Breakfast
Millet porridge with pumpkin
Millet porridge with pumpkin is the classic Russian autumn breakfast, the kind that smells like a grandmother's kitchen. The pumpkin melts into the grains, turns everything golden and adds sweetness with very little sugar. Millet has a reputation for bitterness, but it's easy to fix: rinse the grains thoroughly in hot water, then scald them with boiling water before cooking. The pumpkin is simmered first, then millet and milk go in and the porridge cooks slowly over low heat. It can be finished in a clay pot in the oven, but the stovetop version is just as soft and comforting.
Method
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Peel and deseed the pumpkin and cut it into roughly 1 cm cubes.
Put the pumpkin in a heavy-based pan with 300 ml of water, bring to the boil and simmer for 10 minutes until soft.
Meanwhile rinse the millet in several changes of water, using hot water for the last rinse, until it runs clear.
Cover the millet with boiling water for 2-3 minutes, then drain. This removes the bitterness.
Add the millet to the pumpkin with the milk, a pinch of salt and the sugar. Bring to the boil, stirring constantly.
Turn the heat to the lowest setting, cover and cook for 20-25 minutes, stirring every 5 minutes so it doesn't catch.
When the millet is soft and has absorbed the milk and the pumpkin is completely tender, take the pan off the heat.
Add the butter, cover, wrap the pan in a tea towel and leave to stand for 10 minutes.
Tips for success
- For a smoother porridge, mash the pumpkin before adding the millet.
- For a looser, more separate-grained porridge, reduce the milk to 450 ml.
- It thickens as it cools; loosen with a splash of milk when reheating.
- A heavy-based pan is essential, as milky millet catches easily.
Serving and storage
Serve hot with a knob of butter. Top with honey, a sprinkle of cinnamon, raisins or chopped walnuts.
Keep in the fridge for up to 2 days. Reheat on the hob or in the microwave with 2-3 tablespoons of milk.
Variations
- Oven-baked: after 10 minutes on the hob, transfer to a clay pot and bake at 160°C for 40 minutes.
- With apple: add a diced apple and a pinch of cinnamon with the millet.
- Dairy-free: cook in water only and finish with honey and a handful of dried apricots.
Calories and macros
Per serving (about 379 g):
Per 100 g: 95 kcal, P 2.9, F 3.1, C 14.3. An estimate based on average ingredient values. Your daily calories ›
