Kasza Jaglana
Traditional Polish golden millet groats gently rinsed to eliminate bitterness, simmered tender in lightly salted water, and finished with sweet farm butter and freshly chopped garden dill.
Ingredients
- • 200g Polish golden millet groats (kasza jaglana)
- • 450ml water or light vegetable broth
- • 30g unsalted Polish butter
- • 1/2 tsp sea salt
- • 2 tbsp fresh dill or curly parsley, finely chopped
- • Freshly cracked black pepper
Preparation Steps
To remove any natural bitterness from the millet, place the dry groats in a fine-mesh sieve and pour freshly boiled kettle water over them, followed immediately by a quick rinse under cold running water.
Transfer the rinsed millet groats to a heavy saucepan with 450ml of fresh water and half a teaspoon of sea salt. Bring to a boil over medium-high heat.
Reduce heat to low, cover with a tight lid, and simmer undisturbed for 15 minutes until all liquid is absorbed. Remove from heat and let sit covered for 5 minutes to finish steaming into fluffy, distinct grains.
Dot the hot millet with the butter, season with black pepper, and fluff gently with a fork as the butter melts through. Scatter with fresh chopped dill and serve alongside stews or roasted meats.