Recipe Courtesy of Frances Siver, MS, RDN, LDN, CTL, IFNCP
Food Centered Solutions, LLC - Board Certified in Integrative and Functional Nutrition
One of my favorite tabbouleh recipes using millet and almonds. Millet by itself is a bit too soft, but mixed with some crunchy almonds does a great job to add texture to this Gluten-Free, Vegan and Casein Free tabbouleh salad.
4 cups finely chopped parsley
1 medium sweet onion, coarsely chopped
1 tsp ground cumin
1 cup raw almonds
1 cup finely chopped celery
1 cup millet, cooked
2 tsp lemon juice
Coarsely chop 2 bunches of parsley (discard large stems) and add in small batches to a food processor. Pulse until finely chopped. Place in a large mixing bowl. Coarsely chop 1 medium sweet onion. Saute onions with cumin until transparent. Remove onions from heat and cool. Add cooled onions to food processor and pulse until finely chopped - add to parsley. Add the raw almonds to the food processor and pulse until coarsely chopped - add to parsley and onion mixture. Coarsely chop celery - add to food processor - pulse until finely chopped - add to parsley mixture. Add cooled millet, olive oil, balsamic vinegar and lemon juice to the parsley mixture. Stir gently until combined.
Food Centered Solutions, LLC
Frances Siver, MS, RDN, LDN, CLT, IFNCP
Board Certified in Integrative and Functional Nutrition
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