CELERY “TABBOULEH”

Recipe by the Leek and the Carrot

As written, this salad is very grain-forward and beautifully well-balanced, but if you happen to want to use more cucumber or celery, the millet will be able to support it. You can also add diced tomatoes if you want this to resemble a more traditional tabbouleh. This salad is great on the side of the Cheesy Summer Squash & Sweet Corn Tart, and would also be good with grilled chicken, hummus, fresh-baked pita, and/or homemade falafel.

Serves 4-6

Takes 45 minutes


Ingredients:

1 cup millet

2 cups water

1 teaspoon salt, divided

1/2 cipollini onion, minced

1 jalapeno, seeded and minced

5 tablespoons fresh lemon juice (from ~2 lemons), divided

1 cup parsley leaves, minced

1/2 cup olive oil

1 cucumber, diced

6 stalks celery, thinly sliced


Directions:

  1. In a medium saucepan, toast millet over medium heat until it smells fragrant (about 5 minutes), being careful not to let it burn. Add water and 1/4 teaspoon salt. Bring to a boil over high heat, reduce to low, cover, and cook for 15 minutes. Remove from burner and let sit 5 minutes more. When finished, remove the lid and fluff gently with a fork. Continue cooling 10 minutes longer.

  2. As soon as the millet starts cooking, combine onion, jalapeno, 4 tablespoons lemon juice, and 1/2 teaspoon salt. Let sit while the millet finishes (or for at least 15 minutes). 

  3. Add parsley and olive oil to onion jalapeno mixture. Stir until well-incorporated.

  4. Once the millet has cooled, add the parsley mixture. The idea here is for the lemony  parsley dressing to marinate the cooked millet. If the millet is too hot, it will just soak in. Stir until well-combined and any clumps of millet have broken up. Add cucumber, celery, and remaining tablespoon lemon juice and remaining 1/4 teaspoon salt. Taste and adjust seasonings as desired. 

Onion, Cucumber, Celery, Hot peppersBethanee WrightComment