IllustrationIllustration – not a dish we made, so it may look a little different. Photo: Samurai2593, CC BY-SA 4.0, Wikimedia Commons.
Millet porridge with pumpkin
Grandma's orange autumn porridge. The pumpkin cooks down and makes it creamy.
⏱ 30 min · serves 1 · Lithuanian home cooking · Not spicy at all
Per serving, out of 1. Worked out from the grams of each ingredient using a food database – so it's approximate.
Allergens: Milk · may contain traces of gluten (check the labels)
Ingredients (serves 1)
- Millet (dry)50 g
- Butternut squash150 g
- Milk 2.5%200 ml
Also: Water, a pinch of salt, cinnamon
Method
- Get ready: peel the pumpkin, scoop out the seeds and cut it into small (1 cm) cubes. Put the millet in a sieve and rinse it with hot water.
- Put the pumpkin in a pan, add 150 ml water and cook, covered, over medium heat for 10 min until soft.
- Add the millet, pour in 200 ml milk and add a pinch of salt. Cook over low heat for 15 min, stirring now and then, until the millet is soft and has soaked up the liquid.
- If the porridge is too thick, add a splash of water. Season with cinnamon and serve warm.
Tips
- Cook enough for a few days – it keeps in the fridge for 3 days; reheat with a splash of milk.
- Rinse the millet with hot water – it takes away the bitterness.
- Want it lighter? Swap half the milk for water.
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We haven't tested this recipe in our own kitchen yet – if you spot something off, let us know. Dumpli is a dumpling, not a doctor: for health questions, talk to your doctor.