Asparagus Tabbouleh

A old polish woman taught me this recipe, and although its quite simple, i quickly fell in LOVE. Millet is a grain that is very underused in the cooking world,  but its definitely one of my favorites. It has a very unique nutty flavor that gives depth to many dishes.  I had this salad with some falafels and a garlic tahini sauce.  I highly recommend this :)

Tabbouleh ingredients

1 cup dry millet

1 bunch asparagus

1 bunch parsley

1 bunch cilantro

1 small red or white onion

1 Tbsp cumin seeds

1 tsp coriander

1 tsp black pepper

1 tsp salt

juice of 1-2 lemons

Start by rinsing your millet under hot water in a strainer.   This step is optional but it can get rid of the bitterness.  Place your millet in a pot with 2 cups of water and a pinch of salt.  Bring to a boil, then cover with a lid and turn to low-medium heat.  Let cook for 15-20 minutes (or until all the water is absorbed).   Once theres no water left remove from heat (Keep the lid on!) and let "steam" while you make the other ingredients.  I like to leave my millet to steam for up to 30 minutes, as it become creamy and delicious. 

Cut the ends off your asparagus.  And place in a pot with a couple inches of water.  Bring water to a boil and cover with a lid to steam asparagus just until they are soft.  This only takes 5 minutes or so.  Be careful not to let steam for too long.  Taste asparagus every couple minutes and decide when you think it's done.  Once cooked, remove from heat and drain through a colander.  Let the asparagus sit in the colander and cool down while you make the other ingredients.

Chop parsley, cilantro, onion and place into a large bowl.  Grind your spices and add them to the bowl with the juice of a lemon.  Chop your asparagus into 1 inch pieces and add to the bowl. Stir in your cooked millet and enjoy! 

Easy Tahini Sauce

1 cup Tahini

1/4 cup coconut vinegar

1-2 garlic cloves

1 tsp salt

1 tsp pepper

2 tbsp mustard

1/2 cup water to blend (or more)

Add all your ingredients to a blender and blend until thick and creamy.  As you blend tahini it tends to "fluff" up and thicken.  Add more water until you have reached a creamy pourable consistency.