Millet and Pumpkin Kasha is a traditional Russian recipe for a classic porridge of pumpkin and proso millet in a milk base. The full recipe is presented here and I hope you enjoy this classic Russian version of: Millet and Pumpkin Kasha.
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This is a classic millet and pumpkin porridge recipe from Russia. Note that, as in most of Eastern Europe, proso millet (Panicum miliaceum) is the commonest millet type grown in Russia.
Ingredients:
1 sugar or pie pumpkin, or kabocha squash (about 500g of flesh)
700ml whole milk
220g proso millet
1 tsp sugar (or honey)
1/2 tsp salt
Method:
Quarter the pumpkin or squash then peel and scrape out the seeds. Chop the pumpkin flesh into 3cm pieces and weigh out 500g.
Place the pumpkin in an flame0 and oven-proof pot (a cast iron casserole [Dutch oven] is ideal). Set over medium heat, pour in the milk and bring to a gentle simmer. Reduce the heat, cover and continue to simmer for 10 minutes.
Whilst the pumpkin is cooking, wash the millet by placing in a strainer and rinsing it with water while swirling it with your hand until the water runs clear.
Once the pumpkin has simmered for 10 minutes, add the washed millet along with the sugar (or honey) and salt. Stir everything together then return to a simmer. Cover the pot and continue simmering for another 15–20 minutes, or until the millet has softened. During this time stir gently every few minutes to prevent the ingredients from sticking.
When the millet is soft transfer the pot to an oven pre-heated to 135°C and bake for 25 minutes.
