Description
Millet porridge we love and once a week, always eat. But it so happened that I always cooked it in milk, and the children and husband respect milk porridge. And I never would have thought that the water is very tasty. This recipe captivated us from the first spoonful. On the website there are similar recipes, but different from mine or the food or the cooking method. So welcome to the table to try and my version useful of porridge!
Ingredients
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Millet
0.5 cup
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Water
1 cup
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Pumpkin
200 g
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Apple
1 piece
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Pear
1 piece
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Cinnamon
0.25 tsp
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Vegetable oil
1 Tbsp
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Sugar
1 Tbsp
Cooking
Required products
With pumpkins cut off the peel, cut into cubes ( I had frozen) and simmer with vegetable oil and 1-2 tbsp water
Apple and pear peel off skin, cut into slices (seeds removed)
And add them to the pumpkin when it stew until soft, sprinkle with sugar, stir and fry without cover until slightly caramelized sugar
Then add water, bring to boil and cover thoroughly rinsed millet and cinnamon, mix everything carefully and boil under the lid on low heat for 20-30 minutes until thick.
Ready porridge to stand under a towel for about 30 minutes, put it on plates, you can optionally add few salt and add the honey. Bon appetit!
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