Millet Tabouleh


  • 1 1/2 cups chopped fresh parsley
  • 1/4 cup chopped fresh mint leaves
  • 1 cup red onion
  • 1/4 cup Zucchini
  • 1/2 cup peeled
  • 4 small Roma tomatoes
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 1 tsp lemon zest
  • 1 1/2 tsp sea salt
  • 1/4 tsp ground black pepper
  • 1 cup millet
  • 2 cups vegetable broth
  • 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.
  • 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.
  • Press the Rice button (the Instant Pot® will determine the cooking time, about 10 minutes pressurized cooking time).
  • When the timer beeps, let pressure release naturally for 5 minutes. Quick-release any additional pressure until float valve drops and then unlock lid.
  • Transfer millet to a serving bowl and set aside to cool. When cooled, add to refrigerated mixture and stir. Serve.
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