Entree: Ukraine – Carpathian Ukraine – Кулеша Kulesha (Millet porridge)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 1 1/2 cups (300 g) hulled millet
- 4 cups (950 ml) water
- 2 cups (475 ml) low-sodium chicken or vegetable broth
- 8 oz (225 g) smoked pork belly or thick-cut bacon, chopped
- 1 large onion, approx. 8 oz (225 g), finely chopped
- 8 oz (225 g) mixed fresh mushrooms (porcini/chanterelle/cremini), sliced
- 2 tbsp (28 g) unsalted butter
- 1/2 cup (120 g) sour cream
- 3 cloves garlic, minced (approx. 9 g)
- 1/4 cup (15 g) fresh dill, chopped
- 1 tsp (6 g) kosher salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 4 large eggs, approx. 50 g each (optional, fried on top)

Instructions

1. Rinse the millet under cold water until water runs clear. Drain.
2. In a medium pot, bring 4 cups (950 ml) water and 2 cups (475 ml) broth to a boil. Add the millet, reduce heat to low, cover, and simmer gently for 20–25 minutes, stirring occasionally, until grains are tender and most liquid is absorbed. If mixture becomes too thick, add up to 1/2 cup (120 ml) additional hot water.
3. While millet cooks, heat a large skillet over medium heat. Add the chopped smoked pork belly or bacon and render until fat is released and pieces are crisp, about 6–8 minutes. Use a slotted spoon to transfer crispy pieces to a plate, leaving rendered fat in skillet.
4. Add the chopped onion to the skillet with rendered fat and sauté until translucent and starting to brown, about 6 minutes. Add sliced mushrooms and cook until they release their liquid and it evaporates, about 6–8 minutes. Stir in minced garlic and cook 30 seconds more.
5. Stir the cooked onion-mushroom mixture and crispy pork pieces into the millet along with the butter, sour cream, salt, and pepper. Adjust consistency with a little hot water or broth if needed; kulesha should be thick but spoonable.
6. If using eggs, fry 4 large eggs in a separate skillet to desired doneness.
7. Divide kulesha among bowls, top each portion with a fried egg (optional), sprinkle with chopped dill, and serve hot with extra sour cream on the side.