Kasza Jaglana z Pieczarkami

Ingredients · 4 servings

• 200 gMillet groat, rinsed
• 400 gButton mushroom, sliced
• 120 gOnion, diced
• 2 cloveGarlic, minced
• 40 gButter
• 400 mlVegetable broth, hot
• 10 gParsley, chopped (to serve)
• 5 gSalt
• 1 gBlack pepper, ground

Equipment

stovetop, sieve, bowl, knife, cutting board, skillet, saucepan with lid, spoon, serving dish

Instructions

1. 1
   Prepare Station

   Gather all ingredients and set out a sieve, bowl, knife, cutting board, skillet, saucepan with lid, spoon, and serving dish. · 5 min

   What to look for: All ingredients measured and tools within reach.

2. 2
   Rinse Millet

   Rinse the millet groats under hot running water in a sieve, then drain well so the grains are clean and not waterlogged. · 3 min

   What to look for: The rinsing water runs clearer and the grains look bright.

3. 3
   Brown Mushrooms

   Melt half the butter in a hot skillet, add sliced mushrooms, and fry until golden at the edges; transfer them to a bowl. · 8 min

   What to look for: Mushrooms are browned, glossy, and no longer releasing liquid.

4. 4
   Soften Aromatics

   Add the remaining butter to the same pan, then fry diced onion with garlic until soft, fragrant, and lightly translucent. · 4 min

   What to look for: Onion looks glossy and translucent without dark browning.

5. 5
   Simmer Millet

   Add rinsed millet and hot vegetable broth, stir once, cover, and simmer gently until the broth is absorbed, about 15 minutes. · 15 min

   What to look for: The surface looks dry and small steam holes appear between the grains.

6. 6
   Fold Mushrooms

   Fold the fried mushrooms into the cooked millet, then season with salt and black pepper until the earthy flavor is balanced. · 2 min

   What to look for: Mushrooms are evenly distributed through the fluffy millet.

7. 7
   Serve Warm

   Serve the millet warm in a dish, garnished with chopped parsley just before it reaches the table for a fresh finish. · 1 min

   What to look for: Parsley is bright green over the warm millet and mushrooms.