Toasted Millet Tabbouleh Recipes
TOASTED MILLET
A round golden grain that resembles couscous, millet reamains the primary grain in much of Asia and parts of Africa. Americans know it mostly as birdseed, but it deserves a place at our tables for it's light, pleasant taste. Millet is rich in B vitamins, surpassing even brown rice and whole wheat. Millet can be a bit quirky to cook. Unless you steam it for an hour. as you would couscous, millet doesn't cook into even, separate grains. Some grains will be soft, like mashed potatoes, while others are still crunchy. This is part of its appeal. Information and recipe from Deborah Madison's Vegetarian Cooking for Everyone cookbook.
Provided by Sharon123
Categories Low Protein
Time 40m
Yield 3 cups
Number Of Ingredients 5
Steps:
- Rinse the millet quickly to wash off any dust, then drain, shaking off as much moisture as possible.
- Toast it in a large skillet over medium heat until the grains are dry, separate, and smell good.
- Bring 3 cups water to a boil in a 2 or 3 quart saucepan, and add 1/2 teaspoons salt. Stir in millet.
- Lower the heat and simmer, covered, for 30 minutes. Turn the millet iinto a bowl, season with pepper, and stir in butter to taste.
Nutrition Facts : Calories 252, Fat 2.8, SaturatedFat 0.5, Sodium 10.4, Carbohydrate 48.6, Fiber 5.7, Protein 7.3
TABBOULEH
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 cup bulgur as the label directs; cool. Mix with 1 diced peeled cucumber, 1 cup chopped parsley, 1/2 cup each chopped mint and scallions, 1/4 cup olive oil, 3 tablespoons lemon juice, 1 1/4 teaspoons salt, 1/2 teaspoon allspice and some pepper. Sprinkle with minced jalapeno and crumbled feta.
TOASTED MILLET TABBOULEH
Millet is one of the most delicate of grains and can be prepared in three very distinct ways-it can be popped, toasted and simmered into a fluffy pilaf (as in this recipe) or left untoasted and made into a creamy porridge. It's a great source of plant protein and is gluten-free. We love using it here as the base for tabbouleh in place of the more traditional bulgur wheat.
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put the millet in a medium saucepan over medium heat and swirl until lightly golden and toasted, 6 to 8 minutes. Pour in 1 1/2 cups of water and bring to a boil. Reduce heat to medium low, cover and simmer until most of the water is absorbed and the millet is tender, about 15 minutes. Remove from the heat and let sit, covered, for 10 minutes. Fluff with a fork and cool.
- Combine the cooled millet, parsley, cucumbers, tomato, radishes, scallions, lemon juice, oil, 3/4 teaspoon salt and a few grinds of pepper in a medium bowl. Serve at room temperature or chilled.
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8 INCREDIBLE WAYS TO COOK WITH MILLET - ONE GREEN PLANET
From onegreenplanet.org
Author Rhea ParsonsPublished 2020-07-30Estimated Reading Time 7 mins
- 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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100% (1)Estimated Reading Time 5 minsCategory Salads
GIADA'S MILLET TABBOULEH SALAD RECIPE - TODAY.COM
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3.6/5 (134)Category Side Dishes
- 1. Place the millet in a saucepan with 2 cups lightly salted water and bring to a boil over medium heat.
- 4. Place 1 cup of the cooked millet in a medium bowl and reserve the rest for another use (cooked millet can be frozen for up to 2 months).
MILLET TABBOULEH (GLUTEN-FREE) - BLISSFUL BASIL
From blissfulbasil.com
4.5/5 (2)Category Salad, SideServings 6Total Time 35 mins
- Add the millet and water to a medium saucepan. Bring to a boil over high heat, reduce the heat to low, cover, and simmer for 10 minutes, or until most of the water is absorbed and the millet has puffed up a bit. Remove from the heat and let stand, covered, for 5 minutes, or until the remaining water is absorbed. Remove the lid and fluff with a fork.
- Meanwhile, prepare the vinaigrette. In a small spouted mixing bowl, whisk together the olive oil, lemon juice, red onion, sea salt, and black pepper until emulsified.
- In a large mixing bowl, combine the millet, tomatoes, scallions, parsley, mint, and hemp seeds (if using). Pour the vinaigrette over top and toss to coat. Taste and season with more sea salt and black pepper, if desired.
- You can enjoy it as is, but I recommend refrigerating it for at least 30 minutes to marinate and allow the flavors to meld. Keep chilled until serving.
MILLET TABBOULEH | GLUTEN-FREE + EASY - FROM MY BOWL
From frommybowl.com
5/5 (1)Category SaladCuisine AmericanTotal Time 40 mins
- add the millet, 1 1/3 cups (315 ml) of water, and a pinch of salt to a medium saucepan. Bring to a boil over high heat, then cover and reduce the heat to medium low; simmer for 20 minutes, then remove the lid and fluff with a fork. Transfer to a bowl and let cool.
- In the meantime, combine the lemon juice, oil, and garlic together in a small bowl and let marinate while the millet cooks; this helps to mellow out the garlic flavor and infuse the oil. You can also chop and prepare the remaining ingredients during this time.
- once the millet has cooled in its bowl, add the tomato, cucumber, parsley, mint, green onions, salt, and garlic/lemon/oil mixture to the bowl. Use a spatula to fold everything together until all ingredients are uniformly distributed. Let sit for at least 10 minutes, to allow the flavors to mingle.
- serve chilled, and as desired; this dish is a fresh & filling side to a meal, or can be topped with protein of choice for a main.
GLUTEN-FREE MILLET TABBOULEH (VEGAN) - VANCOUVER WITH LOVE
From vancouverwithlove.com
Servings 2Estimated Reading Time 3 minsCategory Main Course, Salad, Side DishTotal Time 10 mins
- In a large bowl, mix the cooked millet with the garlic, parsley, tomato, cucumber, olive oil, lemon juice and pine nuts.
- Divide the salad between two bowls and serve as a delicious side dish – or eat the whole lot as a meal on its own!
MILLET TABBOULEH | RECIPES | WW USA
From weightwatchers.com
Cuisine Middle EasternTotal Time 1 hr 24 minsServings 6
- Heat a large nonstick skillet over medium heat. Add millet; cook, stirring frequently, until millet looks and smells toasted, about 4 minutes.
- Transfer millet to a medium saucepan. Add water and 3/4 teaspoon salt; bring to a boil. Reduce heat to low and simmer until millet is tender, about 20 minutes.
- Meanwhile, in a large serving bowl, combine lemon zest, lemon juice, water, oil and remaining 1/2 teaspoon of salt. Add tomatoes, cucumbers, scallions, parsley, and mint; toss well to coat.
- Fluff cooked millet with a fork; let cool to room temperature or until just slightly warm. Add millet to serving bowl; toss well. Cover and refrigerate at least 30 minutes for flavors to blend. Toss before serving. Yields about 3/4 cup per serving.
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