Salads and Dressings

Millet Tabbouleh

  • 1 cups Millet
  • 1/8 teaspoons Salt
  • ~ Pepper, freshly ground
  • 1/3 cups Raisins
  • 3 cups Parsley, loosely packed & stemmed
  • 1 tablespoons Shallot, finely chopped
  • 2 tablespoons Cilantro, finely chopped
  • 2 tablespoons Lemon juice, fresh
  • 2 teaspoons Honey
  • 2 teaspoons Dijon mustard
  • 1 tablespoons Safflower oil

    • Pour 2 cups of water into a saucepan and bring it to a simmer over medium heat.Stir in the millet, salt and a generousgrinding of pepper. Cover the pan and cook the millet until the water level drops just below the surface of the millet -- 10 to 15 minutes. Stir in the raisinsand reduce the heat to low; continue cooking the millet, covered, until all thewater has been absorbed -- about seven minutes more.

    Transfer the contents of the pan to a large bowl. Immediately stirin the parsely sprigs; the hot millet will cook them slightly. Loosely cover the bowl with plastic wrap and allow the millet to cool.

    Meanwhile, combine the shallot, cilantro, lemon juice, honey and mustard in a small bowl. Whisk in the oil. When the millet has cooled to room temperature pour the dressing over it and toss the salad well. Serve chilled on Boston or Bibb lettuce.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Cate Pierlet of Osoyoos, BC (Canada). 

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