Porridge with watermelon recipe in the oven. Pshonyan porridge with watermelon, milk and water

Porridge with watermelon is undoubtedly a cinnamon and savory herb, also cooked in the oven, and the milk porridge - friendship rice porridge, baked in watermelon - is very original, for the recipe and photo it goes to Svetlana Burov.

Garbuzova milk porridge pshonyano-rice baked in garbuz in the oven

I suggest you prepare watermelon porridge with millet and rice, not necessarily in a casserole dish or in a pot, but directly in watermelon in the oven. It’s so unexpected, it’s beautiful and it’s so delicious to go out.

You will make your loved ones happy if you put on the table not a saucepan or chavunok (as you cook in the oven), but a whole baked watermelon with milk millet - rice porridge.

If the children have never eaten porridge before, and you have made them dirty, then in any case you won’t be able to make them dirty. You can use a spoon to scoop up the savory porridge from the watermelon itself.

Try it - I'll give it to you.

For the recipe for watermelon porridge in the oven you need:

Garbuz – 1 pc.
Rice – 1 bottle.
Millet - 0.5 bottles.
Milk – 3 bottles.
Oliya vershkove – ¼ pack.
Water – 1 bottle.
Sil - 0.5 tsp.
Tsukor – 5 tbsp.

How to cook porridge in watermelon in the oven

Rice and millet are thoroughly washed with clean water.

Place the cereal in a saucepan (from the front) and simmer with added water and half the milk until ready. Salt and cherries (you can change the amount of salt and cherries to suit your taste).

Garbuz miy for additional sponges (bazhano).

Wipe dry.

We cut off the top with a tail - so we will have a lid for the watermelon pot (do not throw it away).

We clean everything in the middle (you don’t even have to throw them out, but then lubricate them once they’ve dried).

M'yakush (not all, about half of the mixture) is pulled using a knife or a tablespoon. They are chopped and boiled just a little bit.

After the wheat rice and watermelon bits have cooked, put everything in a watermelon pot, you can add some more zucchini (to your liking).

Fill the rice porridge with the milk that is left over, cover it with a watermelon cap and put it in the pre-heated oven at 200 degrees for 1.5-2 years (let it sit for an hour, depending on the size of your watermelon, which is great for me).

Once an hour has passed, we check the readiness of the cereal (if the cereal is not quite ready, you can rub the watermelon a few more times in the oven).

Add a top of oil to the cooked porridge in watermelon, and put in the oven for another 5 minutes.

Garbuza's porridge is ready.

Garbuzova porridge with rice and millet can be topped with honey.

Enjoy your appetite, Noteta and friends!

Recipe from the YouTube channel video: garbuzova (garbuzova) porridge with rice and pshon in dukhotsi, recipe author Oleksandr Krot

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The amount of ingredients is individual and should be based on the size of the watermelon, depending on the proportion of the wine that is added.

Pshonyana porridge in garbuz in the oven.

The watermelon is washed under the tap and the stem is removed by scraping it with a knife. We place the watermelon on a stable side, and cut off the top from the long side so that the filling can be removed.

We select the fibrous center from the mixture at once, scraping the cob with our hand, and then scraping it with a tablespoon. Since the walls of the watermelon are thin, it is necessary to work very carefully so as not to damage them, otherwise, instead of such a pot of watermelon, it will take time to boil.

Well, we are making a pot of watermelon, and that is the skins and the pulp, and the crust that comes from the top of the watermelon, with which we cover the porridge so that it simmers in the oven.

Transfer the watermelon to a deep-dish pan and place all the ingredients in it, one at a time.
Dodaemo rinse the pshono.

Afterwards we can wash the birthmarks. You can first soak it in hot water for 5 minutes.

Add a scoop of top oil to the watermelon pot.

We sizzle the zukor and a little salt. Since watermelon itself is sweet, the amount of zucchini needs to be changed.

Fill the pot of watermelon with milk and carefully mix all the ingredients with a spoon.

After which we cover it with a crust from a watermelon top.
Pour a little water, about the size of a flask, into the bottom of the heatproof dish.

We rearrange the shape with the watermelon and heat the oven to 160°C. Pshonian porridge in watermelon is cooked in the oven for a second time.

Transfer the finished watermelon to a dish, carefully opening the lid. You can top the porridge with juice from the watermelon baking process.

Then we pour the porridge in portions, not forgetting to scrape the watermelon pulp from the inner walls.

Depending on the variety of watermelon and its size, you can serve this porridge differently, for example, by cutting the watermelon into slices at once and together. You can serve pshonian porridge with whole watermelon.

You can top it with milk sauce, topped with honey.
Delicious!

Porridge cooked in an oven in a clay pot tastes like porridge cooked in a saucepan on the stove. Try cooking porridge from a mixture of wheat and rice grains with watermelon in the oven, and you will be convinced. The taste is tender, velvety, and eating such porridge creates a calm family harmony.

The recipe contains ingredients for a large three-liter pot for approximately 10 servings. If you want to prepare less porridge, change the proportion of products specified in the recipe.

warehouses

pshonyan cereal 1 tbsp.,
Rice cereal (round grain) 1 tbsp.,
fresh watermelon 0.5 kg,
milk 3.4 4.2% fat - 2 l.,
vershkova butter 180 g,
tsukor -3 tbsp. l.,
salt? tsp

How to prepare millet and rice porridge with watermelon for a miner

Cut the watermelon into large wedges of about 2 cm. The size of the watermelon pieces is not particularly important, so after an hour of cooking, the watermelon will soften and lose the shape of the pieces, turning into a single mass.
Place the whole watermelon at the bottom of a large three-liter clay pot, add three tablespoons of zucchini and salt (1/2 tsp).
Place a top of butter (150 g) cut into slices on top of the watermelon.
Wash the rice (1 tbsp.) and place on top of the watermelon with butter.
Wash the pshono thoroughly (1 tbsp.) So that it doesn’t get bitter. Rinse it first in a large bowl, pouring hot water and rubbing it with your hands, then in cold water. Place the millet on a sieve, once the water has drained, transfer the millet grain into a pot on top of the rice. Level the top.
Pour milk over the cereal, filling the pot to the brim.
Cover the pot with a lid and place in the oven at 170 degrees for two years. After about 15 min. Remove the pot from the oven and add more milk. Apply a few times, approximately 15 – 20 times per skin. After 30 minutes, mix together so that the grains and watermelon are mixed together. In an hour of boiling porridge and cereals, you will take about two liters of milk.
After two years of simmering the porridge in the oven, the cereal will swell, the oil will appear on the surface, and the porridge will acquire a uniform consistency. But the process of simmering the porridge is not yet completed. Sunburn the pot at the towel for another 40 minutes and only after that try the porridge.

Such a trivial way of preparing porridge makes it extremely tasty. Before serving, you can open the lid and put the porridge in the oven for another 5 minutes, so that it is covered with a crust, but not sticky, as you prefer. If you like thick porridge so that the spoon stands still, then bake the porridge as much as possible; if you like rare porridge, then do not bake it too much.

Pshonyan porridge with watermelon and milk has been loved by more than one generation.

Garbage and millet are extremely brown products. Garbage eaten with millet is a great supply of various vitamins, microelements and essential nutrients. Moreover, this herb has a low calorie content. It’s wonderfully suitable for proper, dietary food and the diet of those who watch their figure. Moreover, these products do not cause allergies. They can be used by adults and children from an early age.

The classic Pshonian porridge with watermelon is prepared in the traditional way - on fire. Pshonian porridge tastes just as delicious in the gorshchikhs. Porridge, cooked in the oven, comes out tender, light, aromatic. becomes more boiled and leaks out the honey-nutmeg smell of watermelon. Besides, the recipe for this herb is easy and quick. For this recipe, you can cook garbuzovo-pshonyan porridge and you will be completely satisfied.

You don’t have to go to the exact proportions if you add . If milk porridge is more suitable, put less vegetables per serving. You can experiment with gusto. Garbage has a natural sweet taste, which can be achieved by adding more zucchini or honey, or by adding salty herbs. Everything will remain in your likeness.

Preparation

1. The preparation of this herb begins with the advance preparation of the products. Peel the watermelon and remove the skins. Rinse under running water and cut into small cubes or small pieces.

2. Sort the millet. Remove the uncleaned grains and other flour, then rinse with cold water and sprinkle with dill. This kind of world will help you get rid of bitterness, which is the power of wheat grain.

3. Having drained the whole grain crop from the countryside, the miners begin to come back. Carefully place the peeled watermelon, millet, add zukor, salt. Vershkov oil|mastila| can be placed on the cob or at the end of cooking.

For those who are concerned about calories, you don’t need to add cinnamon; watermelon adds a little bit of malty ready-made herb, especially when choosing nutmeg varieties. For the eggplant you can add dried fruits, as well as rodzinki, dried apricots, and candied fruit. They also need to be thoroughly washed. If you add prunes, a sour taste will appear.

4. Next, we recall the potters of milk. A delicious herb is obtained by combining homemade milk and a product with a high content of fat. When does the calorie content of the finished porridge increase? It is not necessary to fill the pots to the top, because in the oven the wheat porridge with watermelon is boiling, and it spills over the edges of the mold, which burns and gives off an unpleasant smell. With this recipe, one third of the miners may lose their lives.

5. Cover with the lids and put them in . If there are no cracks, you can cover the porridge pots with foil. Cooking watermelon porridge in the oven requires a temperature of 150–180 degrees. Remember that clay and ceramic items last longer if they are placed not in a hot oven, but in a cold one. And then it is necessary to gradually increase the heating temperature.

6. After 30-45 minutes (depending on the selected temperature) it’s delicious