As mentioned yesterday, I was planning on Tabbouleh for dinner last night. But the recipe looked rather bland, so the only part I followed were the directions for cooking millet.
I started by toasting 1 cup of whole millet in a tiny amount of oil. After a few minutes of toasting, I filled the pan with water, brought it to a boil, then simmered the millet for about 15 minutes. When it was finished simmering, I drained, rinsed, and drained again. Had to get it cold before mixing with veggies.
Meanwhile, I chopped veggies. Lots of veggies: tomato, cucumber, onion, garlic, and bell pepper. I had about 1 1/2 cups of chopped tomato, 1 1/2 cups of chopped cucumber, 1 cup of chopped green onion, and 1 1/2 cups chopped pepper. Plus a few cloves of garlic.
Add about 1/4 cup olive oil, 1/4 cup lime juice, 1/2 cup crumbled feta, and 1 tsp dried cilantro. Give it all a stir and store in the fridge until the millet is done. None of these measurements are accurate. I poured olive oil and lemon juice straight from the bottle. Same with the cilantro. And the cheese was the end of a container. I also added salt. Before putting in the fridge I tried a bite and it tasted great so I left it alone.
Add the millet and eat. Turned out pretty good. Doug thought the onion was a little heavy. I really liked the sweetness of the bell pepper. We both agreed less olive oil and more cheese would be an improvement.