Kasza Jaglana na Słono

Ingredients · 4 servings

• 250 gMillet groat, rinsed
• 600 mlVegetable broth
• 120 gOnion, diced
• 60 gButter
• 10 gParsley, chopped (to serve)
• 4 gSalt
• 1 gBlack pepper, ground

Equipment

stovetop, sieve, pot, pan, knife, cutting board, spoon, lid, measuring jug, fork

Instructions

1. 1
   Prepare Ingredients

   Gather all ingredients, dice the onion, chop parsley, and set out a sieve, pot, pan, knife, board, spoon, lid, jug, and fork. · 8 min

   What to look for: Ingredients measured and tools ready on the work surface

2. 2
   Rinse Millet

   Rinse millet groats in a sieve under hot running water, shaking well until the water runs clear and the raw bitter aroma fades. · 3 min

   What to look for: Rinse water looks clear and the grains smell mild

3. 3
   Toast Groats

   Toast the drained millet in a dry pot over medium heat for 2 minutes, stirring, until steam disappears and the grains smell nutty. · 2 min

   What to look for: Grains look dry and separate, with a gentle nutty aroma

4. 4
   Add Broth

   Pour in 600 ml vegetable broth, add salt and black pepper, and bring to a lively boil while scraping grains from the pot base. · 3 min

   What to look for: Broth boils actively around evenly dispersed grains

5. 5
   Fry Onion

   Fry the diced onion in 60 g butter in a pan over medium heat until golden at the edges, fragrant, and soft in the center. · 8 min

   What to look for: Onion is golden, glossy, and softened in foaming butter

6. 6
   Start Simmer

   Stir half of the onion butter into the boiling millet, cover tightly, and reduce to very low heat so the surface barely trembles. · 2 min

   What to look for: Pot is covered and only a faint simmer remains

7. 7
   Cook Covered

   Cook covered for 15 minutes without stirring, until the broth is absorbed and small steam holes appear across the millet. · 15 min

   What to look for: Liquid is absorbed and small steam holes mark the surface

8. 8
   Finish Serve

   Fluff the millet with a fork, fold in the remaining onion butter, scatter parsley on top, and serve hot as a savoury side. · 2 min

   What to look for: Millet is fluffy, glossy with butter, and speckled with parsley