|
|
Foodgeek: |
|
Rating: |
 |
Servings: |
1 recipe |
Prep. Time: |
|
Total Time: |
|
Ingredients: |
|
|
2 cups millet
4 cups water
2 to 2-1/2 lb. mushrooms, coarsely chopped
1/4 lb. lean bacon or salt pork with the rind removed, parboiled for 3 minutes, drained and diced
3 tbsp. butter or lard
1-1/2 cups chopped onions
Salt
1-1/2 tsp. finely chopped fresh mint leaves
|
Directions:
|
Bring 4 cups of water to a boil and add the millet. Simmer until half done, about 15 minutes.
Fry the mushrooms with the bacon or salt pork in the butter or lard over medium heat until half-cooked, about two minutes. Add the onions and cook for one more minute. Drain off the excess fat. Stir the mushrooms, bacon and onions into the millet and season with salt. Place the mixture in a buttered shallow 8-inch baking dish.
Bake uncovered in a preheated 350°F oven for three quarters to one hour, or until the hash is dry and crisp. Before serving, garnish with finely chopped mint.
|
Comments from olga
:
|
Tchoomak is the Ukrainian word for a carter or wagoner. This hearty dish was supposed to see him through long journeys over difficult and often dangerous roads.
Ukrainian Cuisine.
|
|
User Reviews: |
0 user reviews. Add your review of this recipe. |
|
|
