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Millet Burgers With Olives, Sun-Dried Tomatoes, And Pecorino

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Millet Burgers With Olives, Sun-Dried Tomatoes, And Pecorino

Ingredients

  • 3 cups (720 ml) water
  • 1 cup millet
  • 10 chopped dry-pack sun-dried tomatoes
  • 1 medium garlic clove
  • 1/3 cup pitted green olives, chopped
  • 1/4 cup pine nuts, toasted about 5 minutes in a dry skillet over medium heat until lightly browned and fragrant
  • 1/4 cup packed grated pecorino-romano or parmigiano-reggiano
  • 4 large caper berries, stemmed and then minced
  • 1 tsp dried oregano
  • 1 tsp dried marjoram
  • 2 tbsp unsalted butter
  • 2 tbsp olive oil
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