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Unless otherwise noted, all recipes on this blog are free of gluten, peanuts, soy, corn, tomatoes, potatoes, shellfish, cane sugar, oranges, and yeast. Most recipes are also free of egg, dairy, and tree nuts (if used, reliable substitutions will be provided for these when possible). Check out my recipe index for a full list of recipes by category. 

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« PLUM APRICOT TART (gluten free, egg free, low sugar, vegan option) | Main | Old-Fashioned Food: Liver and Onions (gluten free) »
Sunday
Jul192009

Millet Tabouli with Roasted Red Pepper and Olives (gluten free, vegan, tomato free, lemon free)

Tabouli has always been one of my favorite foods. Back in the day, I loved making it traditional-style with bulgar, or sometimes used cous cous. When I discovered quinoa, I started making it with that, and when millet entered the picture, I started using millet. I always loved the light bright flavor, the crunch of cucumber, the juicy chunks of tomato, and the acidic bit of fresh lemon. These days, however, my tabouli is a little different - it turns out I'm allergic to tomato and lemon, two quintessential ingredients in any classic tabouli. So, I've made adjustments to my formula, and often substitute red pepper for tomato, and use dissolved vitamin C crystals for the acidic bite instead of lemon. Is it the same tabouli I used to make and love? No. But I'm not the same either. We all change, and so has my tabouli! I made this version of tabouli for my friend Lauren's bridal shower yesterday, and thought I'd share it with you. I threw in a few Moroccan oil-cured olives, roasted red pepper, and roasted garlic. The rich, nutty flavor of the roasted garlic added a nice twist, and the saltiness of the olives was balanced by the bright crunch of cucumber and the lightness of the mint. It was a hit at the party, and everyone loved it. I hope you enjoy it as much as we did!
MILLET TABOULI/TABBOULEH WITH ROASTED RED PEPPER AND OLIVES (gluten free, vegan, tomato free, lemon free)
1 c dry millet, soaked 6-8 hours in water
1 c packed chopped fresh parsley
1/4 c packed chopped fresh mint
1 cucumber, finely chopped (about 2 c)
2 roasted red peppers, finely sliced (about 1/2 cup) or 1 raw red pepper, chopped
6 scallions (white and green parts), finely chopped
5 roasted garlic cloves, finely chopped or 1-2 raw cloves, minced
1/2 c oil-cured black olives, pitted and sliced
2 tsp vitamin C crystals dissolved in 2 T water
1/3 c extra-virgin olive oil
salt and fresh cracked pepper to taste
  1. Soak millet in water for 6-8 hours. Rinse well, drain, and place millet in a large saucepan. Turn heat to medium-high and toast grains, stirring frequently, until they start to smell nutty. Add 3 1/4 c water, bring to a boil, then reduce heat to medium, cover, and cook until all water is absorbed, about 15 minutes. Millet grains should be soft, but still seperate - you want it fluffy, like couscous. Turn off heat, put cover back on, and let steam for another 15 minutes. Remove cover, fluff millet, and then let cool completely (I like to spread it out in a large cake pan to cool quickly).
  2. Prepare vegetables. Wash and chop parsley, mint, cucumber, and scallions. Slice roasted red peppers and roasted garlic cloves, and pit and slice olives.
  3. Place cooled millet in a large bowl, and break apart until grains are separated and fluffy. Add vegetables, olives, and herbs, and stir a few times. Add olive oil and dissolved vitamin C crystal water, and stir until well mixed. Add salt and pepper to taste.
  4. Serve immediately, or for best flavor, place in refrigerator and let sit for a few hours or as long as 1 day.

WANT TO SEE WHAT ELSE I MADE FOR THE BRIDAL SHOWER? Check it!
Plum Apricot Tart (gluten free, egg free, low sugar, vegan option)
Basil and Garlic Scape Pesto (gluten free, nut free)

 

 

 

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Reader Comments (2)

My millet turned out really soggy, but I do think that I followed the directions correctly. Do you have any good millet tips? I feel like I've just wasted a whole bunch of time.

February 19, 2011 | Unregistered Commentercody

Hi Cody,
Sorry your millet turned out soggy! That's a total bummer. It seems that some millet absorbs more water than other millet; I often have trouble getting a consistent texture from one batch of millet to the next. The thing about millet that is groovy is that cooking shorter time witih less water makes for light, fluffy millet, where cooking longer with more water makes thick, creamy millet like polenta. the trick is getting the right texture for your recipe. I've also gotten different results from one batch of millet to the next even though I use the same amount of water, which I don't understand, but it seems to be the case from what I can tell - wierd.

If your millet seemed too soggy, I have two suggestions. 1) Try adding less water next time, maybe 2 1/2 cups or so instead, and just watch it closely to make sure it isn't sticking/burning to the pan, and add more water if necessary. 2) don't cook it as long - the longer you cook the millet the mushier it gets. for a lighter millet, cook only until it is tender. If water remains, drain out the water and use as is.

If you can't make the tabouli with the millet the way it is, don't despair - try using the millet as a breakfast cereal with cinnamon, raisins, and some kind of "milk". Or use it in a soup; millet is wonderful with veggies and lots of spices and herbs. Or, chop up a head of cauliflower, steam it, then throw it in a food processor with a cup or two of cooked millet and process it until smooth, adding salt, butter/olive oil, sauteed garlic, and pepper. It's like mashed potatoes!

good luck!!!!

February 19, 2011 | Registered CommenterKim @ Affairs of Living
Sorry, no comments/questions allowed right now.
Hi reader! My schedule as full-time grad student with two part-time jobs doesn't allow me the time to manage comments. I hope you enjoy what you find and can figure out answers to any questions you may have. xo