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?
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. 🙂
Russian Boyar Millet Kasha (Porridge)
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!
milkandbun 
Oh that looks delicious!!
And it is, hope you will make it for breakfast, Suzanne! 🙂
What a wonderful breakfast dish!
Thank you so much! 🙂
Very healthy breakfast!
It is! 😉
I’ve only ever used millet in savoury dishes, thrilled to have this recipe for a new breakfast treat, thanks
Millet is a pretty popular grain in my home-country, it’s used in savory dishes as well, but I like it sweet more. 🙂 And how do you cook it, Sandra?
I had to laugh at your bird feed statement! I love every ingredient in this porridge, and your photos make me want a bowl!
Hehe 😀 It’s very easy to make. Thanks for the lovely comment, Julie!
What a stunning photo – but seriously, I don’t think I have ever seen someone capture such a beautiful photo of porridge before!
Thanks a lot for your kind words, Gigi! It was a pleasure to read it!
So healthy and delicious – I eat porridge every morning, but not quite so elaborate as yours, I’ll have to give this a try for sure.
It’s so nice to read such funny and lovely comment from you, Loretta! 😀 What’s the porridge do you usually eat-oatmeal?
This looks so delish. And perfect for a cold morning. 🙂
Thank you Nell! I could eat it during summer-days too – it is very tasty! 😀
I have never cooked with millet but will certainly give it a try, thanks for the recipe.
You should, Norma! It tastes very good- you will not regret! You may click below link to have a look another delicious recipe with millet, that especially great for fall-season:
https://milkandbun.com/2013/11/14/russian-kasha/
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
I have only ever made millet into a salad, love your porridge – such a hearty bowl of healthy.
Have a happy day.
🙂 Mandy xo
You are absolutely right, Mandy, it’s very healthy grain. Do give it a go! it’s delicious recipe, I’m not exaggerating! 🙂
What a healthy looking breakfast and as usual your photos are awesome!
Oh Yeap, the bowl, filled with a healthful and yummy porridge!
Looks like a nice hearty and healthy breakfast…and your right probably what the privileged class could eat 🙂
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