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Millet Burgers with Olives, Sun-Dried Tomatoes, and Pecorino
- 3 cups (720 ml) water
- 1 cup millet
- 10 chopped sun-dried tomatoes
- 1 garlic clove
- 1/4 cup pine nuts
- 1/3 cup pitted green olives, chopped
- 1/4 cup packed grated Pecorino-Romano or Parmigiano-Reggiano
- 4 large caper berries, stemmed and then minced
- 2 teaspoons minced fresh oregano leaves or 1 teaspoon dried oregano
- 2 teaspoons minced fresh marjoram leaves or 1 teaspoon dried marjoram
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
Directions:View on Epicurious
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