Mother Earth Living

Prepare A Parsley Buffet: Toasted Millet Tabbouleh

Create a low calorie, healthy meal with Parsley
By Judith Benn Hurley
January/February 1999
Add to My MSN

Millet (right) is a tiny yellow grain that is popular in the cuisines of northern China and parts of Africa. Because it’s somewhat ­alkaline in nature, it can help soothe an acid stomach.

Content Tools

Related Content

Spring Garden Tips: 3 Springtime Recipes

The Lemon Verbena Lady is happily finding herbs in her spring herb garden while she remembers favori...

Garden Giveaway: Grow Parsley, the Butterfly Magnet

Parsley (Petroselinum crispum) is a biennial, meaning it takes two years to mature and reproduce. Ge...

Grow Parsley for Your Spring Garden

Germinate your favorite parsley indoors this winter to get a head start on spring gardening. Enter f...

Hold the Lettuce: Nutritious Herb Salad Recipe

For a refreshing change, toss together a salad made with fresh herbs instead of lettuce.

Millet is a tiny yellow grain that is popular in the cuisines of northern China and parts of Africa. Because it’s somewhat ­alkaline in nature, it can help soothe an acid stomach. Makes 6 entrée servings; 405 calories per serving, 8 grams fat, 18 percent of calories from fat

• 2 cups millet
• 3 cups defatted chicken stock or vegetable stock
• Pinch of sea salt
• 1 bay leaf
• 6 scallions, minced
• 2 cups minced fresh parsley
• 1/4 cup minced fresh basil
• Juice of 2 lemons (about 1/2 cup)
• Juice of 1 small orange (about 1/4 cup)
• 3 tablespoons olive oil
• 2 tablespoons toasted slivered almonds

1. Toast the millet in a large stockpot (or pressure cooker) over medium-high heat until golden brown, about 3 minutes. The millet will pop and crackle as it begins to toast.

2. Add the stock, salt, and bay leaf and bring to a boil. Reduce the heat, cover, and let simmer until the millet is tender, about 20 to 25 minutes. (If you’re using a pressure cooker, add the stock, salt, and bay leaf; cover and bring up to pressure. It will take about 15 minutes to cook the millet.)

3. Meanwhile, in a large bowl, combine the scallions, parsley, basil, lemon and orange juices, and oil. Add the millet to the parsley mixture and toss well. Serve warm, at room temperature, or slightly chilled, sprinkled with the almonds.

Click here for the original article,  Recipes With Parsley: Prepare A Parsley Buffet .

Judith Benn Hurley has written for Ladies’ Home Journal and Prevention, where she was food editor for five years.

Post a comment below.


Subscribe today and save 58%

First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Subscribe to Mother Earth Living!

Welcome to Mother Earth Living, the authority on green lifestyle and design. Each issue of Mother Earth Living features advice to create naturally healthy and nontoxic homes for yourself and your loved ones. With Mother Earth Living by your side, you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $14.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $19.95.