Millet Tabouleh
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!
Servings Prep Time
4servings 45minutes
Cook Time
Servings Prep Time
4servings 45minutes
Cook Time
  • 1 1/2cups chopped fresh parsley
  • 1/4cup chopped fresh mint leaves
  • 1cup red onionpeeled and diced
  • 1/4cup Zucchinismall-diced
  • 1/2cup peeledseeded, and small-diced cucumber
  • 4 small Roma tomatoesseeded and diced
  • 1/4cup olive oilplus 2 tsps, divided
  • 1/4cup lemon juice
  • 1tsp lemon zest
  • 1 1/2tsp sea saltdivided
  • 1/4tsp ground black pepper
  • 1cup millet
  • 2cups vegetable broth
  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.