Millet is capable of doing the job of pretty much any other grain. For example, tabbouleh is usually made with bulgur but a gluten-free version can be made with millet. It’s delicious by itself or served with your favorite Mediterranean dishes. The different colored vegetables give it a rainbow appearance. And you know your food is healthy when it has all the colors of a rainbow. To make Rainbow Millet Tabbouleh: First get the millet cooking. It takes about 20 minutes and during that time, the rest of the ingredients can be prepped and ready to go. Add 1 cup millet into a medium saucepan and add 2 cups of broth or water (or a combination of both). Add a pinch of salt, cover the pot and over a medium-high heat, bring it to a boil. Then reduce the heat and let it simmer for about 20 minutes or until the liquid is absorbed. Remove from the heat and let stand for 10 minutes until the millet is fluffy.
While the millet is cooking, get all the veggies and herbs seeded and chopped up. Seed and/or chop 2 cucumbers, 3 plum tomatoes, 1 yellow bell pepper, 5 scallions, 1 cup fresh parsley and ½ cup fresh mint. When it’s ready, transfer the millet to a large bowl and let it cool. To the bowl of fluffy millet, add the cucumbers, tomatoes, bell pepper and scallions. Add the parsley and mint and toss well. Dress the tabbouleh with 3 Tbs. olive oil, 3 Tbs. fresh lemon juice, 1 tsp. kosher salt and ¼ tsp. black pepper and mix it well. Taste to see if any adjustments are necessary. You should be able to taste the fluffiness of the millet, the crunch of the veggies, the freshness of the mint and the brightness of the lemon.
Refrigerate until ready to serve.