Best 2 Millet Tabbouleh With Mushrooms Recipes

Millet tabbouleh is a delicious and healthy dish that is perfect for a summer meal. It is made with millet, a gluten-free grain that is high in protein and fiber. This recipe adds mushrooms, a good source of antioxidants and vitamins, for an extra boost of flavor and nutrition. The combination of millet, mushrooms, tomatoes, cucumbers, and herbs makes this dish a refreshing and flavorful side dish or main course. Let's dive into the detailed recipe to learn how to prepare this delectable millet tabbouleh with mushrooms.

Here are our top 2 tried and tested recipes!

TOASTED MILLET TABBOULEH

Toasted Millet Tabbouleh image

Millet is one of the most delicate of grains and can be prepared in three very distinct ways-it can be popped, toasted and simmered into a fluffy pilaf (as in this recipe) or left untoasted and made into a creamy porridge. It's a great source of plant protein and is gluten-free. We love using it here as the base for tabbouleh in place of the more traditional bulgur wheat.

Provided by Food Network Kitchen

Categories side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 9

Ingredients

2/3 cup millet
2 cups loosely packed parsley leaves, coarsely chopped
2 Persian cucumbers, finely chopped (do not peel)
1 medium tomato, finely chopped
4 radishes, finely chopped
3 scallions, white and green parts, finely chopped
3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

Put the millet in a medium saucepan over medium heat and swirl until lightly golden and toasted, 6 to 8 minutes. Pour in 1 1/2 cups of water and bring to a boil. Reduce heat to medium low, cover and simmer until most of the water is absorbed and the millet is tender, about 15 minutes. Remove from the heat and let sit, covered, for 10 minutes. Fluff with a fork and cool.
Combine the cooled millet, parsley, cucumbers, tomato, radishes, scallions, lemon juice, oil, 3/4 teaspoon salt and a few grinds of pepper in a medium bowl. Serve at room temperature or chilled.

MOROCCAN-SPICED CHICKEN WITH MILLET TABBOULEH

Moroccan-Spiced Chicken with Millet Tabbouleh image

I'm mixing metaphors a bit with this dish: a little Moroccan inspired, a little Middle-Eastern inspired. But the thing is, the flavors taste delicious together. This twist on classic tabbouleh is wonderful paired with grilled seafood, meat, or tempeh, and it's great on its own too!

Provided by Steven R. Gundry, MD

Categories HarperCollins HarperCollins Dinner Chicken Grains Dairy Free Wheat/Gluten-Free Quick & Easy

Yield 4 servings

Number Of Ingredients 21

Ingredients

For the chicken:
2 cups coconut yogurt, plain
Juice of 1 lemon
Zest of 1 lemon
Zest of 1 orange
1/2 teaspoon cinnamon
1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon turmeric
1/2 teaspoon sea salt
4 pasture-raised chicken thighs
For the tabbouleh:
2 cups cooked millet
1/2 cup minced parsley
1/2 cup minced mint
1/4 cup minced dill
1 teaspoon iodized sea salt
1 tablespoon extra-virgin olive oil
Juice of 1 lemon
1/4 cup red wine vinegar

Steps:

Marinate the chicken: In a large ziplock bag, combine the yogurt, lemon juice, lemon zest, orange zest, and spices. Add the chicken, and marinate for at least 1 hour. (If using tempeh, use the same marinade, but for 30 minutes.)
Preheat the oven to 375°F. Prepare a broiler pan or a sheet tray with wire rack by spraying with oil. Set aside.
Make the tabbouleh: Combine all ingredients in a large bowl, and stir well. Let the flavors meld for at least 20 minutes (which is perfect, since you need that time to cook the chicken).
Remove chicken (or tempeh) from marinade, pat dry with paper towels, and arrange on the prepared baking sheet. If your chicken has skin, place it skin-side down.
Bake the chicken for 20 to 25 minutes, then flip and bake for an additional 10 to 15 minutes, skin side up, until meat has reached 160°F and skin is crisp. Remove from heat, and let rest 5 minutes before serving.

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your tabbouleh.
Rinse the millet thoroughly before cooking. This will remove any dirt or debris.
Cook the millet according to package directions. Be sure to not overcook it, as this will make it mushy.
Let the millet cool completely before assembling the tabbouleh. This will prevent the tabbouleh from becoming watery.
Use a variety of vegetables in your tabbouleh. This will add flavor, color, and texture to the dish.
Don't be afraid to experiment with different herbs and spices. This is a great way to personalize your tabbouleh.
Serve the tabbouleh chilled or at room temperature. It is also delicious served warm.

Conclusion:

Millet tabbouleh with mushrooms is a delicious and healthy dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a light and refreshing meal, give this recipe a try. You won't be disappointed!