Millet Taboulleh with Oranges and Green Olives
serves 4-8
Servings: 0
Ingredients
- * 1 cup millet
- * 3 cups water
- * 3 cups minced parsley I used curly, but flat is fine, too
- * 4 medium tomatoes diced (about 1 cup)
- * 4 Cara Cara or blood oranges peeled with a sharp knife so there is no pith, then diced
- * 2 cup diced cucumber
- * 2 cup diced pitted green olives I used Divina Organics brand
- * 2 large shallots peeled and minced
- * 1 1/2 teaspoons ground cinnamon
- * 1/2 cup olive oil plus 2 tablespoons
Instructions
- 1. Rinse millet in a fine mesh strainer. Add to medium pot on the stove with the water and bring to a boil.
- 2. Cover and reduce heat to a simmer. Cook for 30 minutes until water is absorbed. Remove from heat and allow to rest for 10 minutes, covered, then uncover and allow to cool to room temperature. Fluff with a fork.
- 3. Combine 2 cups of the cooked millet (save the rest for another use) with the remainder of the ingredients and 1/2 cup of the olive oil. Mix well and place in the refrigerator for several hours for the flavors to meld.
- 4. Allow taboulleh to come to room temperature, then drizzle with the final two tablespoons of olive oil and serve.