Spring Tabbouleh
SPRING TABBOULEH
Serves 4-6
Takes 50 minutes
1 cup uncooked millet
2 cups water
1 teaspoon kosher salt, divided
1½ cups sliced snap peas
¾ cup sliced radish
½ lemon, juiced (3 tablespoons)
1 teaspoon lemon zest
1 teaspoon rice wine vinegar
¼ teaspoon red pepper flakes
⅛ teaspoon black pepper
2 cups roughly chopped microgreens
½ cup lightly packed mint leaves, thinly sliced
3 tablespoons lightly packed chives, minced
2 tablespoons olive oil
½ cup toasted pistachios, toasted
In a large saucepan, toast millet over medium high heat until it begins to smell a little nutty (but is nowhere near burned), about 4-5 minutes. Add water and ½ teaspoon salt. Bring to a boil. Once boiling, reduce to low, cover and cook for 15 minutes.*
Remove from heat, but leave covered for 10 minutes.* Do not uncover or stir. This will help make it fluffy. Uncover and let sit another 5 minutes to cool.
Using a fork, move millet from the saucepan to a large bowl. Add the snap peas and radishes along with the lemon juice, lemon zest, rice wine vinegar, remaining salt, red pepper flakes and black pepper. Stir with a fork to combine while also fluffing the millet gently.
Once millet is no longer steaming, add microgreens and herbs. Toss with a fork to combine.
Serve with a drizzle of olive oil and pistachios.
*This is a perfect time to chop all your vegetables and herbs if you're not an advanced prep kind of person.
