Recipes under 10 minutes are the best morning genre. Few people want to don a chef's hat in the morning or prepare elaborate dishes. To cook millet quickly, you can use two methods: 1) soak it overnight or 2) cook it al dente (in under 10 minutes). I enjoy both options. The rest is about combining flavors. We've already made millet with porcini mushrooms; today, it’s with capers and anchovies. For a sweet variation, boil the millet in water with 50-70 ml of coconut milk and serve it with berries or mango. Sprinkle with sesame seeds for added texture and flavor.
- 1/2 cup millet
- 2 tbsp. grated Parmesan
- 5-15 pcs. anchovies
- olive oil
- 1 tbsp. capers
Millet (soak in advance for faster cooking) should be boiled until tender in boiling water. You don’t need to add salt, as both anchovies and capers are quite salty. Season with grated Parmesan (or Pecorino!), drizzle with olive oil, add capers and freshly ground black pepper, and mix well. Serve with anchovies. Optionally, you can top it with a poached egg.
Millet (soak in advance for faster cooking) should be boiled until tender in boiling water. You don’t need to add salt, as both anchovies and capers are quite salty. Season with grated Parmesan (or Pecorino!), drizzle with olive oil, add capers and freshly ground black pepper, and mix well. Serve with anchovies. Optionally, you can top it with a poached egg.
