We need to have a talk.
You see, there is a “new” ancient grain in town. I hate to say this, but she is giving you a run for your money. Her name is Millet and she has been tantalizing our family’s taste buds in ways you never could.
Millet is a nutrient-dense, gluten-free grain that is packed with healing health benefits. Millet also has a taste and texture that mimics wheat-based grains in ways that you, my dear quinoa, never quite achieved. Now, no need to fret. I will never turn my back on you completely. I have loved using you in risotto, southwestern flavored dishes, and in the most super-est super food I’ve ever made. This will not change. That being said, when I’m craving couscous or bulgur wheat, I’ve found a new love.
In addition to her great taste and texture, Millet knows how to nourish the body from the inside out. She is packed with magnesium (a mineral that over 90% of Americans are deficient in), as well as copper, manganese and phosphorus. In case you didn’t know, optimizing your magnesium level is an easy way to help lower blood pressure, fight off migraines, avoid respiratory issues, and even reduce your risk of developing type 2 diabetes.
Since ancient times, Millet has been a food staple in Asia, India, and many African countries. She was even mentioned in the Bible as an ingredient for unleavened bread. Did you get a Bible shout out, Quinoa? I didn’t think so.
In this Millet Tabbouleh, Millet is paired with the traditional tabbouleh ingredients of parsley, mint, tomatoes, onion and lemon. These ingredients work synergistically to create a satisfying and tasty dish that will help detoxify and cleanse from within. The parsley helps flush out carcinogens, mint aids in digestion, and the lemon will power your immune system through these last few days of winter.
Quinoa, you will always have a special place in my heart. Actually, our relationship was what got me curious about ancient grains in the first place. You are amazing! Unfortunately, you just can’t fulfill all of my culinary and nutrition needs. Please don’t feel bad.
It’s not you, it’s me.
Ingredients (Serves 4 – 6):
1/2 cup uncooked millet
1 bunch flat-leaf parsley
2 vine-ripe tomatoes
¼ cup red onion
3 tbsp extra virgin olive oil
2 tbsp fresh mint
½ lemon, zest and juice
½ tsp sea salt
Instructions (20 minutes, mostly hands-on):
Prepare your millet: In a small saucepan with a tight fitting lid, bring 1/2 cup millet and 1 cup water (or broth) just to a boil. Once boiling, cover, reduce heat to low, and simmer millet for 20 minutes, until liquid is absorbed and millet is tender. Remove from heat and fluff millet with a fork.
While millet cooks, prepare your produce: Chop 1 bunch flat-leaf parsley and 2 tbsp fresh mint, leaves and tender stems only. Transfer to a mixing bowl. Dice 2 vine-ripe tomatoes, gently squeezing out excess liquid before adding to greens. Small dice 1/4 cup red onion.
Pulling it all together: When millet is fully prepared, stir into veggies. Drizzle with 3 tbsp olive oil, lemon zest and juice, and 1/2 tsp sea salt. Stir to combine. Serve and enjoy!
Notes: This millet tabbouleh can be made up to a day ahead. Before serving, allow tabbouleh to warm to room temperature for about 30 minutes. This dish is naturally vegetarian, gluten-free, dairy-free and nut-free. Leftovers taste delicious topped with a fried egg for breakfast.