Japanese Tabbouleh with Mixed Grains

Name: Japanese Tabbouleh with Mixed Grains
Yield: 4 servings
Cuisine: American
Ingredients: 100 ml Mixed grain and millet (glutinous millet, amaranth and quinoa); 50 grams Canned sweet corn (without brine); 1 medium ●Tomato (cut into 7 to 8 mm cubes); 1 ●Cucumber (cut into 7 to 8 mm cubes); 1 Aubergine (cut into 7 to 8mm cubes); 1 tbsp ★Olive oil; 3 ●Shiso leaves (chopped); 1 ●Myoga (chopped, optional); 2 tbsp ●Chopped green onion (or chopped onion); 1 ◎Herb salt (or plain salt); 1 dash ◎Black pepper; 2 tbsp ◎Lemon juice; 2 tbsp ◎Olive oil; 1 tsp ◎ Usukuchi soy sauce; 1/2 tsp ◎Honey

cookpad.japan @cookpad_jp

I had a lot of millet which was originally for cooking with rice. I cooked the millet and I thought it looked just like cous cous. I made a marinade and checked the taste. When marinated, it was exactly like tabbouleh! The salad is very tasty already with lemon juice and olive oil, but I added a little soy sauce.

Cooking time of mixed grains: Kibi-mochi for 5 minutes, amaranth for 8 minutes and quinoa for 10 minutes. You can freeze the leftovers. Check the taste before serving. Adjust with herb salt or plain salt. If you don't have a cake ring, put the salad in a small bowl. Recipe by kebeibiko

cookpad.japan @cookpad_jp

Saved

Ingredients

4 servings

100 mlMixed grain and millet (glutinous millet, amaranth and quinoa)
50 gramsCanned sweet corn (without brine)
1 medium●Tomato (cut into 7 to 8 mm cubes)
1●Cucumber (cut into 7 to 8 mm cubes)
1Aubergine (cut into 7 to 8mm cubes)
1 tbsp★Olive oil
3●Shiso leaves (chopped)
1●Myoga (chopped, optional)
2 tbsp●Chopped green onion (or chopped onion)
1◎Herb salt (or plain salt)
1 dash◎Black pepper
2 tbsp◎Lemon juice
2 tbsp◎Olive oil
1 tsp◎ Usukuchi soy sauce
1/2 tsp◎Honey

Saved

Steps

1

Put plenty of water in a small sauce pan (about two or three times as much as the mixed grain) and add the millet. Bring to a boil over medium heat and reduce the heat to low. Cook for about 5 minutes and then strain in a colander.
2

Soak the diced aubergine in water to remove its bitterness. Strain well in a colander and fry in a frying pan over a medium heat. Add the ★ ingredients and turn off the heat. Leave to cool.
3

Cut the ● vegetables into 7 to 8 mm cubes (reserve some for garnishing) and put them into a storage container with the millet from Step 1 and the aubergine from Step 2, as well as the sweet corn.
4

Add the ◎ seasonings to Step 3 and mix well. Chill in the fridge. Place a cake ring on a serving plate and spoon the salad mixture. Press gently.