Millet Tabouleh
By :I Love my Instant Pot by Michelle Fagone
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Traditionally made with bulgur, this twist on a traditional tabouleh can easily be served as a vegetarian main dish with grape leaves, enjoyed as a chilled lunch salad bowl, or accompany a main meal as a side dish. The choice is up to you!
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Prep Time 45 minutes
Cook Time 10 minutes
Servings
4 servings
Ingredients
  • 1 1/2 cups chopped fresh parsley
  • 1/4 cup chopped fresh mint leaves
  • 1 cup red onion peeled and diced
  • 1/4 cup Zucchini small-diced
  • 1/2 cup peeled seeded, and small-diced cucumber
  • 4 small Roma tomatoes seeded and diced
  • 1/4 cup olive oil plus 2 tsps, divided
  • 1/4 cup lemon juice
  • 1 tsp lemon zest
  • 1 1/2 tsp sea salt divided
  • 1/4 tsp ground black pepper
  • 1 cup millet
  • 2 cups vegetable broth
Prep Time 45 minutes
Cook Time 10 minutes
Servings
4 servings
Ingredients
  • 1 1/2 cups chopped fresh parsley
  • 1/4 cup chopped fresh mint leaves
  • 1 cup red onion peeled and diced
  • 1/4 cup Zucchini small-diced
  • 1/2 cup peeled seeded, and small-diced cucumber
  • 4 small Roma tomatoes seeded and diced
  • 1/4 cup olive oil plus 2 tsps, divided
  • 1/4 cup lemon juice
  • 1 tsp lemon zest
  • 1 1/2 tsp sea salt divided
  • 1/4 tsp ground black pepper
  • 1 cup millet
  • 2 cups vegetable broth
instant pot millet tabouleh, instant pot tabouleh, instant pot recipe, instant pot salad recipe
Votes: 0
Rating: 0
Rate this recipe!
Instructions
  1. In a medium bowl, combine parsley, mint, onion, zucchini, cucumber, tomatoes, 1/4 cup olive oil, lemon juice, lemon zest, ucsa>1 tsp salt, and pepper. Cover and refrigerate for 30 minutes up to overnight.
  2. Drizzle 2 tsps olive oil in Instant Pot®. Add millet to Instant Pot® in an even layer. Add broth and remaining 1/2 teaspoon salt. Lock lid.
  3. Press the Rice button (the Instant Pot® will determine the cooking time, about 10 minutes pressurized cooking time).
  4. When the timer beeps, let pressure release naturally for 5 minutes. Quick-release any additional pressure until float valve drops and then unlock lid.
  5. Transfer millet to a serving bowl and set aside to cool. When cooled, add to refrigerated mixture and stir. Serve.
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