Millet and Wheat Pie
9 servings
75 minutes
The millet and wheat pie is a tribute to Russian culinary tradition, which values simple yet nutritious dishes. The recipe is based on grains - millet and cracked wheat, making it hearty and rich. Its taste resembles classic porridge but gains sweet, warm notes when combined with sugar, cinnamon, and vanillin. A light acidity from vinegar adds zest, while the airy texture makes the pie surprisingly tender. It is perfect for family breakfasts or cozy evenings with tea. This pie reveals the richness of Russian cuisine, where the ability to turn simple ingredients into true gastronomic pleasure is a real tradition.
1
Rinse the grains well until the water is clear and cook them in a large amount of water (both grains can be cooked together as they take about 7-8 minutes after boiling). Do not overcook the grains to avoid turning them into jelly. Drain the water, rinse, and strain the cooked porridge again.
- Millet: 2 glasss
- Crushed wheat groats: 1 glass
2
Preheat the oven to 250-260 degrees, line the mold with paper, grease it, and sprinkle with breadcrumbs or semolina.
3
Beat the eggs with sugar, cinnamon, salt, baking soda, and vanillin. When the mixture thickens, while continuing to beat, pour in the oil in a thin stream. Add boiled grains and flour (to a thick consistency that doesn't spread) to the sweet 'mayonnaise', then pour in vinegar. Mix quickly and pour into a mold, spreading it evenly.
- Chicken egg: 2 pieces
- Sugar: 1 glass
- Cinnamon: 1 teaspoon
- Salt: to taste
- Soda: 1 teaspoon
- Vanillin: to taste
- Vegetable oil: 150 ml
- Wheat flour: 1 glass
- Vinegar: 50 ml
4
Bake for 25-35 minutes. After 20 minutes, reduce the temperature to 220.
5
The pie will rise in the oven but then sink - this indicates that the cooking process is finishing. Cool in the mold, covered with a towel, so the crust becomes soft.
6
Sprinkle with powder or cinnamon.
- Cinnamon: 1 teaspoon