Author Notes: Growing up, my grandparents must have had a plum tree because they brought us bags of dried plums every time they visited. My mom would stow them away in the freezer and we'd all forget about them. To this day, she still has a stash. It's only now as an adult, that I've learned how to incorporate dried plums into meals. The spring season means a whole host of grain salads in our household with fresh, raw greens and herbs taking center stage after a winter of warm dishes. Inevitably, I end up adding sweet fruits into these salads. Dried plums and oranges made their way into this non-traditional millet tabbouleh, and meld extremely well with the parsley and mint. —Rebecca Fallihee | Eggplant + Olive
cup dry millet
cup dried plums, diced
bunches parsley, finely diced
bunches mint, finely diced
red onion, minced
tablespoons apple cider vinegar
teaspoon ground cinnamon
black pepper, to taste
orange, peeled and finely sliced
- In a medium saucepan, add dry millet, water, diced dried plums, and a pinch of salt. Bring to a boil, then turn down to low heat, and cover. Cook for 20 minutes, and then remove from heat and set aside to cool to room temperature.
- Meanwhile, dice the herbs, orange, and onion and add them to a large serving bowl.
- Toss the millet and plum mixture with the vegetables and stir in the spices and vinegar. Adjust the seasonings to taste and then serve at room temperature.
- This recipe was entered in the contest for Your Best Jewish-Inspired Recipe
- This recipe was entered in the contest for Your Best Recipe with Dried Fruit
- This recipe was entered in the contest for Your Family's Best Thanksgiving Recipe
- This recipe was entered in the contest for Your Best Recipe for Lettuce-Free Salad