Millet Tabouli with Cara Cara Oranges and Green Olives

By • February 10, 2011 • 4 Comments

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Author Notes: I love tabouli, but rarely use bulgur wheat to make it: Sometimes I use quinoa and sometimes I use amaranth. For this recipe, I used millet. Cara Cara oranges are sold under the Sunkist label where I live and I love their sweet flavor. If you can't find them, use blood oranges or your favorite winter citrus. - WinnieAbWinnieAb

Food52 Review: WinnieAb's tabouli is a bright, fresh-tasting, and unique version of tabouli. The Cara Cara oranges were a surprisingly delicious combination mixed with tomatoes, green olives and cucumbers and made me want to use this combination of fruit and vegetables way more often. This recipe was also a good way to introduce millet to some picky eaters—they loved the tabouli and after they learned what was in it, new millet fans were made!VanessaS

Serves 4

  • 1 cup millet
  • 3 cups water
  • 1.5 cups minced parsley (I used curly, but flat is fine, too)
  • 2 medium tomatoes, diced (about 1 cup)
  • 2 Cara Cara or blood oranges, peeled with a sharp knife so there is no pith, then diced
  • 1 cup diced cucumber
  • 1 cup diced pitted green olives (I used Divina Organics brand)
  • 1 large shallot, peeled and minced
  • 3/4 teaspoons ground cinnamon
  • 5 tablespoons olive oil, divided
  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 1 cup of the millet (save the rest for another use) with the remainder of the ingredients and 4 tablespoons of the olive oil. Mix well and place in the refrigerator for several hours for the flavors to meld.
  4. Allow tabouli to come to room temperature, then drizzle with the final tablespoon of olive oil and serve.

Tags: gluten-free, Healthy, savory

Comments (4) Questions (0)

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over 2 years ago CaroleMarie

I made this tonight to go along with some leftover lamb stew. It was so delicious! I made a few changes after one attempt at boiling the millet for 30 minutes and ending up with porridge (which I'll eat with honey & fruit for breakfast!) In my second attempt I added two teaspoons of salt to the 3 cups of water, and boiled for only 20 minutes. Then, stealing an idea from Sara Jenkins' cookbook, I spread the hot millet out on a baking sheet to cool. This allows the individual grains of millet to remain intact. Everything else I followed exactly, but also added a couple of teaspoons of pomegranate molasses to the finished dish, in place of the last bit of olive oil.

Winnie100

about 2 years ago WinnieAb

Love your changes!

Gator_cake

about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

This sounds great, Winnie! Love that you used millet.

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about 3 years ago drbabs

Barbara is a trusted source on General Cooking.

Winnie, i love this!