Millet Tabbouleh With Mushrooms Recipes
SPICED AND HERBED MILLET
Millet is an underused grain associated with rough-hewn, well-meaning vegetarianism: although we all think it might be good for us, we doubt it will be one of life's true pleasures. But when it is tossed in a little oil, well-seasoned and simmered in broth, it produces a toothsome graininess, not as nutty as bulgur but more interesting than couscous. Leftovers make a great grain salad the next day: think tabbouleh and add masses of freshly chopped herbs, a judicious amount of good olive oil and a spritz of lemon juice.
Provided by Nigella Lawson
Categories dinner, easy, lunch, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Place olive oil in a medium saucepan over medium-low heat. Add millet and stir until glossy. Add cumin and broth and stir.
- Raise heat and bring to a boil, then cover and reduce heat to low. Simmer gently just until millet has absorbed all the broth, about 25 minutes.
- Remove from heat and add lemon juice, parsley and extra virgin olive oil. Work them into the millet using a fork, fluffing mixture. Transfer to a warmed bowl and serve.
Nutrition Facts : @context http, Calories 429, UnsaturatedFat 9 grams, Carbohydrate 67 grams, Fat 12 grams, Fiber 7 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 235 milligrams, Sugar 3 grams
MILLET TABBOULEH WITH MUSHROOMS
Categories Mushroom Vegetarian Quick & Easy Wheat/Gluten-Free Boil
Yield 6 cups
Number Of Ingredients 11
Steps:
- In a medium bowl, mix the mushrooms with the garlic, lemon juice, olive oil and salt. Set aside while they marinate. Mix the parsley, tomatoes and onions. Set aside. Drain the millet and in a medium saucepan, bring it to a boil with the two cups of water and 1/2 tsp of salt. Cover, lower the heat and simmer for 13-15 minutes. Once the water of the millet has been absorbed, remove from heat and let it rest for 5 minutes, covered. After that, you can fluff it up with a fork. Finally, you can mix the tomato-parsley mixture, the marinated mushrooms (and their liquid) and the cooked millet. Adjust the salt if necessary.
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- Add millet and water to a large saucepan. Bring to a boil, reduce to simmer, cover, and let cook for 15 minutes. Most of the water should be absorbed, remove from heat and allow to sit for 2-3 minutes to fully absorb.
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- Basic Cooking. Cooking up a pot of millet is not so different than cooking rice. One cup of raw millet makes over 3 cups of cooked millet. In a medium-sized saucepan, add 1 cup of raw millet.
- Breakfast Porridge. One of the most common ways to eat millet is as breakfast cereal or porridge. To make it creamy instead of fluffy, simply cook the millet in more water.
- Breakfast for Dinner. There is a popular hot breakfast dish from South India called upma. It’s usually made with semolina called rava but I want mine to be gluten-free so I use millet.
- Healthy Appetizers. If you follow all my articles and recipes, you know that I will make fries out of anything! Well, millet is no exception. When millet is cooked to be a thick, creamy porridge, it is very similar to polenta and that means it is amenable to being turned into fries.
- In Place of Other Grains. Millet is capable of doing the job of pretty much any other grain. For example, tabbouleh is usually made with bulgur but a gluten-free version can be made with millet.
- Stuff Something. Stuffed foods are always fun to eat as well as satisfying. You can stuff tomatoes, mushrooms, zucchini, artichokes and so many other foods.
- Have a Ball. If you have ever had arancini, you know how delicious they are. Arancini are fried cheesy rice balls usually made with leftover risotto. You can make a pseudo-arancini using millet instead of rice and to make them even healthier, bake instead of frying them.
- Other Ways to Use Millet. There are so many other ways to use millet in your cooking. It can be used as a binder for veggie burgers like in my Roasted Beet Burgers.
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- Cheesy Millet-Stuffed Butternuts with Shiitakes and Kale Pesto. This hearty vegetarian dish is so jam-packed with flavor that you won’t miss the meat.
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- Choco-Nut Puffed Millet Squares. Skip artificial ingredient-laden Cocoa Puffs and make a batch of these squares instead. With just five ingredients that are gluten-free and vegan, there’s no excuse to skip this sweet treat!
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- Creamy Butternut Chickpea Millet. It’s hard to go wrong in a recipe that includes butternut squash, chickpeas and millet, but when you throw in fresh herbs, seasonings and veggies along with them, you’ve got a winner.
- Creamy Cauliflower Millet Mash. Swap out starch-heavy potatoes in favor of this hearty, healthy alternative. Thick and creamy, this recipe doesn’t taste exactly like traditional mashed potatoes, but in this case, that’s a good thing.
- Creamy Coconut Millet Porridge. You just might never return to making regular old porridge again after starting your day with this version. Velvety coconut milk, dark chocolate chips and pistachios (or your favorite nut) turn this simple breakfast into a real treat.
- Fall Harvest Bowl. Everything is more fun to eat in a bowl, and this fall harvest one is no exception. Chili-spice roasted squash and caramelized onions team up with millet and a kale salad for a healthy dinner that keeps you full for hours.
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- Summer Millet Salad. With Havarti cheese, cherry tomatoes, scallions, ample lemon juice and parsley, this is a refreshing starter for any dinner party.
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