Millet ‘Kaszotto’ with Wild Mushrooms Recipe


Wild Honey and Rye Modern Polish RecipesA risotto, of course, is a classic Italian dish made with a very particular type of rice. ‘Kaszotto’ is a Polish variation, using millet, or kasza jaglana. which can be used in place of rice in a very similar way to making a risotto. The texture is different and the ‘kaszotto’ is less creamy, but it is lighter and a really good alternative. You can try this with different types of kasza; for example, crushed pearl barley (kasza je˛czmienna perłowa) works really well.

  • Yield: 4 Servings


  • 7 oz 1 cup (200 g) millet (kasza jaglana)
  • 1 tbsp vegetable oil
  • 1 white onion, finely chopped
  • 1 celery stick, diced
  • 1 garlic clove, finely chopped
  • 1¾ pints 4 cups (1 litre) vegetable stock
  • ¾ oz (20 g) dried mushrooms
  • 14 oz (400 g) mixed fresh wild mushrooms, cleaned and chopped
  • 1 tsp butter
  • 2 tsp chopped fresh parsley
  • sea salt and freshly ground black pepper
How to Make It
  1. Rinse the millet until the water runs clear, then drain in a sieve.
  2. Heat the oil in a large, wide pan, preferably cast-iron. Add the onion, celery and garlic, and cook over a low heat for 10 minutes until the vegetables are soft and translucent.
  3. Add the drained millet and stir well so that all the grains are coated in oil.
  4. In a separate pan, bring the stock to a gentle boil. Add the dried mushrooms. Add a ladleful of the hot stock to the pan with the millet, stirring until almost all of the liquid has been absorbed before adding another ladleful – leave the mushrooms in the stock to flavour it. Keep going until all the stock has been absorbed. The millet should soften after 10–15 minutes.
  5. Remove the mushrooms from the stock pan using a slotted spoon. Chop them and add to the millet pan. Stir in the fresh wild mushrooms and cook for 5 minutes.
  6. Stir in the butter and parsley, and season with salt and pepper. The ‘kaszotto’ shouldn’t be too dry and there should still be a bit of a bite to the grains. Serve hot.

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