Millet Tabouleh

By: I Love my Instant Pot by Michelle Fagone

Millet Tabouleh
cuisine icon Cuisine
Middle East
cuisine icon Course
Salad
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Diet
Vegetarian
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
30-60 min, 4 servings, chopped fresh mint leaves, chopped fresh parsley, contributed, cook 10 min, easy, ground black pepper, instant pot recipe, instant pot salad recipe, instant pot tabouleh recipe, instant pot vegetarian recipes, lemon juice, lemon zest, middle east, millet, olive oil, peeled, prep 45 min, pressure cook, pressure cooker recipes, red onion, salad, salad recipe, sea salt, small roma tomatoes, tabouleh, vegetable broth, vegetarian, vegetarian recipes, zucchini

prep icon Prep Time
45 min
cook icon Cook Time
10 min

serving icon Servings
4 servings
Ingredients
  • 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
Instructions
  • 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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