Saturday, October 22, 2011

Millet Tabbouleh with Mushrooms

The mushrooms give the Tabbouleh a meaty texture that completes the feel of an already delicious salad. I decided to use millet in this recipe as it is gluten-free and an alkaline grain, which makes it easier to digest than others (remember to soak it for at least two hours to shorten the cooking time).
So, be a curiouseed and join me in the tasting of this mouthwatering meal! Enjoy!


  • 8oz button mushrooms, sliced
  • 2 tsp minced garlic (about 2 cloves)
  • Juice of half a large lemon
  • 3 tbsp of olive oil
  • Salt, to taste
  • 1 cup of millet, soaked with 1 cup of water (filtered)
  • 1/2 tsp salt
  • 2 cups of water (filtered)
  • 1/2 cup of red onions, diced
  • 3/4 cup (packed) of Italian parsley, chopped
  • 1 1/2 cups of cherry tomatoes, halved

In a medium bowl, mix the mushrooms with the garlic, lemon juice, olive oil and salt. Set aside while they marinate.
Drain the millet and in a medium saucepan, bring it to a boil with the two cups of water and 1/2 tsp of salt.

Cover, lower the heat and simmer for 13-15 minutes.
Once the water of the millet has been absorbed, remove from heat and let it rest for 5 minutes, covered.

After that, you can fluff it up with a fork.

While the millet is cooking, mix the parsley, tomatoes and onions. 

 Finally, you can mix the tomato-parsley mixture, the marinated mushrooms (and their liquid) and the cooked millet. Adjust the salt if necessary. 



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