Kutia with millet instead of wheat or rice

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kithThreads: 2 Posts: 89 Joined: Dec 28, 09 ♀	Jan 2, 10, 01:32 #1
How strange/unusual would it be to make kutia with millet instead of wheatberries? I have to make it gluten free and I don't want to always use rice. I think I can use quinoa, too, but I'd like to use millet. How about kasha? Can kutia be made with kasha, too?

jonniThreads: 26 Posts: 4,181 Joined: Nov 27, 07 ♂	Jan 2, 10, 05:10 #2
I've seen something like kutia made with kasza jeczmienna, by someone from Ukraine - a little unusual but nice.

♂

Edited by: polkamaniac Jan 2, 10, 15:14 #3

We modified the original recepie to be made with ingredients we could actually find in my super market. The big changes are barley instead of wheat. You can usually find barley with the dried beans. You could probably substitute any whole dried grain, like oats. Even rice would probably work, but then it would be more like rice pudding and you would loose that whole grain texture. The other big difference is the supermarket did not have bulk poppy seeds. So I substituted Solo canned poppy seed filling. This is already processed and is about half sugars, so I cut the amount of sugar or honey from the original recipe.
An immediate improvement that comes to mind is that this could be made less labor intensive by making the porridge in a crock-pot. I also wonder if the pie filling and nuts could be mixed into the warm porridge, removing another step.
Some additional sweetness or pizazz could be in future versions. Being that this is a very classic dish it has a very subtle sweetness and simple flavor. The flavor could be nicely enhanced with a 1/4 teaspoon of vanilla, or a little cinnamon or nutmeg. If it isn't sweet enough your could add the entire can of pie filling or mix sugar into the porridge before it cools. If you wanted a more classic sweetener the original recipe uses honey, instead of sweetened pie filling, so that would add sweetness as well as a more authentic flavor. A popular flavor in these classic desserts is always dried fruit, such as raisins or apricots, which could add sweetness and a more complicated flavor as

kithThreads: 2 Posts: 89 Joined: Dec 28, 09 ♀	Jan 3, 10, 18:39 #4
We can't use barley because it has gluten. I'm going to try quinoa. Thanks for the responses.

Polonius3Threads: 1,005 Posts: 4,833 Joined: Apr 11, 08 ♂	Dec 4, 10, 23:39 #5
Merged thread: Kutia anyone? Anyone serve kutia (kucja) for Wigilia? Usually made of cooked wheat (but also rice or barley), enhanced with poppyseed, honey, raisins, nuts...

Polonius3Threads: 1,005 Posts: 4,833 Joined: Apr 11, 08 ♂	Dec 5, 10, 00:11 #6
Actually rice-based kutia was served in some manorhouses of pre-war Poland because wheat was regarded as too peasanty.

polkamaniacThreads: 1 Posts: 514 Joined: Aug 2, 09 ♂	Dec 10, 10, 19:02 #7
Actually kutia is very popular with the people of Poland.Kutia is the first dish of a traditional Christmas Eve meal.It symbolizes prosperity, peace and good health

pgtxThreads: 49 Posts: 6,327 Joined: Feb 14, 09 MEMBER ♀	Dec 10, 10, 19:12 #8
Polonius3: Anyone serve kutia (kucja) for Wigilia? yes, my mom makes it.... yumm...

♂

Dec 10, 10, 19:16 #9

jonni:

I've seen something like kutia made with kasza jeczmienna, by someone from Ukraine - a little unusual but nice.

Indeed, very interesting.
Some people I knew from Polish north said that they have never had kutia for Christmas, but those from the eastern territories said that this is an essential part of Christmas and that they do it with rice. In my home we do it every Christmas, but with wheat grains only.

Polonius3:

Actually rice-based kutia was served in some manorhouses of pre-war Poland because wheat was regarded as too peasanty

What??? But rich are usually inbred, so no surprise of this type of thoughts in their dull skulls. Better for more intelligent and simple people :)

Jurusz	Dec 22, 11, 12:52 #10
My mother always made it with rice: she was from Eastern Poland.

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