Millet porridge with pumpkin, delicious and healthy breakfast, a great start to the day.
Cooking time 30 minutes
Milk 1.5% fat. 1 l
Millet 150 g
Pumpkin 200 g
Butter 50 g
Salt to taste
Rinse the millet, pour half of the milk into a saucepan.
Peel the pumpkin from seeds and skin.
Cut the pumpkin into cubes.
Add millet to a saucepan with milk and cook until tender.
Season with salt and pumpkin. Stir and add the other half of the milk.
Cook over medium heat until tender. Stirring. Season with butter at the end.
Arrange on plates and serve.