Friday, June 15, 2012

Millet Tabouli Salad

Millet is a great gluten-free grain full of protein and and fiber. You can use it in place of quinoa or rice, in home made veggie burgers, warm cereals or in salads. Today I made a tabouli salad and replaced bulgur wheat with millet - just to switch things up a bit. You can serve this tabouli salad with my Baked Falafel Cookies for a middle eastern treat!





Millet Tabouli Salad
by Sarah Farsh June 15, 2012
makes a lot of salad...
  • 1 cup uncooked millet
  • 2 1/2 cups veggie stock (or water)
  • 2 bunches parsley
  • 1 pint grape tomatoes, diced in half
  • 1 large persian cucumber, diced
  • 1/2 cup fresh mint, chopped
  • 2 jalapinios, diced (keep out if your a baby)
  • 1 large onion, diced
  • 4 juciy lemons, juiced
In a medium sized pot, combine veggie stock or water with millet and bring to a boil. Once pot starts to boil, lower heat to medium/low and cook with lid on for 5min - do not remove lid. After 15min, uncover lid and fluff lightly with a fork. Cover pot again for additional 5 minutes and then remove from heat. Combine all veggies together in a large bowl and gently toss in millet. Serve chilled.

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