Three Grain Tabbouleh

(adapted from Clean Eating, May/June 2009)

Serves 6



¼ cup millet

¼ cup roasted whole buckwheat groats (kasha)

½ cup fine bulgur

½ cup mint leaves, coarsely chopped

4 green onions, chopped

1 bunch parsley, finely chopped (about a cup)

1 medium tomato, diced

Juice of 1 lemon (about 2 Tbsp)

2 tsp lemon zest

3 Tbsp low-sodium vegetable broth

2 Tbsp olive oil

¼ tsp salt



Heat millet in a nonstick saucepan over medium-high heat until it begins to brown and pop, about 5-10 minutes. Then add ½ cup plus 2 Tbsp water and bring to a simmer, covered. Simmer for 8 minutes. Set aside. In another pot, bring ½ cup water to boil over high heat. Add kasha, lower heat to medium, cover, and cook for 10 minutes, until kasha becomes soft and more than doubles in size. Set aside. While millet and kasha are cooking, soak bulgur in 1 ½ cups warm water for 10 minutes in a separate bowl. Drain.

In a large bowl, gently blend all 3 grains, mint, onion, parsley, and tomato together. In a separate bowl, whisk together lemon juice, zest, broth, oil, and salt. Pour over grain mixture, toss, and serve.