Buckwheat with pumpkin: step-by-step recipes with photos, videos, in a saucepan, in a slow cooker

It doesn’t take much effort to cook healthy pumpkin porridge using buckwheat. Pumpkin includes a large number of vitamins of different groups that are important and necessary for the body (B, A, E). Vitamins of these groups help regulate sleep, have a good effect on the skin, and improve vision. Vitamins K and T, which are also contained in the vegetable, are responsible for improving metabolism and removing toxins and waste from the body. The benefits of vitamin C, which is found in large quantities in the vegetable, are world-famous.

Orange colored pumpkin porridge is enjoyed by people of all ages. Even children eat this aromatic dish with great pleasure. Buckwheat is healthy and nutritious. It contains trace elements such as calcium, iron, zinc, copper, manganese and phosphorus. A combination like buckwheat and pumpkin is a great option for breakfast or lunch. The resulting dish is very satisfying and healthy. We present to your attention a recipe for preparing buckwheat porridge with the addition of pumpkin.

Recipe for stewed buckwheat porridge with pumpkin

Ingredients

Buckwheat – 1 cup. (200 ml)
Pumpkin – 400 g
Onions – 1 pc.
Garlic – 2 cloves
Dry spices – 1 tbsp.
Salt - to taste
Vegetable oil – 100 g

How to cook

Finely chop the onion and simmer

Meanwhile, cut the pumpkin into cubes.

Pour it over the onion, which has already become transparent. Salt the vegetables and simmer for 5-7 minutes, the pumpkin should soften a little.

After rinsing the buckwheat, distribute the cereal evenly over the frying pan and add a little more salt.

Pour water 1 cm above the cereal. Cover the pan with a lid and reduce the heat. Simmer the side dish until the buckwheat softens. If the water has been absorbed and the cereal is still hard, add water and simmer the dish until cooked.

Add finely chopped garlic, “Mediterranean herbs”. Stir and simmer for just a couple of minutes. The side dish of buckwheat and pumpkin is ready.

All to the table. Bon appetit!

With pumpkin and vegetables

Even ordinary buckwheat porridge can be changed by adding just a couple of new ingredients. I invite you to try my version. Bon appetit.

Ingredients

Buckwheat (TM MISTRAL) - 1 cup.
Bell pepper (small) - 2 pcs.
Pumpkin – 50 g
Onion - 1 pc.
Tomato paste - 2 tbsp. l.
Parsley - to taste
Black pepper - to taste
Salt - to taste
Chicken fillet – 200 g
Vegetable oil - to taste

Recipe

Finely chop the onion and chicken fillet. Pour 2-3 tbsp into the pan. l. vegetable oil, fry the onion and chicken until golden brown.

Add bell pepper, cut into strips and pumpkin, grated on a fine grater.

For this recipe I used TM MISTRAL buckwheat. Boil buckwheat until done.

Add tomato paste.

Pour in a little water, add parsley, simmer for 5-7 minutes over low heat.

Add boiled buckwheat, salt and pepper. Mix.

With garlic and rosemary

If you haven't cooked pumpkin yet, you should start doing it! How many interesting and varied recipes can be found with this vegetable! The dishes are tasty and healthy. Here's an interesting recipe for you.

Description of preparation:

I suggest you carefully study how to prepare buckwheat porridge with pumpkin as a side dish. It is ideal for cutlets, meatballs or meat. During Lent, such a dish can be served as an independent dish, since it is quite filling. Just add an interesting sauce to the porridge (for example, mushroom or cream).

Ingredients:

Pumpkin – 300 grams
Onions – 1 piece
Rosemary – 1 piece (sprig)
Buckwheat – 1 glass
Olive oil - 3 tbsp. spoons
Garlic – 1 clove
Ground black pepper - To taste
Salt - To taste

How to cook

Boil the buckwheat in salted water until tender. The porridge should turn out crumbly. Peel and chop the onion. Fry it in olive oil until golden brown. Set the onion aside and leave the oil in the pan. Fry the chopped garlic and rosemary a little in it. Wash and peel the pumpkin. Cut it into 2x2cm cubes. Fry the pumpkin in aromatic oil for 10 minutes. Don't forget to salt and pepper the vegetable. Add onion and porridge to the hot pumpkin. Stir and serve. Bon appetit!

Rice and millet porridge “Friendship” with pumpkin in a slow cooker

This recipe combines two types of cereals and, of course, it turns out to be very nutritious and healthy. But in this recipe we will complement the cereal with bright pumpkin. And the porridge will turn out not only healthier, but also more beautiful, which means that even the little picky ones can be fed with it.

Required Products:

Rice groats – 0, tbsp.;
millet cereal – 0.5 tbsp.;
pumpkin – 0.30 kg;
milk – 3 tbsp;
sugar – 1.5 tbsp. l.;
butter – 0.07 kg;
salt – 1 pinch.

Preparation:

Delicious, healthy and satisfying side dish

Surely in your family not a single lunch or dinner is complete without a tasty, healthy and satisfying side dish.

Prepare delicious buckwheat with pumpkin, which can be served as an independent second course on fasting days and not only, or complemented with stewed meat and gravy. Read the master class and please your loved ones with delicious and healthy food.

Ingredients:

Pumpkin - 200 g.
Onions - 140 g.
Buckwheat – 100 g.
Vegetable oil - 25 g.
Italian herbs - 1 tsp.
Salt - to taste.
Ground black pepper - to taste.
Water - 200-250 ml.

How to cook:

1. Peel the pumpkin from peel and seeds. Rinse and dry well with a napkin. Cut into small pieces.

2. Take a deep frying pan or thick-walled saucepan or cauldron. Pour in odorless oil and heat well over moderate heat. Add pumpkin pieces. Fry for 3-5 minutes over high heat. After this, reduce the burner flame and cook for 5-8 minutes, covered, until the pumpkin becomes a little soft.

3. Meanwhile, peel and rinse the onions. Cut into cubes. Add to pumpkin. Stir. Fry over medium heat for 4-5 minutes.

4. Rinse the buckwheat well, remove the bad grains. Add to vegetables.

5. Boil water in a kettle. Pour boiling water into the pan. Add salt, ground pepper, Italian herbs. You can choose the spices to your liking.

Stir and bring to a boil. Reduce heat, cover and cook for 15-25 minutes until all ingredients are cooked through. During this time, all the liquid should be absorbed.

If the buckwheat is not ready yet, and there is no more liquid, add a little more boiling water and cook until the desired result.

Buckwheat with pumpkin is ready.

Serve immediately, garnished with fresh herbs. Buckwheat porridge with pumpkin goes well with fresh vegetable salads.

Bon appetit!

How to please yourself by taking care of your health

I love pasta, although my friend doesn’t like it... Does anyone remember this Italian hit? So, pasta is just a word. The topic is porridge. I love porridge, although not everyone around me understands. Well, yes, it’s healthy, not tricky, inexpensive, not... would you say not tasty? It’s not like that! It’s like with those cats that “they don’t like because they don’t know how to cook.”

Porridges can be as complex as they are simple. For example, now, after a long New Year's overeating, it's time to come to your senses a little and bring your nutrition back to normal. In winter, and even in the Epiphany frosts, it is difficult, and there is no need to refuse hearty food. You shouldn’t start eating only green salads or diet cottage cheese. Porridge, fresh, thick, hot and even with a spoonful of butter... Nourishing and easy! Two in one.

And here we will conjure a little again. The most “warming” cereal is buckwheat. For example, rice is cooling. Now I will not explain the mechanisms of this phenomenon: yin-yang, unknown energies and other murmurs. Just take my word for it. But buckwheat, on the contrary, is very warming.

With meat and pumpkin

A hearty and easy-to-prepare dish in which meat and a side dish (buckwheat) with vegetables are combined together in a frying pan. For those who don't like pumpkin, you can replace them with carrots. But the sweetish pumpkin pulp is instantly saturated with steam and always remains tender.

Ingredients

buckwheat 1 cup
pumpkin pulp 250 g
pork or beef 250 g
onions 1 pc.
vegetable oil for frying
garlic 1 clove
bay leaf 1–2 pcs.
allspice a few peas
salt to taste
seasonings for meat to taste

Description of preparation

A dish from the category of perlotto, grechotto and other culinary improvisations. We prepare buckwheat pilaf in a cauldron in the usual way: fry beef or other meat, then add vegetables, cereals, pour boiling water with spices and simmer until soft.

More often than not, carrots are added to any pilaf. But since the recipe is adapted for buckwheat, experiments with vegetables are also possible. My recipe calls for pumpkin. Suitable both fresh and frozen. The cutting method does not matter; pumpkin pieces are in any case steamed faster than carrot pieces and in pilaf they are always tender, falling apart under light pressure. To prepare buckwheat pilaf with meat and pumpkin, take the products from the list.

Cut clean beef into fairly large pieces and fry until golden brown in vegetable oil.
Pour in about 250 ml of boiling water and keep it on the fire for the next 30–40 minutes with a gentle bubbling. If the cereal remains hard and there is not enough liquid, add boiling water.
Before serving buckwheat pilaf with meat and pumpkin, be sure to try it.
Mix all the layers, put the buckwheat pilaf on a plate, and decorate with herbs.

Preparation

We wash the vegetable and check its surface for damage. We cut off the top with a small tail - we will need it as a lid.
Scrape out all the seeds and insides of the pumpkin.
We sort the buckwheat in advance and rinse it with cold water.
Pour the cereal into the pumpkin, then salt, cream and water, mix thoroughly.
We use our lid to close the pumpkin, after wrapping the lid itself with foil (to avoid burning). Place in oven tin.
Preheat the oven to 200 degrees, place the filled vegetable on the lower rack for 2 hours (depending on volume).
When the buckwheat porridge is ready, remove the lid, add butter and leave in the oven without heat for about 1 hour, covered with a lid.
After removing from the oven, the dish can be served, supplemented with meat accompaniment or pickles.

Subtleties of cooking

Porridge with pumpkin in a slow cooker will turn out perfectly tasty if you follow these rules.

Use a well-ripened vegetable. Its pulp is sweet in taste, and boils much faster than the unripe fruit. You can distinguish this one by its completely dry stalk. If you buy a piece of pumpkin, try the seed. A ripe fruit has sweet, crispy, full seeds. A dried seed will indicate that the fruit was cut a long time ago and has lost a lot of moisture, and along with it, its beneficial properties.
Grind the pumpkin as needed. The speed of cooking and its consistency depend on the size of the vegetable pieces. So for baby food, it is customary to grate it on a fine grater. For older children, you can finely chop the fruit into pieces or grate it coarsely. For adults, large cuts are sufficient. Then the pieces will retain their shape well in the dish and their pronounced taste. Choose your preferred grain.
Theoretically, any porridge can be combined with pumpkin. However, the duet of vegetables with millet cereals is considered a classic dish. This is how they prepared it in Rus', simmering it in the oven for a long time until the pumpkin pulp was almost completely dissolved and the cereal became lush and incredibly tender. Rice and corn cereals also go well with the product. However, they are absorbed by the body in different ways, which is important to consider when preparing dishes for children.
Give preference to millet porridge with pumpkin in a slow cooker if you are preparing a dish for kids. For older children, you can offer rice, which has an enveloping and sorbent effect. Corn porridge would be appropriate on the table for adults - this cereal is poorly absorbed by the body, but perfectly cleanses the intestines.
Bring the vegetable to readiness before adding the cereal. Pumpkin takes longer to cook than millet and rice. If you want to get a uniform structure of the dish, simmer it for at least 30 minutes until soft. It's easy to check if it's ready: press it with a spoon. If the vegetable kneads easily, it means it’s ready. Stew the pumpkin in water and boil the cereal in milk. If there is a lot of water left after cooking the vegetable, you can simply drain it. But in this case, the pumpkin flavor will not be too pronounced.
To prevent milk from escaping through the valve when cooking porridge, grease the sides of the bowl with butter to the top. In addition, the situation can be saved by a steamer basket installed in a bowl of porridge;
If the multicooker does not have the “Milk porridge” mode, use the “Grains”, “Buckwheat” (“Rice”) modes. Keep in mind that these modes almost completely evaporate the liquid, so add hot milk after cooking;
If your multicooker does not come with a special multicup (this happens!), convert the volumes into grams and milliliters: 1 multicup is equal to 160–170 ml.

In Redmond and Panasonic multicookers, it is convenient to use the “Multicook” mode for preparing a dish. Initially, you should set the temperature to 160° for 30 minutes to stew the pumpkin. Then 90° for 40 minutes so that the cereal has time to cook. If there is no “Multi-cook”, the “Baking”, “Stewing”, “Porridge” modes will do.

Green buckwheat with chicken and pumpkin

Green buckwheat is a product of increased biological value, due to which it has become increasingly popular over the years, especially among adherents of a healthy diet and people watching their weight. In addition, this type of buckwheat has unique taste qualities, making it perfectly combined with many products.

Today we are cooking buckwheat with chicken and pumpkin in the oven. The dish turns out harmonious, bright, incredibly tasty and very healthy. The orange fruit makes buckwheat sweeter and juicier, and chicken meat more filling and nutritious.

Ingredients:

200 grams of green buckwheat;
4 chicken drumsticks;
1 onion;
100 grams of pumpkin;
2–3 cloves of garlic;
vegetable oil for frying;
350 milliliters of water;
greens for decoration;
salt pepper.

Description of preparation

Remove the husks from the onion, wash, and cut into medium-sized squares.
Peel the pumpkin from the hard crust, scrape off the inside with a knife, chop the pulp into small cubes or cubes.
Fry the pumpkin and onion together in a frying pan with a little oil. The sautéing time for vegetables is approximately 3–4 minutes. The onion should brown a little and the pumpkin should become softer; it will be fully cooked in the oven.
Rinse the green buckwheat by draining the cloudy water several times.
Place the cereal into the frying pan with the vegetable mix.
Keep the mixture on the fire for no more than 2 minutes so that the buckwheat does not fry, but is only saturated with oil. At this point, sprinkle the mixture with salt and pepper to taste.
Place the contents of the frying pan into a heat-resistant dish and smooth with a spatula.
At the same time, prepare the chicken. Any part of the chicken is suitable for this dish - drumsticks, thighs and even wings, the main thing is that the meat is on the bone, it is better not to use dry fillets. Fry the meat in a frying pan on both sides until the skin becomes lightly golden. Season the chicken with salt and pepper while frying.
Place the meat in a mold on top of the buckwheat.
Pour water inside (preferably hot) so that it completely covers the cereal. Bake the dish in the oven at 180 degrees for the next 25 minutes. When the meat is fried and the buckwheat has completely absorbed the water and becomes soft, the dish is considered ready.
Before serving, add fresh herbs to the chicken side dish.

Merchant style with meat

Merchant-style buckwheat with meat and pumpkin is an easy recipe for a delicious dinner or lunch. The dish is prepared quite simply; I recommend finishing it in the oven, although you can also cook it on the stove. Firstly, it tastes better in the oven, as the buckwheat steams, becomes very tasty, and the meat turns out tender. Secondly, the hour that it languishes in the oven can be spent on yourself or communicating with loved ones, which, you see, is very pleasant.

Perhaps many will decide that buckwheat with meat is an ordinary dish, but try cooking it according to this recipe. It is suitable not only for a daily meal, but it will also be just right for Sunday lunch!

Ingredients

500 g lean pork;

250 g buckwheat;
120 g onions;
300 g pumpkin;
100 g tomatoes;
30 g ketchup;
1 liter of meat broth;
20 g pork fat;
1 chili pod;
3 cloves of garlic;
cumin, coriander, black pepper, ground paprika, turmeric, salt.

Description of preparation

Melt the pork fat in a frying pan; if there is no fat, replace it with refined vegetable oil. Place finely chopped onions in the melted fat, after half a minute add chopped garlic and chili pepper, cut into rings. Fry the vegetables over moderate heat until the onion becomes transparent. Grind half a teaspoon of cumin, coriander and black pepper in a mortar. Add the ground spices to the vegetables, fry everything together, the aroma during the frying process will be simply magical.

Next, add the diced tomatoes to the roasting pan. Fry the tomatoes for a few minutes, add tomato ketchup or tomato puree, add a teaspoon of ground sweet paprika. Cut lean pork (shoulder, ham) into large cubes and place in a roasting pan. Fry the meat and vegetables for a few minutes.

In the meantime, sort out the buckwheat, soak it in cold water, and rinse thoroughly under the tap. Leave in a colander to drain the water. Sprinkle the fried meat with ground turmeric and freshly ground black pepper. Preheat the oven to 170 degrees Celsius. Pour washed buckwheat onto the pork and smooth it out. Peel and seed the nutmeg pumpkin, cut the pulp into large cubes, and place on buckwheat.

Delicious porridge with milk and cinnamon

Buckwheat porridge with pumpkin is a simple, tasty dish that both adults and children will enjoy. We will tell you in detail how to prepare sweet buckwheat porridge with pumpkin in milk. In the second recipe we will show you how to prepare unsweetened porridge from buckwheat and pumpkin, which can be served as an independent side dish or you can add a piece of meat to it, and without meat and butter you will get a wonderful dish for Lent.

Ingredients

Buckwheat – 200 g;
Pumpkin 300 grams,
Milk 500 ml,
A pinch of cinnamon,
Sugar 2 tsp.

Preparation

This sweet porridge can be prepared for dinner or breakfast so that it is filling, but at the same time not particularly high in calories. We will make puree from the pumpkin and boil the buckwheat with milk.

We sort out the buckwheat so that there are no black grains and various debris. Pour into a deep bowl and place under a thin stream of warm water. Wash thoroughly until the water runs clear. Drain the water and put the buckwheat in a saucepan, pour milk. You may need a little more milk than indicated in the recipe.

Place the pan with buckwheat on medium heat and wait for it to boil. As soon as the milk boils, reduce the gas and cover the saucepan with a lid. This is necessary in order to reduce milk evaporation and reduce cooking time. Add sugar and cinnamon to boiled buckwheat.

Now let's start preparing the pumpkin. Rinse it well, remove the seeds using a tablespoon. Slice so that it is easy to peel off the skin. Cut the peeled pumpkin into cubes, sprinkle with pepper and cook with a pinch of sugar in water until tender.

You need to pour a little water, it should just cover the pumpkin. After boiling, cover the pan with the pumpkin and cook for 15 minutes until tender.

Mash the finished pumpkin with a masher or turn it into puree using a blender. You will have practically no liquid left, so there is no need to drain it.

In the meantime, we cooked buckwheat with milk.

Add pumpkin puree to the cooked buckwheat and mix well. Serve hot. Buckwheat porridge with pumpkin in milk does not need any addition. It can be eaten as a separate dish.

You can add a small piece of butter. As they say, you can’t spoil porridge with oil. Especially buckwheat.

Be sure to serve the sweet version of buckwheat with milk and pumpkin with a cinnamon stick.

Selection and preparation of ingredients

There is no more “warming” grain than buckwheat, just as there is no warmer and sunnier vegetable than pumpkin. It would seem that everything is simple: here is the cereal and here is the vegetable; buy and cook. However, in order for the dish to be tasty and have an appetizing aroma, the ingredients must be chosen carefully.

Buckwheat

To obtain a bright aroma, you need to purchase burnt buckwheat. If you couldn’t find one, you can fry the cereal yourself. To do this, first of all, it must be thoroughly sorted and washed in several waters. Place the buckwheat in a colander and wait until all the liquid is gone.

After the cereal is completely dry, place it in a well-heated dry frying pan and fry with constant stirring for a couple of minutes. When the aroma appears, turn off the gas and pour the buckwheat into a bowl.

Recommendation! After frying, do not leave buckwheat in the pan, as it may burn and as a result the finished dish will be bitter!

Pumpkin

The most juicy and fragrant will, of course, be a ripe sweet variety pumpkin. When choosing, pay attention to the color and condition of the peel - it should be dense, without green or rotten areas. The most delicious and easiest to process is the squash pumpkin - its fruit is pear-shaped.

In order to prepare the vegetable, it must be cut into two halves and using a regular tablespoon, remove the seeds and fibrous part. Then divide the pumpkin into small pieces and remove the skin. Cut as desired.

Unsweetened porridge on water

An excellent Lenten recipe for making buckwheat porridge with pumpkin without milk. Buckwheat porridge with pumpkin without milk turns out very tasty. Even children who don’t like buckwheat enjoy eating porridge cooked according to this recipe.

Ingredients:

300 grams of pumpkin;
a glass of buckwheat;
1 onion;
a bunch of dill;
salt;
water;
2 tablespoons olive oil.

Optional:

4 cloves of garlic;
2 peas of allspice;
sprig of rosemary.

Preparation:

Peel the onion and cut into quarter rings. Heat the vegetable oil in a frying pan and add the onion, reducing the gas. While the onions are frying, remove any debris and black grains from the buckwheat, rinse well under running water, and then pour boiling water over it. Fry the onion, stirring, until golden brown.

When the onion is ready, use a slotted spoon to transfer it to a plate. We will use the olive oil remaining in the pan further. Peel the garlic and chop coarsely. Place in a frying pan and fry briefly over medium heat.

While the garlic is frying, you need to cook the buckwheat. Pour a glass of boiling water into the pan, add a teaspoon of salt and add the previously soaked buckwheat. Cook over medium heat until done. approximately 15 minutes. Buckwheat should remain crumbly.

Transfer the fried garlic to a plate with the onions and begin processing the pumpkin. It needs to be washed well, remove the seeds with a spoon, cut into slices and peel. Once the pumpkin is sliced, it is easier to peel. Cut the pumpkin into cubes with a side of about one and a half centimeters. Fry the pumpkin in the remaining oil for 10 minutes, remembering to stir. Add a little salt and ground black pepper. Mix well. During frying, the pumpkin should not fall apart. To do this, heat the frying pan well and let the pumpkin fry in it, not stew.

After 10 minutes, add onion to the pumpkin. If you want to add rosemary, add it now. Mix pumpkin with onion and fry for another 3 minutes.

Then pour in the cooked buckwheat and mix again. The dish is ready and can be served.

This is an excellent side dish for meat, and if buckwheat with pumpkin is prepared as a Lenten dish, serve with chopped fresh dill. You can garnish with sliced tomatoes.

Technology to help

Over the years, it has become increasingly easier for housewives to cook. There are a huge number of different household appliances on sale, which turn any work in the kitchen into pure pleasure. For example, buckwheat with pumpkin is quickly and easily prepared in a slow cooker. The recipe provides the following ratio of ingredients: for one multi-glass of buckwheat 4 times more water, salt, 200-300 grams of pumpkin, sugar, 50 grams of butter.

The process takes place in two stages:

First, you need to prepare the products: sort and rinse the grains, and cut the pumpkin pulp randomly with a knife.
Place all available products in the multicooker bowl, set the “Buckwheat” mode and leave them alone until the timer signal. After the call, there is no need to rush to open the lid. The porridge should simmer a little. After this, it will become even softer and more aromatic.

A ready-made dish can be an excellent option for a hearty breakfast or light dinner. If desired, you can add a little more butter or honey to the plate. It will be much tastier this way.

Original recipe with apple and banana

Buckwheat cooks very quickly, unlike pumpkin pulp, so it is necessary to first bake the pumpkin and apple in the oven before preparing the porridge. It is also recommended to soak buckwheat in warm water 2 hours before cooking. This procedure will significantly reduce the time it takes to boil it, which will allow you to preserve useful microelements as much as possible.

This recipe is universal. If you plan to prepare this buckwheat porridge with pumpkin for a child, then after cooking it can be chopped using a blender. The taste will not change at all, but the consistency will be more delicate and homogeneous. Cinnamon is a component that is added at will; this spice can be excluded from the recipe or replaced with another to taste.

Ingredients:

buckwheat 80 gr
water 160 ml
milk 200 ml
pumpkin 150 gr
apple 100 gr
banana 70 gr
cinnamon to taste

Steps

Before cooking, buckwheat should be sorted, washed and soaked in 160 ml of warm water for 2-2.5 hours.

While the cereal is soaking, cut the banana into small cubes.

Then peel and seed the pumpkin and cut it into small cubes.

Wrap the pumpkin pulp in foil and bake in the oven at 200 degrees for 30 minutes.

Also peel and cut the apple into pieces, wrap in foil and bake at the same temperature for 5 minutes.

Pour milk into a small saucepan (saucepan). Drain excess water from buckwheat. Pour buckwheat into milk and add ground cinnamon.

Add baked apple.

Transfer the pulp of the baked melon fruit

Place the banana cut into pieces into the pan along with all the ingredients.

Mix everything thoroughly and bring to a boil, boil for 3-5 minutes and remove from the stove.

Buckwheat porridge with pumpkin and fruit is completely ready and can be served hot or warm. For small children, it is recommended to put it through a blender.

Cooking recipes

Pumpkin occupies a place of honor among those who like to cook. Anyone who has at least once tried the famous porridge with pumpkin, prepared in compliance with all the canons of cooking, will return to this dish again and again. The most delicious and aromatic porridge is made in a Russian oven. Where, please tell me, can I find a Russian stove today? Therefore, we will cook pumpkin porridge in a slow cooker. The kitchen assistant allows you to achieve exactly “that same” taste, like from a Russian stove.

Pumpkin with milk in a slow cooker

There are many recipes for making pumpkin porridge, but the process of cooking in a slow cooker without adding grains can rightfully be called the easiest.

Ingredients

Pumpkin 300 g
Milk 700 ml
Butter 20 g
Sugar 2 tbsp. l
Salt to taste
Vanillin 1 pinch
Cinnamon 1 pinch

general information

Cooking time: 50 minutes
Servings: 2 servings

Preparation

Cut the pumpkin pulp (300 g) into cubes with a side of approximately 1.5 cm. Place in a multicooker bowl and fill with milk. Add butter, sugar and salt to taste. You can also add a pinch of vanilla and cinnamon. Stir. Place the bowl in the multicooker. Close the lid and set the “milk porridge” or “stew” program for 40 minutes. At the end of the program, stir the porridge, kneading the pumpkin pieces. Bon appetit!

Pumpkin porridge with buckwheat and mushrooms

Pumpkin and mushrooms contain a huge amount of vitamins, protein and microelements, which are so beneficial for our body and are especially well preserved when cooked in a slow cooker. Pumpkin porridge with buckwheat and mushrooms in a slow cooker turns out very tasty, aromatic and satisfying, and tomatoes complement its wonderful taste.

Ingredients

Pumpkin – 200 grams
Buckwheat – 120 grams
Mushroom broth – 200 ml
Onions – 1 pc.
Pickled tomato (large) – 1 pc.
Mushrooms – 150 grams
Salt, pepper - to your taste

general information

Cooking time: 50 minutes
Servings: 2 servings

Preparation

Take 200 grams of pumpkin, seeds, pulp and skin removed and cut it into medium-sized cubes. The pumpkin must be fresh, not frozen. Frozen pumpkin is completely unsuitable for making porridge. Place the pumpkin in the pan. Peel the marinated or salted tomato and cut it into small pieces. Place the chopped tomato in the pan.

Next we add finely chopped mushrooms. Mushrooms can be used fresh or frozen. If you only have dry mushrooms, it is recommended to boil them a little first. Absolutely any mushrooms are suitable for preparing our porridge.

Finely chop the onion and also put it in the pan. On the multicooker, set the “Baking” mode for 20 minutes. Fry all ingredients together until signal. Then we add clean, washed buckwheat.

Next we add salt and pepper to taste. At the very end we add mushroom broth. I use mushroom broth in powder form dissolved in water. Close the lid of the multicooker. On the multicooker, set the “Buckwheat porridge” mode. Cook buckwheat porridge with pumpkin, mushrooms and tomatoes until the signal. After the signal, delicious crumbly buckwheat with mushrooms in a slow cooker is ready. Bon appetit!

Pumpkin porridge with rice in a slow cooker

There are several options for preparing this dish, but in all cases the main ingredient is pumpkin, to which other ingredients are then added. A multicooker is simply ideal for preparing today’s recipe, because it combines the principle of cooking on the stove and in the oven.

Ingredients

Fresh pumpkin – 300 g;
Round rice - 1 measuring cup from a multicooker;
Milk - 2 measuring cups from a multicooker;
Sugar – 3 tablespoons;
Water – 1 measuring cup from multicooker;
Salt – 2 pinches;
Butter – 30 g.

general information

Cooking time: 2 hours
Servings: 4 servings

Preparation

Wash the pumpkin, peel it, remove seeds and internal fibers, cut it into small cubes. You can grate it if you don’t like large pieces. Place the chopped pumpkin in a multicooker pan, add a piece of butter, and pour 1 multi-glass of cold water. We insert the pan from the multicooker into the base and turn on the “Baking” mode for 20 minutes. The pumpkin will be saturated with water, become soft, and the water will evaporate. At this stage, you can mash the pumpkin into puree using a Teflon masher. Young children will love this pumpkin porridge in a slow cooker.

During this time, rinse the rice thoroughly and add it to the soft pumpkin; round-grain rice works well. Add salt and sugar. Now pour in the milk and mix everything thoroughly. Turn on the “Milk porridge” mode and cook with the lid closed. You can replace the porridge mode in a multicooker with stewing for one hour.

To determine how long to cook porridge in a multicooker, you should refer to the characteristics of your multicooker. Usually this is an approximate time of about an hour.

Season the finished porridge with oil and serve. There are different recipes for porridge in a slow cooker. Additions to pumpkin porridge can include raisins, dried apricots, apples, cottage cheese, cinnamon, poppy seeds, and favorite fruits and berries to taste. Instead of sugar, you can put honey, just add it at the very end, this will make the dish even healthier. You can prepare porridge not only from rice, but also use other grains, for example, millet. Porridge with water in a slow cooker is suitable for those for whom milk is contraindicated.

Oatmeal with pumpkin in a slow cooker

Pumpkin porridge is good on its own! Especially if the pumpkin you come across is ripe, bright and sweet. Many people prepare pumpkin porridge with millet or rice, but today we will look at a recipe with rolled oats.

Ingredients

Pumpkin – 500 g
Hercules – 1.5 multi-cups (240 ml)
Milk – 320 ml
Water - 320 ml
Salt - to taste
Honey - 2 tbsp. l.
Butter - 40 g (optional)

general information

Cooking time: 30 minutes
Servings: 4 servings

Preparation

Let's prepare the ingredients for pumpkin porridge: pumpkin, honey, milk, water, rolled oats, a little salt. Peel the pumpkin and cut it on a coarse grater, you can cut it into cubes. Place the pumpkin in the multicooker bowl and pour in one multi-glass of water. Set the “Your choice” mode. Time - 30 minutes. Temperature - 100 degrees. After 10 minutes, open the lid and stir.

Attention! Beware of hot steam.

The pumpkin has become soft. Add rolled oats. Pour in another glass of water (multi-glass 160 ml). Add a little salt. Pour in milk. Stir and close the lid. The porridge will cook for another 20 minutes. When the beep sounds, the porridge is ready. You can add honey and butter. I won’t do this, but I’ll serve everything on the table. Let everyone decide for themselves. Pumpkin porridge prepared in a slow cooker is best served hot with honey, butter or even candied fruits.

Pumpkin porridge with corn in a slow cooker

Porridge is always good! It is especially good if the porridge contains vegetables and fruits, then it is no longer just a luxurious porridge, but almost a dessert. Well, who would refuse such porridge at the very beginning of the day? Having eaten a plate of such sunny porridge, you will shine all day long, a surge of energy and a good mood are guaranteed.

Ingredients:

Water 250 ml
Light raisins 50 g
Corn grits 110 g
Dried apricots 50 g
Butter 3 tbsp. l.
Honey 2 tbsp. l.
Milk 250 ml
Salt 1 pinch
Fresh pumpkin 400 g

general information

Cooking time: 40 minutes
Servings: 5 servings

Preparation

You will need pumpkin, raisins, dried apricots, honey, salt, corn grits, water and milk. If you cook porridge entirely in milk, you can replace the water with milk. I use water and milk in equal proportions.

Rinse the corn grits until the water runs clear. Peel the pumpkin and cut into cubes; you can use a food processor, which is what I did. Pour water over raisins and dried apricots and then rinse. Place cereals, pumpkin, raisins and dried apricots, cut into pieces, into a multicooker bowl. Add oil and a little salt. We don’t put sugar in the porridge; we add honey to the finished porridge. Add water and milk.

Turn on the multicooker to the “milk porridge” mode, the time will automatically be 30 minutes. You can stir the porridge during cooking. After 30 minutes, a beep will sound and the porridge is ready. Add a little honey to the porridge and, if you like, butter. Serve hot.

Millet porridge with pumpkin in a slow cooker

Millet with sweet pumpkin is a favorite Old Russian dish. Perhaps someone got his recipe, passed down through the female line from his great-great-grandmother. But, if you are unlucky in this regard, do not be discouraged, and use the presented recipe for this special porridge, which can be prepared in a modern multicooker. At the same time, the dish tastes exactly like it did in an old oven.

Ingredients:

millet - 1 multi-measuring glass;
pumpkin - a couple of pieces;
milk - 4 multi-cups;
sugar—60 g;
butter -40 g;
salt - a pinch.

general information

Cooking time: 35–40 minutes
Servings: 4 servings

Preparation

Prepare the ingredients: fresh cow's milk, sweet pumpkin, millet cereal, granulated sugar, salt and butter. Remove the peel from the pumpkin; if there are seeds, remove them with a spoon, grate the pulp on a coarse grater (you can cut it into cubes). Rinse the millet and pour boiling water over it to remove the bitterness. More effective is to keep it in boiling water for 10 minutes.

Pour millet into the multicooker bowl, add chopped pumpkin, sugar, butter and salt. Fill with 4 multi-glasses of milk (Panasonic comes with a 160 ml glass). Select the “Milk porridge” program; if the time is not set automatically, then 35 minutes for cooking will be enough. Cook until the signal.

After the first beep sounds, the porridge can be considered ready, it is soft and suitable as baby food. To allow the porridge to absorb the liquid, leave it on the heat for 20 minutes. Then stir and place on plates. When serving, it is advisable to add a piece of butter to each serving.

For children

The following ingredients are needed:
1. Pumpkin 2. Milk 3. Buckwheat 4. Salt, sugar

Pumpkin porridge with buckwheat is very easy to prepare and it is, of course, very healthy for every child. Pumpkin contains many important vitamins: vitamin B, A, E - they help the baby grow and are responsible for healthy sleep, skin and eye condition. Rare vitamins K and T help metabolic processes and remove harmful substances from the body. I don’t think it’s worth even talking about the benefits of vitamin C; children simply need it for normal growth and development. All the kids really like it, rolling the porridge like a pumpkin, but to diversify the child’s diet, today we will add buckwheat. It also contains a complex of minerals necessary for health: calcium, iron, zinc, copper, manganese, phosphorus. I am sure that your baby will be very happy to eat such a healthy porridge.

Let's start preparing our porridge by pouring buckwheat into a saucepan and pouring two equal portions of water. Cook until the buckwheat is almost ready and set aside temporarily.

Then we take a fresh pumpkin and cut off a small piece for our portion. It needs to be washed and, of course, peeled. After this, we cut our pumpkin into small pieces so that it cooks faster. Take another saucepan, add it and fill it with milk. When the pumpkin boils, you need to add a little salt and sugar to taste, you add salt and sugar as your baby likes. The pumpkin is cooked for 20-30 minutes, it depends on how you cut it and what pieces. When you see that it is already soft, add buckwheat from the first saucepan. Stir and cook for another 10-15 minutes until the mass is almost homogeneous. Before feeding our baby, you can mash it a little or beat it with a blender, it is at your discretion, as your baby likes. If the porridge turns out to be a little thick, you can boil the milk separately and dilute a little our very tasty and healthy pumpkin porridge for children with buckwheat before feeding.

Bon appetit to your little one, it turned out to be a very unusual and healthy-tasty porridge.

How to cook in pumpkin

There is another option - buckwheat porridge in pumpkin. This dish is also very easy to prepare, but takes longer. The main cooking time is occupied by the baking process. Baking time depends on the size of the pumpkin. After baking is complete, you should leave the dish in the oven without heat for about another hour. Then the buckwheat will become crumbly and very appetizing.

Preparation

We wash the vegetable and check its surface for damage. We cut off the top with a small tail - we will need it as a lid.
Scrape out all the seeds and insides of the pumpkin.
We sort the buckwheat in advance and rinse it with cold water.
Pour the cereal into the pumpkin, then salt, cream and water, mix thoroughly.
We use our lid to close the pumpkin, after wrapping the lid itself with foil (to avoid burning). Place in oven tin.
Preheat the oven to 200 degrees, place the filled vegetable on the lower rack for 2 hours (depending on volume).
When the buckwheat porridge is ready, remove the lid, add butter and leave in the oven without heat for about 1 hour, covered with a lid.
After removing from the oven, the dish can be served, supplemented with meat accompaniment or pickles.

With meat in pumpkin

Ingredients:

1 pumpkin
300 g buckwheat
1 onion
1 clove of garlic
500 g meat, any to taste
50 g prunes
vegetable oil
50 g butter
black pepper
salt
sugar

Description of preparation

Cut off the top of the pumpkin and take out the seeds. The walls should be left 1.5–2 cm thick; we will need all the excess.
You can rub the inner walls with salt and spices that you like. Place the pumpkin in an oven preheated to 180C for 1 hour.
While the pumpkin is baking, chop the onion, prunes, pumpkin (what you got) and meat into medium-sized pieces. We cook the buckwheat, but not until fully cooked.
We take the pumpkin out of the oven and leave it to cool a little, this will make it easier to work with it further. And you can throw the seeds into an empty oven. By the way, if someone loves pumpkin, then before filling you can scrape the puree from the walls.
The filling is almost ready, well, you understand: I fried onions, meat, pumpkin and prunes in vegetable oil. Then mix everything with porridge.
ABOUT! And the seeds are already ready, it’s time to start the pumpkin! Fill it tightly with porridge with meat, put a clove of garlic and a piece of butter, cover with a “lid” and put in the oven for 20–30 minutes.
All is ready! Simple and very tasty.

Milk rice

Time: 40 minutes.
Number of servings: 3 persons.
Calorie content of the dish: 100 kcal/100 g.
Purpose: for breakfast.
Cuisine: Russian.
Difficulty: easy.

Rice porridge is loved without additives, but with this bright orange product it becomes even tastier and more aromatic. It can be prepared from absolutely any rice, but the best dish is made from round grain rice. With the addition of pumpkin, the porridge acquires a sweetish aroma, very similar to banana.

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Ingredients:

rice - 1 tbsp.;
milk – 3 tbsp;
pumpkin – 300 g;
salt - to taste;
butter – 50 g.

Cooking method:

Rinse the rice thoroughly.
Cut the pulp into small pieces.
Place everything in a multicooker, add milk, salt and select the powerful cooking mode “Baking” or “Stewing”.
Turn off after 30 minutes, add oil and simmer for another 10 minutes.
When serving, add butter.