This unconventional tabbouleh recipe uses millet instead of bulgur and tart cherries in place of tomato. They add a wonderful sweet/tart pop of flavor to this delicious make-ahead friendly picnic salad.
Ingredients
for the millet:
1 cup uncooked millet (or bulgur*), rinsed
2 cups water
½ teaspoon extra-virgin olive oil
¼ teaspoon salt
2 small garlic cloves, minced
for the salad:
½ cup Montmorency dried tart cherries
⅓ cup chopped scallions or red onion (or a combo)
1 English cucumber, chopped into ¼ inch pieces
2 cups chopped flat leaf parsley
1 cup chopped fresh mint
3 tablespoons SAVORY HANN Extra Virgin Olive Oil
3 tablespoons fresh lemon juice
1 to 2 tablespoons white wine vinegar
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
Instructions
Add the rinsed millet to a dry pot. Over medium heat, toast for 1 to 2 minutes. Stir, add water, olive oil and salt and bring to a boil. Cover, reduce heat, and simmer for 15 minutes. Remove from the heat and let sit, covered, for 10 more minutes. Stir in the garlic, fluff with a fork and set aside to cool.
In a large bowl, combine the cooked millet with the cherries, scallions, cucumber, parsley, and mint and toss.
Add the olive oil, lemon juice, 1 tablespoon of the white wine vinegar, salt and pepper and stir again. Taste and adjust seasonings, adding additional vinegar for more pop, or more salt and pepper if desired.
Serve or store in an airtight container in the fridge for up to 2 days.
*Note: If using bulgur: Bring 1¼ cups water to a boil, add the bulger, turn off the heat, cover and set aside for 25 to 30 minutes or until the liquid is absorbed. Stir in the garlic, fluff with a fork, and set aside to cool.