Millet Burgers with Olives, Sun-Dried Tomatoes, and Pecorino - OLDWAYS - Cultural Food Traditions OL

Name: Millet Burgers with Olives, Sun-Dried Tomatoes, and Pecorino - OLDWAYS - Cultural Food Traditions OL
Ingredients: 3 cups (720 ml) water; 1 cup millet; 10 chopped sun-dried tomatoes (do not use oil-packed); 1 medium garlic clove; ⅓ cup pitted green olives, chopped; ¼ cup pine nuts, toasted about 5 minutes in a dry skillet over medium heat until lightly browned and fragrant; ¼ cup packed grated Pecorino-Romano or Parmigiano-Reggiano; 4 large caper berries, stemmed and minced; 1 teaspoon dried oregano; 1 teaspoon dried marjoram; 2 tablespoons unsalted butter (optional – use all olive oil for vegetarian); 2 tablespoons olive oil

oldwayspt.org

Bring the water and millet to a boil in a medium saucepan over high heat. Cover, reduce the heat to low, and simmer slowly until it’s like a thick, coarse, hot

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Ingredients

3 cups (720 ml) water
1 cup millet
10 chopped sun-dried tomatoes (do not use oil-packed)
1 medium garlic clove
⅓ cup pitted green olives, chopped
¼ cup pine nuts, toasted about 5 minutes in a dry skillet over medium heat until lightly browned and fragrant
¼ cup packed grated Pecorino-Romano or Parmigiano-Reggiano
4 large caper berries, stemmed and minced
1 teaspoon dried oregano
1 teaspoon dried marjoram
2 tablespoons unsalted butter (optional – use all olive oil for vegetarian)
2 tablespoons olive oil