Pshennaya Kasha with Pumpkin (Russian Millet Porridge)

Rinse the millet in several changes of cold water until the water runs clear, then pour boiling water over it and drain — this removes the bitter, oily layer on the outside of the grain. Buying fresh, bright-yellow millet helps, since the bitterness grows as it ages and the oils go rancid. Store it in a cool, dry place and don't keep it too long. Scalding just before cooking gives the cleanest taste.

Yes, it's naturally gluten-free: millet is a gluten-free grain, and pumpkin, milk, and butter contain no gluten either. For a vegan version, cook it in plant milk such as oat or almond and finish with vegetable oil or a vegan spread instead of butter. Sweeten with sugar, honey, or maple syrup to taste. The method stays exactly the same.

Choose a sweet, dense variety — butternut, kabocha, or any firm cooking pumpkin — rather than a watery jack-o'-lantern type. Frozen pumpkin works well and can go straight into the milk without thawing; just cook it a little longer. Butternut squash is an excellent, reliably sweet substitute. The riper and sweeter the pumpkin, the less sugar you'll need.

For a soft, spoonable porridge use about 1 part millet to 3.5–4 parts liquid, counting the pumpkin's own moisture. Use more liquid for a looser, pourable kasha and less for a thicker one. Millet keeps absorbing liquid as it rests, so it firms up after cooking — loosen it with a splash of hot milk if needed. Cook it covered on low heat so the liquid soaks in evenly.

Yes — a baked version is traditional: transfer everything to a clay pot, or hollow out a small pumpkin and bake the kasha right inside it at 180°C until set and golden. Serve it hot with a knob of butter, honey, jam, or dried fruit like raisins and dried apricots. A sprinkle of cinnamon or a handful of nuts makes it more of a treat. It's a filling breakfast or a light supper.