INGREDIENTS:
1 Tbs. tahini
½ cup dry chestnuts, soaked overnight
1 medium yam diced
½ cup millets
1 ½ cup spring water
2 Tbs. extra virgin olive oil
1 onion diced
1 stalk celery, diced
1 large carrot, diced
1 clove garlic, minced
2 Tbs. shoyu soy sauce
½ tsp. sage
PREPARATION:
Clean soaked chestnuts, removing any skin and any imperfections, rinse.
Cook in pressure cooker with enough water to cover, for one hour
Separately cook the millets in 1 ½ cup of water, as soon as it comes to a boil, lower the heat and place a flame deflector under the pot (millet tends to burn easily), for twenty minutes.
In a skillet heat the olive oil, sauté the onions and garlic, add the yams, carrots, celery, and stir. Cover and cook on low heat, stir often.
Separately crumble the chestnuts and mix them in with the millet.
Mix the tahini with three tablespoons of hot water, and liquefy.
When the sautéing vegetables are tender, add the millet mixture to it. Then add the soy sauce and tahini and mix well.
Sauté and stir for ten minutes more.
Can be served hot or cold.