Gluten Free Millet Tabbouleh

I’ve made gallons of tabbouleh but never gluten-free and never with millet, but that’s going to change. I’m a new fan of millet and a new fan of the instant pot thanks to my friend Sara De Leeuw. When I got the bug, I was at Costco standing in front of the Instant Pot display, so naturally I texted the person I knew the knows everything about this pressure cooker.

This recipe uses all of the original players but substitutes the cracked wheat with millet, which is superior to wheat in protein content and has loads of magnesium and B vitamins.

Cooking the millet was super easy and quick in the instant pot. While it cooked I had time to chop the vegetables and whip up the lemon vinaigrette that gave the salad a coating of heart healthy olive oil and bright kick from the lemon juice. I added the zest of the lemon too!

Millet Tabbouleh

For the millet:

1 c. whole grain millet, rinsed well and drained

2 c. cool water

1 tsp. kosher or fine sea salt

For the Tabbouleh:

1 c. minced scallions

1/4 c. finely chopped fresh mint leaves

1/4 c. finely chopped fresh flat leaf parsley

1 cucumber, peeled, split length-wish and seeds scrapped, finely diced

2 c. cherry tomatoes quartered

1 tsp. kosher or fine sea salt

1/2 tsp. freshly ground black pepper

For the dressing:

1/4 c. extra virgin olive oil

2 Tbsp. freshly squeezed lemon juice

1/4 to 1/2 tsp. honey

1/4 tsp. freshly ground black pepper

Millet:

Place millet, water and salt in the inner pot of the Instant Pot. Close and lock the lid, making sure the steam release handle is in the sealing position. Cook on high pressure for 9 minutes. When it is finished, release  the pressure naturally, for  10 min., then turn the steam release handle to venting, releasing any remaining steam. Unlock the lid and open it carefully.

If there is any excess eater pour the millet into a fine-meshed strainer to drain. Transfer to a larger bowl and set aside to cool to room temperature, tossing and raking it occasionally with two forks to ensure it doesn’t clump.

Tabbouleh:

Add the scallions, mint, parsley, cucumber, tomatoes, salt and pepper to the millet. Toss to combine.

Dressing:

In a bowl whisk together the oil and lemon juice until emulsified. Whisk in the honey, salt and pepper. Taste and adjust seasonings. If needed , then drizzle half over the salad. Toss to coat everything with the dressing. Cover and let rest for at least 30 min. before tasting and adjusting the seasonings.

Let Jane and Sara take away the mystery of the Instant Pot with their book “The Gluten-free Instant Pot Cookbook”. I’ve enjoyed making nutritious beans from dry. they have an excellent Black Bean soup with Cilantro-Lime Cream on page 73.

Every dish you make is better when you use quality ingredients. Makes all the difference!

One of my very favorite recipes I tried was this gluten-free Double Chocolate Fudge Cheesecake on page 205. Not too sweet, rich with an incredible texture.