Toasted Millet Tabbouleh Salad
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 220, total fat 9 G., saturated fats 1.5 G., proteins 6 G., carbohydrates 31 G., fiber 5 G., cholesterol - mg, sodium 390 mg, sugar 3 G.
Calories 220, total fat 9 G., saturated fats 1.5 G., proteins 6 G., carbohydrates 31 G., fiber 5 G., cholesterol - mg, sodium 390 mg, sugar 3 G.
Millet is one of the most delicate grains, and it can be prepared in three completely different ways: puffed, roasted and made into a fluffy pilaf (as in this recipe), or unroasted for a soft porridge. It's an excellent source of plant-based protein and is gluten-free. We love using it as a base for the Middle Eastern salad tabbouleh instead of the more traditional bulgur wheat.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2/3 cup millet, rinsed and drained
- 2 cups parsley leaves, coarsely chopped
- 2 smooth-skinned cucumbers, finely chopped (do not peel)
- 1 medium tomato, finely chopped
- 4 radishes, finely chopped
- 3 green onions, white and green parts, finely chopped
- 3 tablespoons freshly squeezed lemon juice
- 2 tbsp extra virgin olive oil
- Coarse salt and freshly ground black pepper
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Recipes with similar ingredients: millet groats, parsley, cucumbers, tomatoes, radish, green onions, lemon juice
Cooking the dish according to the recipe:
- Place the millet in a medium saucepan and cook over medium heat, stirring occasionally, until lightly golden, 6-8 minutes. Pour in 1.5 cups water and bring to a boil. Reduce the heat to medium-low, cover, and cook until most of the water is absorbed and the millet is tender, about 15 minutes. Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork and cool.
- In a medium bowl, combine the cooled millet, parsley, cucumbers, tomatoes, radishes, green onions, lemon juice, olive oil, 3/4 teaspoon salt, and a few grinds of black pepper. Serve the salad at room temperature or chilled.
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