Millet tabbouleh – fresh millet salad

Name: Millet tabbouleh – fresh and fragrant millet salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: for about 4 person(s)
Cuisine: vegan, lactose free
Ingredients: 1 cup millet; 2 medium cucumber; 1 medium tomato; 0.5 medium red onion; 10 leaves (or more) mint; 1 handful parsley; 0.5 lemon (or more) (only the juice); 0.5 tbsp red wine vinegar; 2 tbsp olive oil; salt to taste; hot water + red wine vinegar

20-11-2018 / B S / No Comments / vegetables

cold appetizers cucumber easy appetizers easy salad onions side dish ideas summer appetizer vegan appetizers vegetarian appetizers

Today I would like to reccomend this millet tabbouleh which is a fresh millet salad. For those who do not know tabbouleh, it is a Levantine vegetarian salad served as an appetizer at the beginning of the meal. While the original recipe requires use of bulgur there are many varieties that allow to use rice, cooked barley, millet or just vegetables. Fresh and tasty, this salad is perfect summer appetizer or a side dish.

Millet tabbouleh – fresh and fragrant millet salad

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Category: appetizer, side dish

Cuisine: vegan, lactose free

Servings: for about 4 person(s)

Millet tabbouleh – fresh and fragrant millet salad

Vegan appetizer or a side dish - Millet tabbouleh – fresh and fragrant millet salad.

Ingredients

1 cup millet
2 medium cucumber
1 medium tomato
0.5 medium red onion
10 leaves (or more) mint
1 handful parsley
0.5 lemon (or more) (only the juice)
0.5 tbsp red wine vinegar
2 tbsp olive oil
salt to taste
hot water + red wine vinegar

Instructions below.
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Notes

45 minutes waiting time.

Instructions: Millet tabbouleh – fresh millet salad

Cut onion in half and then slice it thinly. Put onion in a bowl, cover it with some hot water and a few splashes of vinegar. Set aside for 5 – 10 minutes then drain and let it cool down completely.

Rinse millet under cold water and put it in a pot. Add 2 cups of water and a half of a teaspoon of salt. Cook on low – medium heat for 15 to 18 minutes without stirring the millet but allowing it to absorb all the water. Turn off the flame, stir and cool down completely.