Millet is rich in dietary fiber, both soluble and insoluble, and pumpkin are rich in vitamins, minerals, and antioxidants. Also, pumpkin is low in calories, which makes it a weight-loss-friendly food.
I eat millet and pumpkin porridge for breakfast several times a week and it keeps me full for hours. I typically use Instant Pot to make it, but if you don’t have one, you can easily make it a saucepan.
Ingredients
- Pumpkin – 1lb
- Millet – 1 cup
- Water – 5-7 cups
- Salt – to taste
- Cinnamon – to taste
Instructions
Cut the pumpkin into cubes and rinse the millet. Add the millet, water, and salt to a saucepan and set to medium heat. Allow millet to come to a light boil and then reduce heat to a simmer for about 20 minutes. For the stovetop, I recommend cooking 1 cup of millet with about 7 cups of water. In the Instant Pot, use about 5 cups. When porridge becomes thick, stir in pumpkin, and cook for another 20-30 minutes until tender. There should be some chunks when finished, so use the potato masher to make the porridge for more consistency. Add about 1 tablespoon of butter and a bit of cinnamon. Enjoy!
Leave a Reply