Toasted Millet Tabbouleh Salad

Ingredients:

• 2/3 cup millet, rinsed and drained
• 2 cups parsley leaves, coarsely chopped
• 2 smooth-skinned cucumbers, finely chopped (do not peel)
• 1 medium tomato, finely chopped
• 4 radishes, finely chopped
• 3 green onions, white and green parts, finely chopped
• 3 tablespoons freshly squeezed lemon juice
• 2 tbsp extra virgin olive oil
• Coarse salt and freshly ground black pepper

Preparation:

1. Place the millet in a medium saucepan and cook over medium heat, stirring occasionally, until lightly golden, 6-8 minutes. Pour in 1.5 cups water and bring to a boil. Reduce the heat to medium-low, cover, and cook until most of the water is absorbed and the millet is tender, about 15 minutes. Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork and cool.
2. In a medium bowl, combine the cooled millet, parsley, cucumbers, tomatoes, radishes, green onions, lemon juice, olive oil, 3/4 teaspoon salt, and a few grinds of black pepper. Serve the salad at room temperature or chilled.