Millet Tabbouleh

Name: Millet Tabbouleh
Cuisine: Italian
Ingredients: 1 cup millet, rinsed well; 2 cups spring or filtered water; 8–10 cherry tomatoes, coarsely chopped; 5–6 sprigs fresh mint, coarsely chopped; 2 cups spring or filtered water; 1 teaspoon sea salt; ½ red onion, fine dice; ⅓ cup pine nuts; 1 bunch fresh flat-leaf parsley, stems removed, coarsely chopped; 1 bunch fresh flat-leaf parsley, stems removed, coarsely chopped; Juice of 2 fresh limes; 3 tablespoons extra virgin olive oil

Preparation info

3–4
Servings

Difficulty
Easy

Appears in

Vegedibles

By Christina Pirello

Published 2023

About

I love the idea of tabbouleh but I really don’t love the idea of bulgur. I have made this gorgeous dish with quinoa with great results. I decided to try the nutty grounding grain millet for this version.

Ingredients

1 cup millet, rinsed well
2 cups spring or filtered water
1</

Europe
Italy
Side dish
Vegan
Gluten-free

Method

Place the millet and water in a saucepan over medium heat and bring to a boil. Add salt and reduce heat to low. Cover and cook until the liquid has been absorbed, about 20–25 minutes. Fluff the millet with a fork and transfer to a mixing bowl and allow to cool slightly before proceeding so as not to cook the tomatoes and herbs.

When the millet has cooled to warm, fold in tomatoes, mint,