Millet Tabbouleh
Very easy to make, this salad can be used as a side, or garnish on a simple green salad. Refreshing and clearing, I sometimes just eat the salad by itself during the warmer months.
Servings: 4 servings Prep Time: 30 minutes
Ingredients
1 cup millet (or quinoa or amaranth)
2 cups water
2 cups parsley, chopped
Pinch of sea salt
1 tomato, diced
½ cucumber, diced
½ tsp. each thyme and marjoram
1 clove minced garlic, optional
3 T. lemon juice
Instructions
In a large, dry saucepan, toast the raw millet over medium heat 4-5 minutes. The millet will become fragrant and become a rich gold color.
Add the 2 cups of water and a sprinkle of salt to the sauce pan. Mix. Bring to a boil, decrease and simmer covered for 15 minutes. Uncover to stir only 1 or 2 times just to make sure the millet isn’t sticking to the bottom of the pan. Remove from heat and allow to cool. The millet will continue to absorb remaining moisture as it sits. Don’t over stir or vigorously stir, unless you want a paste.
Once the millet is cooled, gently combine millet, parsley, cucumber, tomato, herbs and lemon. Adjust your seasonings.
Recipe Notes
Millet is high in protein, vitamins and minerals. Parsley is rich in chlorophyll and vitamin C. Tabbouleh contains all 5 flavors and benefits all organs. In particular it strengthens Stomach and Spleen, and nourishes Liver and Kidney. It has an astringing nature, aids in digestion and helps regulate leaking conditions such as incontinence and excess sweating.
Enjoy,
April
