Boyar Millet Kasha (Porridge)

 Millet is a tiny and round-shaped grain, that usually has a yellowish color. It is edible (and it’s not only for feeding birds) and delicious grain with mild nutty taste. Millet is a quite popular grain in Russia, though not that much as buckwheat, but still it’s widely used and served as a savory side dish or breakfast cereal; and it is also good for adding to stews and soups.
 Millet is more than just an interesting alternative to common grains, it is a good source of anti-oxidants and vitamins, especially folic acid, niacin, calcium and iron. Millet is high in fiber and contains no gluten. Moreover, it helps to regulate blood sugar level, which is helpful for diabetics and those trying to lose weight.
Have you ever tried or cooked millet? What’s you favourite way to consume it?
Sundat Breakfast: Millet Kasha
 I called today Sunday Breakfast ‘Boyar Millet Kasha (Porridge)’. Boyars were members of the highest rank of the feudal aristocracies in 9-16th centuary in old Russia. They were immensely powerful people and occupied the highest positions in the government: boyars were the major legislators of old Russia, as members of The Boyar Duma (the advisory council to Tzar). Needless to say, it was extremely wealthy class with various privileges. I guess, their everyday food was diverse too, including spices and nuts (which were expensive and not affordable to the lower class), and they could enjoy this beautiful and delicious millet porridge. 🙂Boyar Millet Kasha (porridge)

Russian Boyar Millet Kasha (Porridge)

  • Servings: 3
  • Time: 30mins
  • Difficulty: easy
  • Print

Ingredients

Millet
200g millet
400ml milk
300ml water
a pinch of salt
1 tbsp sugar
Topping
50-60g black or brown raisins
1 large apple
1 tbsp sugar
1 tsp cinnamon
1/2 tsp vanilla, optional
50ml warm water
30g butter
2 tbsp sour cream, optional
2 tbsp chopped walnuts
2 tbsp honey
  • Wash millet thoroughly under running water.
  • Warm the milk and water in a medium saucepan, add millet, salt and sugar. Reduce heat to low, and simmer for 15-20 minutes or until millet is ready, stirring occasionally. The millet should be creamy, so add more hot water if it’s too dry.
  • Meanwhile, soak raisins in hot water for 5-10 minutes, drain.
  • Cut the apple into small cubes. In a small pan, add apple cubes, sugar, cinnamon, vanilla, water and simmer over medium heat for 5 minutes or until apple soft.
  • Stir in butter and sour cream, if using. Stir raisins and apple into the millet (or top). Top with nuts, raisins and drizzle the millet porridge with honey. Serve warm.
Enjoy!
Boyar millet porridge with apple and black raisins

27 thoughts on “Boyar Millet Kasha (Porridge)

  1. I adore millet. We used to eat it fro breakfast back in college. It was inexpensive, and it really filled us up for the day ahead. Our version was not half as delicious as yours, but reading this post really brought back some memories!

    • You know, when I studied at school it was never served there and I don’t know why… or may be it was, but rare and I don’t remember. Actually school food wasn’t good at all.. 🙂
      Thanks for stopping by and reading! Hope to see you again!
      Mila

  2. Pingback: Top 10 Recipes of 2015 | milkandbun

  3. Pingback: Kulesh | milkandbun

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