Saffron Millet with Cockles

Name: Saffron Millet with Cockles
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Cuisine: International
Ingredients: 100 g Millet, raw; 500 g Fresh cockles in shell; 1 small Shallot, raw; 1 pinch Saffron strands; 1 tsp Olive oil

An original twist on risotto, blending the fine texture of millet with the briny flavors of fresh cockles.

MediumPrep 15 minCook 20 min2 servings

Nutrition facts

Per serving

427Calories

40gProtein

48gCarbs

7gFat

Values computed from the official ANSES / CIQUAL database.

27 detailed micronutrients

This recipe's vitamins, minerals and omega-3, with the % of recommended daily intake.

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Ingredients

Millet, raw100 g
Fresh cockles in shell500 g
Shallot, raw1 small
Saffron strands1 pinch
Olive oil1 tsp

Steps

1
Open the cockles in a covered saucepan over high heat with the chopped shallot for 3 to 4 minutes, then shell them and filter the juice.
2
Rinse the millet and toast it for 1 minute in the saucepan with olive oil.
3
Pour the cockle juice extended with water over the millet, add saffron, and simmer on low heat for 15 minutes.
4
Stir the shelled cockles into the warm millet just before serving, until nice and creamy.

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