Millet Tabbouleh

FREE RECIPE PREVIEW

Ingredients — preview

• 3 medium tomatoes cored and cut into 1/2-inch pieces
• a/n coarse salt
• a/n pepper
• 2/3 cup millet
• 1/4 cup lemon juice 2 lemons

Preparation — preview

1. Toss tomatoes and ¼ teaspoon salt in large bowl. Transfer to fine-mesh strainer, set strainer in bowl, and let stand for 30 minutes, tossing occasionally.
2. Put the millet in a medium saucepan over medium heat and swirl until lightly golden and toasted, 6 to 8 minutes. Add any of the juice collected from the tomatoes and add enough water for a total of 1 1/2 cups of liquid and bring to a boil. Reduce heat to medium low, cover and simmer until most of the water is absorbed and the millet is tender, about 15 minutes. Remove from the heat and let sit, covered, for 10 minutes. Fluff with a fork and cool.