Millet Tabbouleh

by Meg Cotner on June 22, 2011

millet tabbouleh

Millet Tabbouleh

Back in July 2009, I volunteered to do some recipe testing for a new cookbook being written by Shauna and Danny Ahern. You probably know them as Gluten Free Girl and the Chef. I was sworn to secrecy at the time, but since their book is out, I can share this.

I only was able to test one recipe, but the one I tested was a total winner: millet tabbouleh.

Now, I don’t need to eat gluten-free, but I have friends who do, and it’s always interesting to work with new recipes. Millet is a delicious alternative to using bulgur wheat for tabbouleh, too. And it’s got a lot going for it: it’s high in manganese, phosphorous and magnesium. I love the taste and texture. And I always prepare this whole grain by soaking it with an acid to reduce the amount of the anti-nutrient phytic acid in it. This makes the grain more digestable and more nutritious.

I made this for an event over the weekend, and everyone loved it. The resident picky eater also loves it. I hope you do, too.

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{ 2 comments }

Erin Smith (@gfreefun) July 7, 2011 at 12:32 pm

I am going to a gluten-free potluck in a couple of weeks and this sounds like the perfect dish. Bookmarking it now! Thanks Meg

Meg July 7, 2011 at 12:38 pm

Yay! It is really delicious – and you can adjust the amounts of veggies and herbs if you like, with no ill effects (I have increased the number of tomatoes and cucumbers in the summer, because they are just super yum then). My boyfriend, who is a picky eater, loves this dish. I served it at a fundraising party last month and it was really well received. I’d love to know how it works out for you!

So great to meet you last night – I’ll be emailing you soon about gluten free Astoria, too!

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