Tabouleh (variation, millett vs quinoa)

[Guest guest]

--- Christa Maria <cmaria wrote:

> I make mine with millet instead of bulghur, high

> protein and neutral in

> it's acidity.

> C-M

 

Christa, I like the quinoa variation better than

millet, but that's just a personal preference in

taste. It might also be because I just must not know

how to cook millet--if I get it done enough to taste

done (not crunchy) it's MUSH... but that's another

story. And just off the top of my head, I don't know

if quinoa is neutral in acidity or what. Do you?

 

Christina, L.Ac.

[Guest guest]

Millet is hard to get the hang of when cooking. I have to admit that

I've burned a few pots in that direction, for it takes much more water

than one thinks..

I also like the mush at times , for I make it into patties that I

sprinkle with parmesan and than bake. I also cook the millet in stock

that I make.

I use a lot of millet, especially when I have to be on antibiotics or

so, it heals my gut.

Dont' know if quinoa is neutral, but I know it's a wonderful grain to use.

C-M