Pshennaya Kasha

Name: Pshennaya Kasha
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Cuisine: Russian
Ingredients: 1 cup yellow millet, rinsed; 2 cups water; 2 cups whole milk; 2 tbsp unsalted butter, cubed; 2 tbsp granulated sugar; 1/2 tsp fine salt

A traditional, velvety millet porridge cooked slowly in milk and finished with butter for a soothing breakfast.

30 minEasyServes 4260 cal/serving

RussianBreakfastStovetopVegetarianHigh FiberHalal-friendlyKosher-styleGluten-FreeNut-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreePork-FreeAlcohol-FreeNightshade-FreeCorn-FreeLow-Sodium

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Ingredients

1 cup yellow millet, rinsed
2 cups water
2 cups whole milk
2 tbsp unsalted butter, cubed
2 tbsp granulated sugar
1/2 tsp fine salt

Instructions

1

Rinse 1 cup rinsed yellow millet under hot water until water runs clear to eliminate any bitterness.
2

In a medium saucepan, bring 2 cups water and 2 cups whole milk to a simmer over medium heat.
3

Stir in 1 cup rinsed yellow millet, 2 tbsp granulated sugar, and 1/2 tsp fine salt.
4

Reduce heat to low, cover with a lid, and simmer for 20 minutes until millet is tender and liquid is absorbed.
5

Remove from heat, stir in 2 tbsp cubed unsalted butter, cover again, and let rest for 5 minutes before serving.

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Questions

What is Pshennaya Kasha?

A traditional, velvety millet porridge cooked slowly in milk and finished with butter for a soothing breakfast. This reference files it under Russian breakfast: made on the stovetop, rated easy and about 30 minutes start to finish.

How long does Pshennaya Kasha take?

As written, 30 minutes: 5 of prep and 25 of cooking. The longest single stretch is step 4 (20 minutes): "Reduce heat to low, cover with a lid, and simmer for 20 minutes until millet is tender and liquid is absorbed."

How do I know when Pshennaya Kasha is done?

Go by the cues in the method rather than the clock. Step 4: cook until millet is tender and liquid is absorbed.

Is Pshennaya Kasha vegan?

No, though it is vegetarian. What keeps it from vegan is 2 cups whole milk and 2 tbsp unsalted butter, cubed. For fully plant-based entries, see the vegan breakfast collection.

How long does Pshennaya Kasha keep?

Refrigerate what is left of Pshennaya Kasha within two hours and eat it within three days. Reheat gently on the stovetop.

Serve it with

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