Russian pumpkin porridge
Added by Maria Sorokina | Sun 20 Mar 2011 @ 13:19
This porridge is one of my favorite kinds of food for cold season. It\'s very comforting and it keeps warming me up from the inside for a long time. Millet porridge with pumpkin is one of my favorites especially when it\'s not just cooked on the stove, but baked in the oven. Then it get\'s its amazing golden crust. And apart from the crust, I don\'t know why but it\'s so much tastier to eat the porridge from a clay pot! The recipe adapted from Русская домашняя кухня written by Максим Сырников, a Russian author and blogger studying the history of Russian food).
400 gr pumpkin (peeled, deseeded and diced)
100 gr butter
1 liter of milk
1 cup millet
Rinse the millet using a sieve under cold water, then under hot water till the water runs through the millet clean. Bring the milk to boil in a medium pan, add the millet, season with salt, cover with a lid and cook on the low heat for 20 minutes.
Melt 1/2 of the butter in a medium frying pan. Add the pumpkin and cook on medium heat stirring occasionally for 20 minutes.
Heat the oven to 180C. Put a bit of butter into the clay pot (or other baking dish) and heat the pot in the oven for 3-5 minutes. Take the pot out and turn so that the butter covers its sides. Combine the millet with the pumpkin and place the porridge into the pot.
Bake for around 20 minutes till the porridge gets golden crust on top. Take out and add the rest of the butter.
Then take your spoon and deep it into the porridge while the butter is still bubbling around the clay pot and try it. Be careful - hot - but isn\'t it delicious? Now call everybody else to start eating.
Second half of the pumpkin I used to make savory pumpkin fritters: