Post by amirah on Jul 29, 2013 11:16:41 GMT -5
Millet Tabbouleh
3PointsPlus Value
Serves: 6
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 uncooked millet
2 cups 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 grape tomatoes, quartered
1 cup English cucumber, cut into small pieces
1/2 cup uncooked scallions, sliced
1/2 cup fresh parsley, chopped
1/2 cup 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.
3PointsPlus Value
Serves: 6
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 uncooked millet
2 cups 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 grape tomatoes, quartered
1 cup English cucumber, cut into small pieces
1/2 cup uncooked scallions, sliced
1/2 cup fresh parsley, chopped
1/2 cup 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.