This simple and delicious dish was originally cooked over an open fire by carters who travelled across the steppes of southern Ukraine.
The recipe is adapted from Russian, German & Polish Food & Cooking by Lesley Chamberlain.
Ingredients:
225 g millet groats
600 ml vegetable stock
4-5 frankfurter sausages (or 115 g lardons or smoked streaky bacon, if preferred)
225 g mushrooms
fresh mint leaves
fried onions for serving
season to taste
Method:
Rinse the millet in a sieve under cold running water (skip this step if using sachets). Put in a pan with the stock, bring to the boil and simmer, covered, for 30 minutes. If you use the quick sachets, just empty them into the boiling stock, and cook as long, as per instruction, until the stock has been absorbed.
Heat some oil in a pan over high heat, and fry chopped sausages, stirring, until golden (or dry fry the lardons for 5 minutes until golden and crisp).
Add sliced mushrooms and fry for 10 minutes or until cooked and shrink in half.
Mix in the millet and chopped fresh mint leaves, add salt and pepper.
Bon Appetit!
