Millet Porridge with Pumpkin (Pshennaya Kasha)

This traditional Russian porridge combines complex carbohydrates from whole millet with vitamin-rich pumpkin and high-quality milk protein for a slow-releasing energy start to your day.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (2 servings), not per serving.

• 250 g (1 1/2 cups) cooked millet · 295 kcal in the whole recipe
• 200 g (7 oz) raw pumpkin, peeled and diced · 52 kcal in the whole recipe
• 300 ml (1 1/4 cups) semi-skimmed milk · 135 kcal in the whole recipe
• 15 g (1 tbsp) honey · 46 kcal in the whole recipe
• 7 g (1/2 tbsp) butter · 50 kcal in the whole recipe
• 1/2 tsp ground cinnamon and a pinch of salt

Method

1. Steam or boil the diced raw pumpkin with a little water for 10 minutes until soft, then mash it into a smooth puree.

   

2. In a saucepan, combine the cooked millet, pumpkin puree, semi-skimmed milk, and a pinch of salt.

   

3. Simmer over medium-low heat for 8-10 minutes, stirring occasionally, until warm, creamy, and well combined.

   

4. Remove from heat, stir in the butter, honey, and ground cinnamon, then rest covered for 5 minutes before serving warm.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.