Inspired by EA, aka “The Spicy RD“, I recently dipped into the bulk bin at Sprouts and came home with some millet. Millet is a gluten-free ancient grain, typically grown for bird seed in the United States. With 6 grams of protein per cup and a versatile flavor, this grain is not just for the birds!
Millet looks like little round seeds and is easy to cook with. This tabbouleh recipe, adapted from Vegetarian Times, is a perfect cool salad for a hot summer day. Double the recipe and eat if for lunch a few days in a row when it’s just too hot to eat anything else. You can even put it on top of some fresh lettuce for more cool crunch.
-2 Tbsp. plus 1 tsp. olive oil, divided
-1/2 cup millet, rinsed and drained, plus 2 Tbsp kept dry and separate
-1 large tomato, diced
-1 medium cucumber, peeled, seeded and diced
-1 bunch green onions (or 1 large Mexican green onion), chopped
-1/4 cup chopped fresh cilantro
-1/2 lime, juiced
-1-2 Tbsp. Sriracha hot sauce (adjust based on personal preference)
-salt & pepper to taste
-Heat 1 tsp. olive oil in medium saucepan over medium heat. Add millet and toast for 3 to 4 minutes, until dry and fragrant.
-Add 4 cups water, cover, and bring to a boil. Reduce heat and let simmer over medium-low for 15 minutes. Drain, rinse under cold water, and drain again.
-Transfer millet to a large bowl and add tomato, cucumber, green onion, cilantro, lime juice and Sriracha. Stir in remaining 2 Tbsp. olive oil and 2 Tbsp. dry uncooked millet. Season with salt & pepper.
Hi! I’m Alysa – dietitian, baseball wife, mom, celiac, justice advocate, and proud wearer of onion-goggles. From food & fitness to faith & family, I believe there’s inspiration to be tapped in our everyday lives. Join me! To learn more, click here.
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