1 cup millet (lightly toasted, no oil, please)
2 1/2 cups water or Vegetable Stock
2 carrots, small dice
1 small red onion, small dice
1/4 cup raisins, plumped (by soaking in hot water)
3 tablespoons sunflower seeds
or 3 tablespoons chopped walnuts
2 tablespoons olive oil
1 lemon, juiced
Salt to taste
Cook the millet (as directed in the Millet Tabbouleh recipe) and remove to a bowl. Add the carrots, red onion, raisins, and sunflower seeds or walnuts.
In a small bowl, whisk together the olive oil and lemon juice and pour over the millet. Add salt to taste.
This is also delicious topped with silken tofu.