Toasted Millet Tabbouleh

• 2/3 cup millet
• 2 cups loosely packed parsley leaves, coarsely chopped
• 2 Persian cucumbers, finely chopped (do not peel)
• 1 medium tomato, finely chopped
• 4 radishes, finely chopped
• 3 scallions, white and green parts, finely chopped
• 3 tablespoons fresh lemon juice
• 2 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper

1. Put the millet in a medium saucepan over medium heat and swirl until lightly golden and toasted, 6 to 8 minutes.
2. Pour in 1 1/2 cups of water and bring to a boil.
3. Reduce heat to medium low, cover and simmer until most of the water is absorbed and the millet is tender, about 15 minutes.
4. Remove from the heat and let sit, covered, for 10 minutes.
5. Fluff with a fork and cool.
6. Combine the cooled millet, parsley, cucumbers, tomato, radishes, scallions, lemon juice, oil, 3/4 teaspoon salt and a few grinds of pepper in a medium bowl.
7. Serve at room temperature or chilled.

millet, parsley, cucumbers, tomato, radishes, scallions, lemon juice, extravirgin olive oil, kosher salt

Taken from www.foodnetwork.com/recipes/food-network-kitchens/toasted-millet-tabbouleh.html (may not work)