Gluten-free Friday: Millet "tabbouleh"
Many international dishes use a variety of grains or pastas as their main ingredient. If you are observing a gluten-free diet, you can still enjoy global cuisine – you just have to know how to work around the typical main ingredients!
Traditionally made with bulgur (cracked wheat), tabbouleh is a classic Middle Eastern salad. To make this dish gluten free, try this recipe that swaps millet in place of the bulgur. Millet is a type of grain (and also used as birdseed), but it's gluten-free. It grows as tall grass and, like corn, forms as ears called "heads."
Serve this tabbouleh dish chilled as a side dish or as a light meal alongside cheeses, fruit and gluten-free artisan bread.
Gluten can be found in many different foods and products, from ketchup to soy sauce to candy and seasonings. While SheKnows.com tries to ensure these recipes are gluten-free, carefully read the ingredient labels of all food and food products you use for these recipes to ensure they are also gluten free.
Serves 4-6 people
- 1 cup millet
- 2 cups water
- 1/2 cup extra virgin olive oil
- 1 large cucumber, peeled, seeded and diced
- 3 plum tomatoes, diced
- 1/2 cup flat leaf parsley, stems removed, finely chopped
- 1/4 cup fresh mint, stems removed, finely chopped
- 3-4 scallions, finely chopped
- Juice of one small lemon
- Salt and pepper to taste
- Bring two cups of lightly salted water to boil, add the millet, reduce the heat to simmer and allow to cook for 15-20 minutes, or until all the water is absorbed. Remove from heat and allow to cool off slightly. Once cooled, place the millet in a bowl to further cool.
- In a separate bowl, add the chopped vegetables, parsley and mint, lemon juice and olive oil. Add the millet to the vegetables, season with salt and pepper and toss evenly to coat all the ingredients. Chill for at least 30 minutes prior to serving.