Ingredients of Pumpkin Spinach Millet Porridge
| Pumpkin 100g | Spinach 2 leaves |
| Millet 50g | Water 900g |
Recipe of Pumpkin Spinach Millet Porridge
Step 1
There are many varieties of pumpkin in the market, but for cooking for children, it’s better to use a sweeter and more glutinous variety.
Step 2
As for green leafy vegetables, you can choose any, spinach is great, and you can also use baby bok choy or cabbage. But if you use spinach, be sure to blanch it to remove oxalic acid.
Step 3
I am quite picky about the whole grains we eat at home, especially millet, it needs to be of good quality to be fragrant when cooked.
Step 4
Even if you’re using pre-washed rice, I recommend rinsing it in water. If you want it to be softer, you can soak it for a while before cooking.
Step 5
First, cook the pumpkin and millet for a bit longer, bring to a boil over high heat, then reduce to low heat and simmer for about 30 minutes.
Step 6
After blanching, lightly chop the spinach and add it to the pot. Don’t cook for too long, just wait until the porridge thickens before adding it.
Step 7
When the porridge and pumpkin are cooked, remove from heat. It’s great to have it warm for breakfast or as a main dish.
Step 8
This time, I cooked the porridge for a bit longer, so it’s quite thick, with a layer of rice oil on top. The pumpkin has cooked to a soft, melt-in-your-mouth state, making it very comfortable to eat.
Step 9
Without any additional seasonings, the ingredients used are easy to digest and swallow. Simple, nutritious, and very practical as a baby porridge!
