Millet Tabbouleh with Cilantro and Lime - 29g Carbs, 4g Fiber, 3g Sugar
From: Vegetarian Times - July/August 2011 p.50
Serves: 6
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.
1/4 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 (1 1/2 cups)
2 medium cucumbers, peeled, seeded, and diced (1 1/2 cups)
2 bunches green onions, white and green parts chopped (1 cup)
1/2 cup chopped cilantro
1/2 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.
Serves: 6
Serving Size: 1 cup
Nutrition per Serving:
240 Calories, 12g Total Fat, 2g Saturated Fat, 0mg Cholesterol,
4g Protein, 8mg Sodium, 29g Carbs, 4g Fiber, 3g Sugar
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