Friday, 18 June 2010

Millet with Chestnut Puree

This is a probably an unlikely combination but that's what happens when one mistakenly buys a can of puree chestnut instead of the identically packaged lentils. In any case the result was successfully tasty in all its nuttiness.

To start with the millet, heat up some olive oil in a non-stick pan, add the millet and dry roast the grains over medium-high heat (I prefer them very lightly roasted). Then very carefully add two parts boiling water and the vegetable stock cube. Continue adding water as necessary and let it simmer for about 20'.

In another larger pan heat up some olive oil and add the chopped leeks until they soften. Then add the chopped carrots and season with cinnamon, nutmeg and pepper. When the millet is ready add the millet in the pan with the veggies. Finally add the chestnut puree with a bit of warm water and stir everything well.

Serves 2.

● 1 can unsweetened chestnut puree
● 1 cup unroasted millet
● 2 small leeks
● 2 carrots
● 1 vegetable stock cube (gluten & dairy free)
● cinnamon
● nutmeg
● pepper

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