Pshyonnaya Kasha

Ingredients

Instructions

1. 1

   Rinse the millet in several changes of cold water until the water runs mostly clear. This removes excess surface starch and any bitterness. Drain well.

2. 2

   Combine the rinsed millet, water, whole milk, and fine salt in a medium heavy-bottomed saucepan. Set over medium heat and bring just to a gentle simmer, stirring frequently at first so the milk does not catch on the bottom.

3. 3

   Once simmering, reduce to low heat and cook uncovered for 12-15 minutes, stirring every few minutes, until the millet is tender and the porridge is creamy but still loose; it will continue to thicken as it stands. If it thickens too fast before the grains are fully tender, add a small splash of hot water or milk.

4. 4

   Stir in the unsalted butter and honey until fully melted and evenly incorporated. Cook for 1 minute more on very low heat to blend the flavors.

5. 5

   Remove from the heat, cover, and let the kasha rest for 5 minutes. This final rest allows the millet to finish absorbing liquid and gives the porridge a soft, fluffy texture.

6. 6

   Spoon into warm bowls and finish each serving with a little extra unsalted butter and honey. Serve hot.

Nutrition per serving

Notes

• •For a looser breakfast porridge, stir in 30-60 ml extra hot milk before serving.
• •Do not boil aggressively once the milk is added; a gentle simmer keeps the texture creamy and prevents scorching.
• •If your millet tastes noticeably bitter, pour boiling water over it after rinsing, drain, then proceed with the recipe.

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