Best 5 Toasted Millet Tabbouleh Recipes

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"Toasted Millet Tabbouleh: A journey into the delectable realm of flavors awaits you as we explore the art of crafting this Middle Eastern dish. With its vibrant hues and tantalizing flavors, Toasted Millet Tabbouleh offers a delightful balance of textures and tastes. Embark on a culinary adventure as we delve into the secrets of preparing this mouthwatering vegetarian dish, perfect as a refreshing salad or a wholesome meal."

Check out the recipes below so you can choose the best recipe for yourself!

TABBOULEH WITH POMEGRANATE SEEDS



Tabbouleh with Pomegranate Seeds image

Antioxidant rich pomegranate seeds, called arils, add a bright pop of tart sweetness to savory dishes like salads, grain and rice dishes, and sauteed or roasted vegetables.

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add a 12-ounce bag frozen riced cauliflower and broccoli, 1/2 cup finely chopped green beans, 1 minced garlic clove, 1 teaspoon kosher salt and 1/4 teaspoon pepper; cook until crisp-tender, 2 to 3 minutes. Transfer to a bowl to cool. Stir in 1 tablespoon each lemon juice and olive oil, 1/2 cup pomegranate seeds and 1/4 cup each chopped parsley and mint.

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 in our Toasted Millet Tabbouleh as the base for tabbouleh in place of the more traditional bulgur wheat.

Provided by Food Network

Categories     gluten-free,Middle Eastern,side

Time 1h

Yield 4 servings

Number Of Ingredients 9

⅔ 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 tbsp fresh lemon juice
2 tbsp 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 ½ 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, ¾ teaspoon salt and a few grinds of pepper in a medium bowl. Serve at room temperature or chilled.

MINT-MARINATED SHRIMP WITH TABBOULEH, TOMATOES, AND FETA



Mint-Marinated Shrimp with Tabbouleh, Tomatoes, and Feta image

Categories     Salad     Cheese     Garlic     Leafy Green     Herb     Shellfish     Tomato     Side     No-Cook     Dinner     Lunch     Feta     Shrimp     Summer     Bulgur     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 12

2 cups medium or coarsely cracked bulgur*
1 1/2 cups water
1/2 cup plus 2 tablespoons fresh lemon juice
1/3 cup plus 2 tablespoons olive oil
6 tablespoons chopped fresh mint, divided
2 teaspoons coarse kosher salt, divided
20 cooked peeled deveined large shrimp with tails intact
3 plum tomatoes, seeded, coarsely chopped
1/2 cup finely chopped arugula
1/2 cup crumbled feta cheese (about 3 ounces)
2 green onions, chopped
1 garlic clove, minced

Steps:

  • Stir bulgur, 1 1/2 cups water, 1/2 cup lemon juice, and 1/3 cup oil in large bowl. Let stand until bulgur is tender and most liquid is absorbed, about 2 hours.
  • Meanwhile, whisk together remaining 2 tablespoons lemon juice, 2 tablespoons oil, 3 tablespoons mint, and 1/2 teaspoon salt in medium bowl. Mix in shrimp. Marinate 30 minutes, stirring occasionally.
  • Drain off any excess liquid from bulgur. Mix in tomatoes, arugula, feta, green onions, garlic, remaining 3 tablespoons mint, and 1 1/2 teaspoons salt. Season salad to taste with pepper.
  • Mound salad in large shallow bowl or on individual plates. Spoon shrimp and dressing over and serve.
  • *Also called cracked wheat; available at supermarkets, specialty foods stores, and natural foods stores.

TOASTED MILLET



Toasted Millet image

A round golden grain that resembles couscous, millet reamains the primary grain in much of Asia and parts of Africa. Americans know it mostly as birdseed, but it deserves a place at our tables for it's light, pleasant taste. Millet is rich in B vitamins, surpassing even brown rice and whole wheat. Millet can be a bit quirky to cook. Unless you steam it for an hour. as you would couscous, millet doesn't cook into even, separate grains. Some grains will be soft, like mashed potatoes, while others are still crunchy. This is part of its appeal. Information and recipe from Deborah Madison's Vegetarian Cooking for Everyone cookbook.

Provided by Sharon123

Categories     Low Protein

Time 40m

Yield 3 cups

Number Of Ingredients 5

1 cup millet
3 cups water
salt
fresh ground black pepper
butter

Steps:

  • Rinse the millet quickly to wash off any dust, then drain, shaking off as much moisture as possible.
  • Toast it in a large skillet over medium heat until the grains are dry, separate, and smell good.
  • Bring 3 cups water to a boil in a 2 or 3 quart saucepan, and add 1/2 teaspoons salt. Stir in millet.
  • Lower the heat and simmer, covered, for 30 minutes. Turn the millet iinto a bowl, season with pepper, and stir in butter to taste.

Nutrition Facts : Calories 252, Fat 2.8, SaturatedFat 0.5, Sodium 10.4, Carbohydrate 48.6, Fiber 5.7, Protein 7.3

ROASTED TABBOULEH



Roasted Tabbouleh image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 1h

Number Of Ingredients 8

3 pints cherry or grape tomatoes
1/4 cup extra-virgin olive oil, divided
Salt and pepper
1 cup coarse bulgur
1 medium red onion, cut crosswise into thin slices
1 can (15.5 ounces) chickpeas, rinsed and drained
2 bunches parsley, roughly chopped (1 1/2 to 2 cups)
Lemon juice, plus wedges for serving

Steps:

  • Preheat oven to 450 degrees with racks in middle and lower thirds. On a rimmed baking sheet, toss tomatoes with 5 teaspoons olive oil, season with salt and pepper, and roast on bottom rack of oven until soft and skins have blistered and burst, about 30 minutes. On a separate, small baking sheet, spread bulgur in an even layer and toast on top rack of oven until fragrant and deep golden, stirring halfway through, 15 minutes. Transfer bulgur to a large bowl.
  • Add onion to the tomatoes, stir to combine, and season with salt and pepper. Roast until onion is soft and golden, flipping halfway through, about 15 minutes.
  • Meanwhile, cook bulgur according to package instructions. Transfer to the large bowl, season with salt and pepper, stir in chickpeas; let cool if still warm. Stir in parsley, tomatoes, onions, 1 tablespoon olive oil, and lemon juice to taste and transfer to serving platter. Serve warm or at room temperature with lemon wedges.

Tips:

  • Use high-quality ingredients. Fresh herbs, vegetables, and grains will make all the difference in the flavor of your tabbouleh.
  • Toast the millet before cooking it. This will give it a nutty flavor and make it more digestible.
  • Let the tabbouleh cool completely before serving. This will allow the flavors to meld and develop.
  • Serve tabbouleh at room temperature or chilled. It's delicious either way.
  • Garnish with fresh herbs and a squeeze of lemon juice before serving. This will add a pop of color and flavor.

Conclusion:

Toasted millet tabbouleh is a delicious and healthy side dish or main course. It's easy to make and can be tailored to your own taste preferences. With its bright flavors and vibrant colors, it's sure to be a hit at your next party or potluck.

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