Millet Tabbouleh with Cilantro and Lime
30 minutes or fewer
Millet can be cooked anywhere from 15 minutes for chewy, al dente grains to 30 minutes for a creamy mush. Here, a short cooking time and ample rinsing give millet a couscous-like texture. Finishing the dish with uncooked millet seeds lends it extra crunch.
- ¼ cup plus 2 tsp. olive oil, divided
- 1 cup millet, rinsed and drained, plus 2 Tbs. for folding in at the end, optional
- 2 large tomatoes, diced (1½ cups)
- 2 medium cucumbers, peeled, seeded, and diced (1½ cups)
- 2 bunches green onions, white and green parts chopped (1 cup)
- ½ cup chopped cilantro
- ½ cup lime juice
- 5–6 drops hot sauce, such as Tabasco
1. Heat 2 tsp. oil in large saucepan over medium heat. Add millet, and toast 3 to 4 minutes, or until dry and beginning to smell fragrant. Add 6 cups water, cover, and bring to a boil. Reduce heat to medium-low, and cook 15 minutes. Drain, rinse under cold water, and drain again.
2. Transfer millet to large bowl, and stir in tomatoes, cucumbers, green onions, cilantro, lime juice, hot sauce, and remaining 1/4 cup oil. Fold in remaining 2 Tbs. uncooked millet, if using. Season with salt and pepper, if desired.
July/August 2011 p.50