Millet Tabouli With Cara Cara Oranges And Green Olives

• 1 cup millet
• 3 cups water
• 1.5 cups minced parsley (I used curly, but flat is fine, too)
• 2 medium tomatoes, diced (about 1 cup)
• 2 Cara Cara or blood oranges, peeled with a sharp knife so there is no pith, then diced
• 1 cup diced cucumber
• 1 cup diced pitted green olives (I used Divina Organics brand)
• 1 large shallot, peeled and minced
• 3/4 teaspoon ground cinnamon
• 5 tablespoons olive oil, divided

1. Rinse millet in a fine mesh strainer. Add to medium pot on the stove with the water and bring to a boil.
2. Cover and reduce heat to a simmer. Cook for 30 minutes until water is absorbed. Remove from heat and allow to rest for 10 minutes, covered, then uncover and allow to cool to room temperature. Fluff with a fork.
3. Combine 1 cup of the millet (save the rest for another use) with the remainder of the ingredients and 4 tablespoons of the olive oil. Mix well and place in the refrigerator for several hours for the flavors to meld.
4. Allow tabouli to come to room temperature, then drizzle with the final tablespoon of olive oil and serve.

millet, water, parsley, tomatoes, oranges, cucumber, green olives, shallot, ground cinnamon, olive oil

Taken from food52.com/recipes/9483-millet-tabouli-with-cara-cara-oranges-and-green-olives (may not work)