Hello, friends. It’s been a long, steamy, sweaty, melty week, and I’ve been feeling under the weather, so I apologize for being a little scarce here at CR.
Oh, summer in D.C.. It’s my third July in the District, and I’m starting to think that being stuck in a lab for the first two might have been a blessing in disguise. (OK, I take that back — summer physics was never a blessing in disguise.) Fortunately, I have matcha banana soft serve , carob chia pudding , and loads of salads to keep me cool and refreshed. And now I also have this delightful millet dish, which puts a new twist on tabouli.
This recipe is part of my , where I highlight some of the vegan lunches I throw together on any given day. It’s a little bit like some of the lunchbox posts I used to share when I was on campus each day, but now that I’m a working gal again (two days a week in an office setting, three days from home), I don’t always need the lunchbox!
I’m sure you’ve all seen quinoa taboulis galore on vegan blogs, and rightly so: quinoa tabouli is very delightful, and it’s a good, gluten free option for those who don’t eat bulgur wheat. Because quinoa cooks quickly, it’s almost as easy to make as the traditional version, too (bulgur is wonderfully quick-cooking).
This week, though, I wanted to think outside the quinoa tabouli box, and it just so happened that I had a big bag of millet at home. It didn’t take me long to put this millet tabouli together, and I am so happy I did! It’s delicious, and in some ways, I think it’s a little closer to the traditional dish than is quinoa tabouli; millet has some of the firmness and bite of bulgur wheat, whereas quinoa tends to be quite tender.
Anyway, go ahead and make this with millet, or make it with quinoa, or make it with bulgur wheat, or heck, make it with hemp seeds for a raw spin. However you make it, I hope you’ll enjoy the dish as much as I have. Keep in mind that, though I used not one, but three herbs (basil, parsley, mint) you could use whichever one or two of these you have. It’s an easy recipe to modify.
1. Bring millet and water to a boil. Reduce the heat to a simmer, and cover the millet, leaving just a crack of air so that steam can escape. Cook till the liquid has absorbed and millet is tender (35 minutes or so). Fluff millet with a fork and let cool for 30 minutes or so.
2. When the millet has cooled a bit, transfer it to a mixing bowl and add the tomatoes.
3. Use a food processor fitted with the S blade (or a mini chopper, or a knife) to mince all the herbs together finely. Transfer them to the mixing bowl.
4. Whisk together the olive oil, lemon, and salt and pepper to taste. Pour it over the millet/tomato/herb mixture and combine well. Serve with a dollop of cashew cheese, if desired.