1 cup hulled millet
½ tablespoon duck fat, ghee or raw sesame oil
3 cups well seasoned stock, I used chicken
1 cup peeled, par cooked chestnuts
1 knob fresh young ginger, roughly chopped
12 fresh or raw dried walnut halves soaked overnight in lightly salted water, drained well
Bring the stock to a simmer
Heat a separate pan and add the fat or oil
Toss in the millet
Stir using a wooden spoon, keep it moving until the millet is evenly lightly toasted and nutty smelling
Pour the hot stock into the pan, being careful of the steam created
add the chestnuts and ginger
Stir to combine and cover with a tight fitting lid
Place on a diffuser and turn the heat to low
Cook for 30minutes
Turn off the heat but leave the lid on for a further 10 minutes
Stir gently to combine, the grains should be fluffy and very slightly sticky. For greater fluff factor toast a little more and add ¼ cup less stock
Serve with soaked walnuts, freshly steamed green beans and broccoli
We ate this with sticky slow roasted pumpkin, parsnips, onion and garlic and cultured red cabbage pickles; it was declared a big hit. A little grain and lots of vegetables, a fine meal makes.
Note: The fat and chicken stock are optional, I use them because they not only increase the nutrient value of this dish, they also contribute fantastic flavour, great texture and slow the absorption of sugars in the grains; so you stay satisfied for longer. The cultured vegetables assist your body to utilise the nutrients and provide plenty of vitamins, live enzymes and probiotic bugs; to aid digestion. These are some of the principles of nutrient dense dining.