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.
Millet Tabbouleh
Ingredients:
-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
Directions:
-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.
For more millet ideas, check out this post from The Spicy RD.
What is your favorite cool summer lunch? Do you ever cook with ancient grains?
Wow, this looks amazing! You know, I have never had millet! I need to try it out. Looks simple to make.
So happy to inspire the inspired RD! Your millet Tabbouleh looks fabulous and I love the addition of cilantro and Siracha (You know I like things spicy!) Thanks so much for sharing my millet post too 🙂
wow this looks great I need to eat more like this 🙂
This recipe looks delicious. I recently made a gluten free tabbouleh as well but subbed raw cauliflower for the grains.
I'm glad Maddy from Love Grown Foods turned me on to you blog – I can't wait to read more!
Kristen, I hope you try this recipe. It's really easy!
EA, thanks for the inspiration!
Rebecca, thanks for the comment, I am so excited about your app update!
Brittany, thanks for stopping by. Maddy is the best!