Millet Tabouli

Millet is the world's most nutritious grain, rich in vitamin A, lutein, minerals, fiber and essential fatty acids.

Millet sustains a third of the world's population! It is used widely in Africa, India, and Western Asia. One of its advantages is that it can be grown in poor soil and in arid conditions. It is one of the oldest foods that humans have cultivated.

Millet is delicious! Millet is a perfect stand-in for cous-cous, rice, grits, or bulghur. I like to cook it and serve it like pasta, with fresh tomato sauce, or a little olive oil, garlic and grated cheese. Millet is gluten-free and a good alternative to wheat. Millet porridge is lovely for breakfast.

You can learn more about millet here:
http://chetday.com/millet.html
http://www.nutritiondata.com/facts/cereal-grains-and-pasta/5702/2
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=53

Millet Tabouli
This recipe is very healthy!
1 cup millet
1 & 1/2 cups broth (I used water plus 1 tsp Better Than Bouillon)
1/2 t. salt (omit if using bouillon or salted broth)
teeny pinch of turmeric
1 T. olive oil
Bring to boil, turn down heat to simmer, cover and cook until liquid is absorbed (20 minutes?). I like to turn it off just before it is done, cover and let stand 10 minutes. I cook it on the stove or I use a rice cooker.

I used fresh herbs from the garden. Garden celery has a much stronger flavor than store bought. Feel free to adjust the amounts to your own tastes.
1/2 cup minced fresh mint leaves
1/2 cup minced parsley
1/2 cup minced celery
2 green onions, sliced
zest of 1 orange (1 T.)
1 apple, 1/2" dice mixed with juice of 1/2 an orange
1/4 cup vinaigrette (I used Pear and Gorgonzola dressing from TJ's)

Stir the herbs and fruit and vinaigrette together, then stir in the millet.
This is the way I made it. I like it on the drier side rather than the soupy side - add more of anything if you wish! Enjoy!