The tasty combination of pumpkin and millet is quite popular in Russian cuisine. In this modern Russian recipe, honey gives the pumpkin-and-millet dish a sweet and aromatic flavor. As a quick and low-fat variation, just make millet porridge and add pumpkin peaces.
|500 g (=1.1 lb)||pumpkin|
|200 g (=1 cup)||millet|
|50 g (=3.5 tbsp)||butter|
|500 ml (=2 cups)||milk|
- Peel pumpkin, remove seeds and cut into 2 cm (app. 1 inch) chunks.
- Preheat a pan (or a casserole dish). Simmer pumpkin in butter over medium heat for about 20 minutes until it starts getting tender.
- Wash millet in warm water. Finally pour hot water over it to prevent millet from getting bitter.
- Bring 400 ml (app. 2 cups) water to boil, add some salt and simmer millet for about 10 minutes until half-ready. Skim off any scum that may form.
- Pour milk over the pumpkin, boil shortly, add millet and mix. Season with salt to taste.
- Preheat oven to 130C/270F, cover and bake for about half an hour.
- Beat the eggs and stir in the pumpkin-millet-mixture. Top with grated cheese and bake at app. 200C/390F for another 10 minutes until cheese is light brown.
- Arrange pumpkin-millet-gratin on serving plates, sprinkle with honey to taste. Melted butter can be served as a sauce separately.
For special occasions: Stir eggs in the pumpkin-millet-mixture (step 7) and fill in an empty pumpkin. Top with grated cheese and bake until cheese is light brown. Serve in the pumpkin.
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