Baked millet porridge
6 servings
80 minutes
Baked millet porridge is a simple yet surprisingly aromatic dish of Russian cuisine rooted in village traditions. Millet, with its delicate nutty flavor, pairs with rich and earthy white mushrooms, adding depth to the taste. The light sweetness of onions sautéed in lard gives the porridge a piquant richness. Baking in the oven creates an appetizing golden crust that retains pleasant softness and juiciness inside. This dish warms and nourishes, making it perfect for a cozy family lunch or dinner. Baked millet porridge is not only delicious but also has health benefits, providing the body with energy and vitamins. It is a simple yet soulful dish that conveys the warmth of Russian cuisine.
1
Boil the millet until half-cooked.
- Millet: 300 g
2
Chop the onion and lard finely.
- Onion: 2 heads
- Salo (cured pork fat): 100 g
3
Boil the mushrooms and chop them finely.
- Porcini mushrooms: 400 g
4
Fry onions and mushrooms in oil.
- Salo (cured pork fat): 100 g
- Onion: 2 heads
- Porcini mushrooms: 400 g
5
Mix the porridge with mushrooms, place it in a baking dish, and bake in the oven at 190 degrees until a crust forms.
- Millet: 300 g
- Porcini mushrooms: 400 g
