Holly Davis
Holly Herself










Toasted millet with chestnuts, walnuts and ginger

Serves 4

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. You could use this mix to stuff a cooked golden nugget pupkin and if there is still sweet corn available it makes an excellent addition, as seen.