Millet Tabbouleh, a gluten-free twist on a classic dish with all the traditional Mediterranean flavors
Course Salads
Cuisine Mediterranean
Diet Gluten Free
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Servings 4servings
Equipment
Medium pot with lid
Citrus press
Ingredients
1cupRaw Millet
2cupsCold water
2Lemonsfresh lemon juice
1tspLemon zest
2Garlic clovescrushed
1tspSalt
1/2cupFlat-leaf parsleyleaves and stems, chopped
2Roma tomatoes chopped
1English cucumberchopped uniformly as the tomatoes
1/4cupFresh mintfinely chopped
3tbspExtra virgin olive oil
Instructions
In a small bowl, place the millet and rinse several times, squeezing the millet to clean it. Drain off the water.
To cook millet, place the cold water in a medium saucepan, add 1/2 teaspoon of salt and crushed garlic, and bring to a boil. Bring to a low heat, add the millet to the salted water, cover and cook for 10-minutes. Turn off and allow the millet to absorb the liquids, and cool.
In a medium bowl, whisk the lemon juice, zest, olive oil and a pinch of salt (more can be added later to taste). Stir in the fresh veggies, flat leaf parsley and mint.
Stir in a cup of the cooked millet at a time, allowing the mixture to blend. Transfer to a large serving bowl, garnish with sprigs of fresh parsley and serve.