I love tabbouleh. Really love it. I love the feel of parsley in my mouth with the burst of lemon and tomatoes and the heady aftertaste of garlic and the soft but resistent grains as they balance in the munch. But what to do? How can you have tabbouleh when gluten glues you up? Is it possible to replace bulger wheat? Well, Millet is an obvious and easy substitution.
Why? Oh, I’m so glad you asked! Millet is a wonderful little grain. When cooked it goes soft, but retains an amazing resistence and grittiness that is just lovely in cakes and in salads. If you want to make a semolina cake without the wheat, think millet. If you want to make a polenta cake without the corn, think millet meal. Similarly, if you want to make tabbuleh without bulger wheat – go millet! I love this little grain – it really is in a class all of its own in the way it grinds, sprouts, cooks, behaves in flour blends and cooked dishes. Plus there are so many millets to choose from, they’re all powerhouses of nutrition and grow in a range of soils and climatic conditions. Go millet!! 🙂
Birdseed Millet Tabbouleh
1/2 cup cooked millet
1/8 cup extra virgin olive oil (optional – I generally don’t use, but some people like the way EVOO brings things together)
Juice of one lemon or one and half lemons depending on the size of your salad.
2 large garlic clove, crushed
3 – 4 small tomatoes, diced into small cubes
1 1/2 cups cucumber, diced into small cubes
3 spring onions, sliced very finely
1 1/2 cups fresh parsley, chopped very finely
3/4 cups fresh mint, chopped very finely
Freshly ground salt and pepper to taste – you’ll need a decent amount of salt to lift the salad and balance the lemon.
(ALTERNATIVES: Add in some greenery of choice, such as French sorrell, amaranth leaves, spinach leaves, shiso, rapini, baby kale.)
- Put 1/2 cup millet into a pot with 1 cup of water. Bring to boil and reduce to a busy simmer. Once the water is absorbed taste your millet for firmness. If it’s still crunchy and hard, add a little more water. Once it’s al dente to your taste and the water is absorbed, remove from heat.
- Put all ingredients into a bowl. Add and adjust EVOO, lemon juice, salt and pepper to taste.
- Refrigerate and serve chilled. Store in a clean container in the fridge for around 4 – 5 days.