Millet Tabbouleh | How to Make Delicious Millet Tabbouleh at Home | Millet Tabbouleh salad | Millet Tabbouleh Recipe | Millet Tabbouleh Recipe At Home | Tasty Millet tabbouleh Recipe | Millet Tabbouleh Recipe | Parsley Salad | Tabbouleh Salad Recipe | Tabbouleh Salad | Snacks Recipe | Quick & Easy | Rajshri Food
Learn how to make at home with our Chef Chef Bhumika
Ingredients:
¾ cup Kodo Millet (washed & soaked)
1 tsp Salt
¼ cup Curly Parsley
¼ cup Curly Parsley
¼ cup Mint Leaves
¼ cup Extra Virgin Olive Oil
1½ Lemon
10-15 Cherry Tomatoes (halved)
1 Onion (chopped)
½ Cucumber (chopped)
Learn how to make at home with our Chef Chef Bhumika
Ingredients:
¾ cup Kodo Millet (washed & soaked)
1 tsp Salt
¼ cup Curly Parsley
¼ cup Curly Parsley
¼ cup Mint Leaves
¼ cup Extra Virgin Olive Oil
1½ Lemon
10-15 Cherry Tomatoes (halved)
1 Onion (chopped)
½ Cucumber (chopped)
Category
🛠️
LifestyleTranscript
00:00 It's the year of the millets
00:01 and I've got you yet another recipe.
00:03 Today, we're making a refreshing salad, tabbouleh,
00:06 but with millets.
00:07 Let's see how to make it.
00:09 The most important thing about kolo millets
00:11 is that you need to soak it for at least six hours.
00:14 These are really tiny grains,
00:15 but you have to wash them twice
00:17 because they leave out a lot of color.
00:20 Once they are soaked, use the same water to cook it.
00:23 So I'm going to just add the water first
00:26 into my pressure cooker.
00:28 It's very important to soak your millets
00:30 before cooking them to remove the anti-nutrients
00:33 like phytic acid, which are present
00:35 in the skin of the millets.
00:37 These basically hamper the absorption of nutrients
00:41 that are present in the millets.
00:42 So very important, soak it and then use your millets.
00:46 Now the water has started steaming.
00:48 I'm just going to add in the millets into the water.
00:50 I'm going to cook this with a teaspoon of salt
00:53 for two to three whistles.
00:54 While the millets are cooking,
00:58 let's prepare our herbs.
01:00 It smells so beautiful and fresh while you cut into it.
01:09 Next, I'm going to chop up some fresh mint.
01:16 Take a small bunch, scrunch it up and chop it.
01:21 (upbeat music)
01:24 Tabule is a Mediterranean salad
01:31 which is made using fresh herbs instead of salad greens.
01:34 After three whistles, I've let the whistle die down
01:37 on its own.
01:38 Let's open and check our millets.
01:41 As you can see, there's no water left on the sides.
01:44 It looks pretty dry, which means the millet
01:48 is cooked completely.
01:49 It has plumped up quite well as well.
01:52 I'm going to remove this in a bowl and let it cool down.
01:55 Millets in general are very easy to digest.
02:01 So you can have them for any meal of your day,
02:03 whether it's breakfast, lunch, or dinner.
02:05 Kodo millets are very high in soluble
02:08 and insoluble fiber and antioxidants as well.
02:11 They are super easy to digest, like I mentioned,
02:14 and are rich in iron.
02:15 These are also diabetic-friendly.
02:18 Now I'm going to let this cool completely.
02:20 The cooked millets have cooled down completely
02:24 and they separate quite easily.
02:26 This means they're cooked properly.
02:28 We're going to start with the salad dressing first.
02:32 I'm going to add in 1/4 cup of extra virgin olive oil
02:35 to this, along with juice of one and a half lemon.
02:40 Originally, this salad is supposed to be quite tangy
02:43 with the lemons, but you can adjust it as per your taste.
02:47 You can start with half a lemon
02:49 and move on to more if you need it.
02:51 When you add the olive oil and lemon to the kodo millet,
02:57 it ensures that the kodo millet absorbs all of these flavors
03:00 and transmutes it to all the other ingredients
03:03 as you mix it.
03:05 I'm going to add in some cherry tomatoes, which I have half.
03:08 You can also use regular tomatoes and chop them finely
03:11 to add it to the salad.
03:13 Next, I'm adding in one red onion, which is finely chopped.
03:17 You can also use spring onions here if you like,
03:20 and if they are in season.
03:21 Next, I'm adding in chopped English cucumbers.
03:24 I'm adding in the curly parsley, which we chopped earlier.
03:28 And lastly, our chopped fresh mint.
03:32 This smells so divine right now.
03:34 Time to mix up our tabule.
03:36 I'm just making sure everything from the bottom goes on top
03:41 and everything from the top goes at the bottom.
03:44 If you see any lumps, just try to break them with your spoon.
03:48 The lemon and mint together smells so amazing,
03:51 and the pepperiness of the parsley is really coming through
03:55 while mixing the salad.
03:57 The onions add a bit of sharpness,
03:59 and the tomatoes add a little bit of juiciness
04:02 to the entire salad.
04:03 You can serve the salad immediately,
04:05 but it tastes even better when you let it rest
04:08 for about 30 minutes.
04:09 You can have this as a side dish
04:11 or serve it as your main meal as well.
04:13 Try this recipe out and let me know how it turns out for you.
04:16 This is Chef Pumika signing off from Rajshri Food.
04:19 (upbeat music)
04:22 (gentle music)