Pshennaya Kasha with Pumpkin (Russian Millet Porridge)

Method

1. 1Rinse the millet in several changes of water until it runs clear, then scald it with boiling water and drain. This washes out the bitter coating millet is known for.
2. 2Peel and dice the pumpkin into 1.5 cm cubes. Smaller pieces melt into the porridge; larger ones keep some bite.
3. 3Put the pumpkin in a pot with the milk, water, and salt and simmer for 10–15 minutes until it softens.
4. 4Add the rinsed millet, return to a gentle simmer, cover, and cook on low for 20–25 minutes until the grain is soft and the liquid absorbed. Stir occasionally so it doesn't catch on the bottom.
5. 5Stir in the sugar. Mash some of the pumpkin into the porridge or leave it chunky, as you like.
6. 6Off the heat, add the butter, cover, and rest for 5–10 minutes so the grain swells.
7. 7Serve hot with an extra pat of butter, honey, or dried fruit.