With the advent of autumn, pumpkin matures in the gardens of our country - a beautiful, bright, tasty vegetable, from which you can cook almost anything you want. The pumpkin pleases us with an abundance of beneficial substances and the ability to storage, so that dishes from its fragrant pulp you can delight yourself almost all winter. In this article, we will tell you how to make garbase porridge in a slow cooker.

Tips for preparing garbuza porridge in a slow cooker

Porridge for porridge in various recipes is treated differently. Sometimes it is crushed with cubes and stewed until cooked, sometimes rubbing on a grater or scroll through a meat grinder, and then cooked along with the rest of the ingredients. It happens that the pumpkin is boiled separately, they are pierced until a homogeneous consistency and mixed with pre -prepared cereals.

Do not translate products for nothing and cook truly tasty and fragrant garbase porridge in a slow cooker will help you some recommendations:

1. Pumpkin can be several varieties that differ in size, smell, degree of sweetness. For porridge, a muscular vegetable is best suited. It is not difficult to find out such a detail if you buy a product in the market. Dishes from this pumpkin will be the sweetest and fragrant, and their taste can be enjoyed both in hot and cold.
2. Groups in the composition of garbuza porridge can be added either not to add. If you want an unusually delicate taste, it is better to use only pumpkin, sugar, spices and butter. If you want to cook cereal porridge, then take into account that with such a vegetable rice, millet, semolina or oatmeal are best combined with such a vegetable.
3. In porridge from pumpkin, ingredients such as honey, nuts, raisins and dried fruits will never hurt. Also, this dish is best seasoned with butter, or you can add fragrant seasonings, for example, vanillin, cinnamon, nutmeg.

Garbase porridge with semolina in a slow cooker

Small semolina is cooked quite quickly and allows you to give porridge a almost homogeneous and very delicate consistency. In such a dish, the most important thing is not to put too much semolina, otherwise the structure will come out excessively thick and viscous. Garbase porridge with semolina in a slow cooker is very easy to cook, and you will leave very little products:

• ripe pumpkin - 400 g;
• semolina - 4 tsp;
• butter - 30 g;
• milk - 300 ml;
• water - 100 ml;
• sugar, salt - to taste.

Preparation of garbuza porridge in a slow cooker is carried out in this way:

1. We clean the ripe and juicy pumpkin from hard crust, remove the seeds and rough fibers, three vegetables on a fine grater.
2. We pour the milk into the vessel of the multicooker and dilute with water so that it does not run away during cooking.
3. We turn on the program "Porridge" or "Cooking". We bring the contents of the bowl to a boil, put the pumpkin there and cook it in a given mode for 15 minutes.
4. We measure the right amount of semolina, pour into a glass or bowl. We constantly stir boiling milk with a plastic spoon and a thin stream pour the cereal.
5. We interfere with garbase porridge in a slow cooker for about 1 minute, until the cereal begins to boil. Now salt and sugarim to your taste.
6. After another 5 minutes, the garbase porridge in the slow cooker will be ready. Add butter to it and turn off the equipment.

Garbouz porridge with a piece

Cuscock is good because there is no need to cook it. Our goal in the process of preparing this garbase porridge in a slow cooker will be to properly treat the pumpkin. Group to the composition of the dish is added in the last turn and reaches at a warm temperature until cooked. Consider a list of what we need for such a recipe:

• ripe juicy pumpkin - 0.5 kg;
• couscous - 1 cup;
• butter - 50 g;
• salt - to taste;
• sugar-1.5-2 tbsp.

We will cook garbase porridge in a slow cooker in several stages:

1. First, we clean the pumpkin from the crust and seeds, we carefully choose the internal fibers with a spoon.
2. Now, sweat a grater on a grater or poke into very small pieces and immerse them in a potted pot. Sprinkle sugar, close the lid and leave for a couple of hours. After a time, the pumpkin will release juice.
3. Before starting cooking, we will check how much juice has stood out. If the pumpkin is dry, we pour such a amount of water so that the pieces are completely covered with liquid.
4. We turn on the “cook” mode and cook the pumpkin for 25 minutes. During this time, check the amount of water. If it boiled a lot, then add the right amount. At the end of cooking, the liquid should cover the pumpkin by about 2 cm.
5. At this stage, we plant garbase porridge in the slow cooker to taste and pour the couscous. Mix it with a hot pumpkin, turn it off the device, and leave the porridge for about 20 minutes in heating.
6. Add butter to the finished dish.

Garbase porridge with corn croup in a slow cooker

Corn porridge is boring in itself, but with pumpkin it can create a wonderful taste ensemble. Such a dish is useful for children, in addition, corn croup is considered one of the lowest -calorie. Moreover, it is rich in useful substances, so it is often inserted into the diet nutrition menu. We will make garbase porridge in a slow cooker from these components:

• pumpkin - 0.5 kg;
• cream - 300 ml;
• corn cereal - 100 g;
• sugar-1.5-2 tbsp.;
• salt - to taste;
• butter - 50 g;
• vanilla, cinnamon to taste.

Let's prepare garbase porridge in a slow cooker, following the instructions:

1. We clean the pumpkin from hard crust and seeds. Cut it into cubes in size about 1x1 cm.
2. In the slow cooker we throw a piece of butter and activate the "Frying" mode. Add the pumpkin and fry it for 5-7 minutes.
3. Pour 100 ml of cream into the bowl, change the program to the “Extinguishing” mode and cook the pumpkin for 15-20 minutes. During this time, she must completely soften.
4. We will transfer the finished pumpkin to the blender and aside to the state of mashed potatoes. And in the slow cooker, we will transfer the washed corn cereal. We pour it 200 ml of water and boil it in the Cooking program for 5 minutes.
5. Then add the remaining cream, suck and cook for another 10 minutes.
6. We shift pumpkin puree to corn, taste, sugar, if necessary, add spices.
7. Cook garbase porridge in a slow cooker for another 10-15 minutes.
8. Now turn off the device and leave the dish on the heating for 15-20 minutes.

Garbuza porridge in milk in a slow cooker

Garbuza porridge can only be cooked from pumpkin, completely without adding a cereal to it. It is worth noting that a pumpkin cut into pieces and stewed in this form is not as delicate and tasty as the one that is prepared in the form of mashed potatoes. If you want to make excellent porridge, prepare a blender in advance. By the way, such garbase porridge from a slow cooker will definitely like children, and you can make it sweet with honey, not sugar. As additional ingredients, you can add raisins or dried apricots at will, we will use the following ingredients in this recipe:

• pumpkin - 0.5 kg;
• water - 50 g;
• milk - 200 g;
• cinnamon - 0.5 tsp;
• raisins - 70 g;
• sugar is to taste.

Let's make cooking garbuza porridge in a slow cooker:

1. We rinse the raisins well with water from the tap and soak in boiling water for 10 minutes. Then we drain the water.
2. We free the pumpkin from seeds, fibers and crusts. We cut it with arbitrary large pieces, put in a multicier dish.
3. Pour water and milk into the bowl. Milk must be diluted with water so that when boiling it does not run away.
4. We turn on the program "Cooking", set the time on a timer equal to 20-25 minutes. In this program, cook the pumpkin until readiness. When it becomes completely soft, we catch it with a strainer or drain it through a colander, but so that the milk remains in the pan.
5. We shift the vegetable into a blender and beat to the consistency of mashed potatoes. We shift it back into a multicier bowl, sugar and salt to taste. Add cinnamon and raisins, mix.
6. In the program “Cooking” or “Extinguishing” we prepare garbase porridge in a slow cooker for a few more minutes, until the grains of sugar are melted. If the mashed potatoes are too thick, dilute it with milk to the consistency we need.

This porridge is delicious not only hot, but also cooled.

Garbuza porridge with dumplings in a slow cooker

Garbase porridge in a slow cooker can be made simply from pumpkin, from pumpkin with the addition of cereal, or you can make an unusual dish with dumps. These small pieces of fresh dough will add porridge, they are made easily and quickly using only flour, water and salt. Let us consider in detail the list of what we will prepare from garbuza porridge with dumplings in a slow cooker:

• pumpkin - 0.5 kg;
• milk - 500 ml;
• sugar - to taste;
• vanillin - to taste;
• flour;
• water;
• salt.

Let's try to cook garbase porridge with dumplings in a slow cooker in several stages:

1. We clean the pumpkin from all over, cut into cubes, put in the bowl of the device and fill it with water. Water should completely cover pieces of vegetable.
2. After activation of the cooking program, we cook the pumpkin until complete readiness. It will take about 30 minutes. Periodically try it for softness.
3. We throw completely softened pieces of pumpkin into a colander, leave to drain. Then we beat with the blender to the state of mashed potatoes and return to the multicier vessel.
4. Cooking the dough for dumplings. Pour the flour into a comfortable bowl, we take about 100 ml of water, add 1/3 tsp. Salt, stir and pour into flour. We knead the dough until it becomes steep enough and begins to spread from hands. We continue to knead on the table, trying to give the dough great elasticity.
5. Pour milk into pumpkin puree, pour sugar and vanillin. Add sugar to taste.
6. Install the program "Cooking", wait for the fluid to boil.
7. From the dough with our hands, we pinch off small pieces and throw them into a boiling milky-tone mixture. Mix the garbase porridge in a slow cooker periodically.
8. Cook it in this mode until the ducks are ready. Then let us brew about half an hour. The dough will absorb liquid and become even softer and more tender.

Garbuza porridge with dumplings in a slow cooker is ready. It is tasty both hot and in a cooled form. You can add butter to the warm porridge.

Garbase porridge with buckwheat and vegetables in a slow cooker

Sweet pumpkin porridge is more like a dessert or breakfast dish, but salty porridge with vegetables is food for a full dinner, and maybe even dinner. We will prepare it with buckwheat cereal, together with pumpkin we will use other vegetables: onions and carrots. Onions will give the dish an appetizing smell, carrots will give additional sweetness. Here's what we will make from a garbase porridge with buckwheat in a slow cooker:

• pumpkin - 300 g;
• buckwheat - 1 cup;
• onions - 1 pc.;
• carrots - 1 pc.;
• garlic - 2 teeth;
• vegetable oil - 2 tbsp.;
• salt is to taste.

We will figure out the stages of cooking garbuza porridge with buckwheat in a slow cooker:

1. Remove the peel and seeds from pumpkin, the pulp three on the grater. We also rub the peeled carrots, and finely chop the onion.
2. We wash buckwheat cereal in several waters.
3. Pour the oil into the multicier vessel and put vegetables into it. Having set the frying program on the panel, we cook them for about 10 minutes. At the very end, add chopped garlic cloves.
4. In the meantime, we boil water in the kettle. We pour buckwheat and salt into the fried vegetables. Pour boiling water so that the water covers the products 4 cm.
5. Now we turn on the “Extinguishing” mode and cook garbase porridge with buckwheat and vegetables in a slow cooker for about half an hour. During cooking, all the water should be absorbed into cereal, and buckwheat should become soft.

Garbuza porridge in a slow cooker. Video