Soft and fluffy! No worries if you are not a fan of using the blender!
Ingredients:
100g of Millet or Rice
1 tsp brown Miso paste
500ml of Vegetable stock
2 Corn‘s worth of kernels
3 Kale/ Rainbow Chard Leaves
2 King Oyster Mushrooms, sliced lengthwise
Olive oil
Salt
Pepper
Directions:
Preheat an oven to 220°C. Toss the leaves in oil, salt and pepper, then cook in the oven for 10–15 minutes until crisp
Bring the vegetable stock to boil in a saucepan, then add the millet and miso paste. Turn the heat down and simmer for 15 minutes
Blend half the corn kernels into a puree
Place a frying pan over high heat. Once smoking hot, add the other half of the corn kernels in and cook for a few minutes until slightly blackened and charred, remove from the pan
Clean the frying pan and place back over high heat
Drizzle a little oil in the pan and place the mushrooms cut-side down. Fry for 3 minutes and flip over for half a minute then remove from the pan
Fold the corn puree into the millet. Taste and season with salt, pepper and a splash of sherry vinegar
Serve the millet topped with the mushrooms, leaves and charred corn
