Millet Tabbouleh Salad
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Millet Tabbouleh Salad
Category
Side Dish
Prep Time
15 minutes
Cook Time
30 minutes
Calories
266
Author:
Giada De Laurentiis
Ingredients
- 1 cup raw millet
- 1 cup chopped flat-leaf parsley (about 1 large bunch)
- 1/3 cup chopped fresh mint leaves
- 1 shallot (chopped fine and rinsed under cold water)
- 1/2 cup peeled and diced English cucumber
- 1/2 cup chopped strawberries
- 1 1/2 teaspoons kosher salt
- Juice of 1 lemon
-
1/3 cup extra-virgin olive oil
- Baby arugula (baby spinach, or baby kale (optional))
Instructions
- Place the millet in a saucepan with 2 cups lightly salted water and bring to a boil over medium heat. Cover the pan, reduce the heat to low, and simmer the millet for 20 minutes. Remove from the heat and let stand for 10 minutes, then fluff with a fork. Let cool.
- Place 1 cup of the cooked millet in a medium bowl and reserve the rest for another use (cooked millet can be frozen for up to 2 months). Add the parsley, mint, shallot, cucumber and strawberries. Season with the salt, lemon juice, and olive oil. Mix well to coat evenly. Serve over greens, if desired.
Nutrition
Nutrition
- per serving
- Calories
- 266
Amount/Serving
% Daily Value
- Carbs
- 21 grams
- Protein
- 3 grams
- Fat
- 19 grams
- Saturated Fat
- 3 grams
- Sodium
- 875 milligrams
- Fiber
- 3 grams
- Sugar
- 2 grams
- Unsaturated Fat
- 15 grams
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