey to taste. But this is optional.
step 6 out of 11
Cook for a few more minutes.
step 7 out of 11
Then pour in the required amount of milk and bring to a boil.
step 8 out of 11
Measure out the required amount of wheat grits. Rinse thoroughly in running water several times to make the water clear. Put in a frying pan, add salt and granulated sugar. Mix thoroughly and heat for 10 minutes, stirring constantly.
step 9 out of 11
Put the contents of the pan into the prepared pumpkin, evenly distributing it.
step 10 out of 11
Cover with foil on top and place in an oven preheated to 180 degrees, bake for 30 minutes.
step 11 out of 11
Divide the bright aromatic wheat porridge with pumpkin in milk into portions and serve.

Bon Appetit!

 

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