Post by amirah on May 26, 2010 10:38:47 GMT -5
Millet Tabbouleh
POINTS® Value: 2
Servings: 6
Preparation Time: 15 min
Cooking Time: 24 min
Level of Difficulty: Easy
Works with Simply Filling
This twist on tabbouleh uses millet instead of bulgur. It's a delicious, less common grain that almost tastes like popcorn when toasted.
3/4 cup(s) uncooked millet
2 cup(s) water
1 1/4 tsp table salt, divided
2 tsp lemon zest
2 Tbsp fresh lemon juice
2 Tbsp water
1 Tbsp olive oil, extra-virgin
1 cup(s) grape tomatoes, quartered
1 cup(s) English cucumber, cut into small pieces
1/2 cup(s) scallion(s), sliced
1/2 cup(s) parsley, fresh, chopped
1/2 cup(s) mint leaves, fresh, chopped
* 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.
POINTS® Value: 2
Servings: 6
Preparation Time: 15 min
Cooking Time: 24 min
Level of Difficulty: Easy
Works with Simply Filling
This twist on tabbouleh uses millet instead of bulgur. It's a delicious, less common grain that almost tastes like popcorn when toasted.
3/4 cup(s) uncooked millet
2 cup(s) water
1 1/4 tsp table salt, divided
2 tsp lemon zest
2 Tbsp fresh lemon juice
2 Tbsp water
1 Tbsp olive oil, extra-virgin
1 cup(s) grape tomatoes, quartered
1 cup(s) English cucumber, cut into small pieces
1/2 cup(s) scallion(s), sliced
1/2 cup(s) parsley, fresh, chopped
1/2 cup(s) mint leaves, fresh, chopped
* 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.