Millet Tabbouleh
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1/4 cup olive oil2 tsp olive oil1 cup millet (rinsed, drained)2 tbsp millet (rinsed, drained)2 large tomatoes, diced2 medium cucumbers, peeled, seeded, diced2 bunches green onions (white and green parts), chopped1/2 cup chopped cilantro1/2 cup lime juice5-6 drops hot sauce
1. Heat 2 tsp oil in large saucepan over medium heat. Add millet, toast 3-4 minutes (or until dry and beginning to smell fragrant)
2. Add 6 cups water, cover, and bring to boil
3. Reduce heat to medium-low, cook 15 minutes
4. Drain, rinse under cold water, drain again
5. Transfer millet to large bowl, stir in tomatoes, cucumbers, green onions, cilantro, lime juice, hot sauce and remaining 1/4 cup olive oil. Fold in remaining 2 tbsp uncooked millet (if desired)
6. Season with salt and pepper.
I refrigerated this a few hours before dinner, and I think it worked better as a cold salad.
Serving Size: Makes 6 one-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user HAWKEYERANT.
2. Add 6 cups water, cover, and bring to boil
3. Reduce heat to medium-low, cook 15 minutes
4. Drain, rinse under cold water, drain again
5. Transfer millet to large bowl, stir in tomatoes, cucumbers, green onions, cilantro, lime juice, hot sauce and remaining 1/4 cup olive oil. Fold in remaining 2 tbsp uncooked millet (if desired)
6. Season with salt and pepper.
I refrigerated this a few hours before dinner, and I think it worked better as a cold salad.
Serving Size: Makes 6 one-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user HAWKEYERANT.
Nutritional Info Amount Per Serving
- Calories: 155.7
- Total Fat: 9.9 g
- Cholesterol: 0.0 mg
- Sodium: 20.9 mg
- Total Carbs: 15.9 g
- Dietary Fiber: 3.4 g
- Protein: 1.9 g
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