Millet tabouleh with tofu feta
Summer is fading, friends! Where did it go? We’ve only just hit the dog days of August, but already there are hints of fall everywhere we look, taste, and smell—in the browning petal edges, the rosy blush hesitantly appearing on green apples, and in the air. Although, with mushrooming California fire smoke making its way here and socking us in lately, the atmosphere is deceptive.
Languishing in the last of summer, we’re keeping a tight grip on carefree sunshine where we can, not least when it comes to cooking. Fresh, light, and easy to load up with extra veggies, this millet tabouleh makes for a satisfying, power-packed side or a simple, energizing meal. The millet is especially lovely prepared in a rice cooker—fluffy, with a delicate flavor resembling sweet corn.
I used to cook with millet a lot, and then inexplicably just stopped for awhile. I’m not really quite sure why. Maybe it just took a back seat to superfood quinoa, the peer to which it's most naturally compared. Unlike quinoa, millet isn't a complete protein, but it's still power-packed with nutrients, including B vitamins, calcium, magnesium, potassium, and more. Bonus, it’s also less expensive.
Speaking of comparisons, of course it makes complete sense that millet and quinoa are a natural match vying for golden analysis. Both are naturally gluten-free, nutrient-rich whole grains; each offers a different but slightly nutty flavor and can be prepared the same way. In cooking, it’s absolutely logical that we draw comparisons, especially when it comes to being prepared for easy swaps. But…
Really, do we have to compare everything? What is it about human nature that has to rank each item, feature, preference, and even friend in order of first to last? As per usual, I am being overly sensitive. But truly, as useful as comparisons can be, it would serve us well to make fewer of them.
Cooking with this grain again has been a bit like getting reacquainted with someone I’d drifted from without meaning to. I'm overly personifying here, but I relate to humble millet. It's less emphatic than some peers. It doesn’t necessarily do big and bold. But, in its quiet way, this fiber-rich, energizing grain has a lot to say and offer. Keep being you, millet old friend.
Millet tabouleh with tofu feta
For the tabouleh:
1 Cup millet
2 Cups water (or try a 50-50 split of water and vegetable broth)
1/4 Cup fresh lemon juice
Generous shake garlic powder
sea salt and fresh ground pepper to taste
3 Tablespoons extra-virgin olive oil or light oil of choice (we use Flora Udo’s Oil 3-6-9 Blend)
1 1/2 Cup cherry tomatoes, halved or quartered (or 2-3 medium tomatoes, seeded and chopped)
1/3 Cup finely chopped red onion
1 English cucumber, chopped
3/4 Cup copped fresh mint leaves
1 Cup finely chopped parsley
*Tofu feta (try this recipe from The Hidden Veggies), optional
If you have a rice cooker, use this on the regular setting to cook millet in water or water-broth mix—this is my favorite! If not, it’s still great made in a saucepan. Just bring to a boil, reduce to simmer, cover, and let cook for 15 minutes. Remove from heat and allow the millet to sit, covered a further couple of minutes.
While the millet is cooking, combine the lemon juice, olive oil, garlic powder in a small jar. Give it a good shake to combine. Add salt and pepper and adjust to taste.
Let the millet cool a bit and prep your veggies. Transfer the cooked, cooled millet in a large bowl. Add the vegetables, mint and parsley. Add dressing and toss to coat. Allow tabbouleh to marinate in the refrigerator for about 30 minutes before serving. Serve topped with cubes or crumbles of tofu feta, if desired.