If you’re looking for a quick and satisfying lunch or dinner option that won’t weigh you down in the summer months, Food Network’s Millet Tabbouleh character Giada De Laurentiis fits the bill.
With just seven ingredients, this chef’s recipe works as a side salad or snack.
This gluten-free tabbouleh recipe from De Laurentiis replaces traditional bulgur wheat
In her cookbook, Eat Better, Feel Better: My Recipes for Wellness and Healing, Inside and OutWhere this recipe can be found, Chef Giada De Laurentiis explains why she chose millet in her updated tabbouleh recipe.
“Millet is similar to quinoa, with its tiny grains that ripen thin and separate, and like quinoa, it is a good source of protein as well as several minerals and vitamins,” she wrote. “…Here, millet acts as a gluten-free alternative to bulgur wheat. It makes tabbouleh lighter and more refreshing.”
De Laurentiis departed from the classic Middle Eastern salad with the inclusion of strawberries in her version: “[T]totally unconventional hogg, [strawberries] It provides a bit of sweetness and a nice pop of color.”
How to make an easy De Laurentiis salad
With only 10 ingredients, Simply Giada The Star Salad is full of fresh herbal goodness. It is perfect for beginning chefs to prepare and serve up to four chefs. Her salad includes raw millet, flat parsley, fresh mint leaves, 1 shallot, diced English cucumber, chopped strawberries, kosher salt, fresh lemon juice, extra-virgin olive oil and, optionally, baby arugula, baby spinach, or baby kale. .
Bring millet to a boil in a saucepan with salt and simmer, covered, over low heat for 20 minutes. After that, remove from heat and sit for 10 minutes until the grains are completely cooked. Then it “fluffs” and cools. The resulting amount of millet is more than required for the salad and De Laurentiis suggests keeping one cup for this recipe and freezing the rest.
Add herbs, shallots, cucumbers and strawberries with salt, lemon juice and extra-virgin olive oil. Stir and mix to distribute ingredients well and can be served immediately with greens, if used. Or the salad can be seated to allow its flavors to blend well.
The chef suggests these variations
De Laurentiis noted in her cookbook that this tabbouleh recipe can be made into a “more important appetizer salad” with “chicken or salmon nuggets.” Other than that, it can also be served as a ‘side meal for a simple summer meal’.
The chef wrote on the Today website that to save time, the millet can be cooked in advance. Cooked beans can also be frozen, she said, “for up to two months and are easy to thaw and use as desired.”
Also, if millet isn’t your thing, “you can use quinoa instead.”
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