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Shaved Fennel, Orange, Candied Pecans and Toasted Millet https://www.metro.ca/userfiles/image/recipes/fenouil-cisele-orange-pacanes-confites-et-millet-grille-10282.jpg PT10M PT35M PT45M
Preheat oven to 200°C.Toss pecans with maple syrup in small bowl.Add sugar, salt, and cayenne; toss to coat.Spread coated nuts onto a parchment-lined baking sheet and roast for 5-10 minutes. Set aside and cool.While the oven is still hot, spread 1 cup of millet on a baking sheet and toast for 5 minutes.Bring 2 cups of Campbell's broth to a boil in a medium pot.Add toasted millet; cover, reduce heat to medium-low and simmer until all the water is absorbed, about 20 minutes.Rinse in a fine colander and set aside to cool.Whisk together lemon juice, olive oil, and a dash of salt in a large bowl.Add cooled millet.Shave fennel and onion directly into the bowl with a mandoline, or slice thin on a cutting board and add to the dressing and millet.Add orange slices, mint, and parsley leaves.Toss lightly to combine.Garnish with additional herbs and candied pecans.Tips :Pairs well with grilled fishThe oranges can be peeled, and sliced perpendicular to the navel in 1 mm increments or segmented as follows: trim the top and bottom of the orange.Place orange on flat end and remove the rest of the peel and pith, preserving fruit cutting “down and out” as you mimic the natural curve of the orange.Slice to the right and left of each membrane to free each individual wedge.A mandolin is a key tool in achieving the thinly shaved fennel and onion, if you do not have access to a mandoline (hand slicer), trim the base of the fennel and cut the bulb into quarters, holding a fennel quarter in one hand, run a vegetable peeler lengthwise into thin strips.Grain Substitution: Salad can be easily replicated with a delicate grain like quinoa or pasta like pearl couscous or orzo.
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1 cup (250 mL) millet 2 cups (500 mL) ready to use 30% less sodium chicken broth 1 lemon, juice and zest 3 Tbsp. (45 mL) olive oil dash of salt 2 medium fennel bulbs, shaved (2 1/2 cups) 1 small red onion, halved shaved thin 3 small orange, peeled and thinly sliced 15-25 mint leaves 10 leaves flat leaf parsley
Shaved Fennel, Orange, Candied Pecans and Toasted Millet

Shaved Fennel, Orange, Candied Pecans and Toasted Millet

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6
servings
0:10
Preparation
0:35
COOKING
0:45
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 cup
    (250 mL)
    millet
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  • 2 cups
    (500 mL)
    ready to use 30% less sodium chicken broth
  • 1
    lemon, juice and zest
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    2 lb, PRODUCT OF MEXICO OR SPAIN GREEN BEANS 340 g, PRODUCT OF U.S.A. COLOSSAL CANTALOUPES PRODUCT OF GUATEMALA, NO. 1 GRADE


  • 3 Tbsp.
    (45 mL)
    olive oil
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  • dash of salt
  • 2
    medium fennel bulbs, shaved (2 1/2 cups)
  • 1
    small red onion, halved shaved thin
  • 3
    small orange, peeled and thinly sliced
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    PRODUCT OF U.S.A. LARGE RED GRAPEFRUITS PRODUCT OF U.S.A. 3.73/kg


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  • 15-25
    mint leaves
  • 10
    leaves flat leaf parsley
  • candied pecans

  • 1/2 cup
    (125 mL)
    pecans, halved
  • 1/2 cup
    (125 mL)
    pure maple syrup
  • 1/2 tsp.
    (7 mL)
    sugar
  • 1/2 tasse
    (7 mL)
    salt
  • 1
    pinch of cayenne pepper
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Imprimer ma sélection

Preparation

Preheat oven to 200°C.

Toss pecans with maple syrup in small bowl.

Add sugar, salt, and cayenne; toss to coat.

Spread coated nuts onto a parchment-lined baking sheet and roast for 5-10 minutes. Set aside and cool.

While the oven is still hot, spread 1 cup of millet on a baking sheet and toast for 5 minutes.

Bring 2 cups of Campbell's broth to a boil in a medium pot.

Add toasted millet; cover, reduce heat to medium-low and simmer until all the water is absorbed, about 20 minutes.

Rinse in a fine colander and set aside to cool.

Whisk together lemon juice, olive oil, and a dash of salt in a large bowl.

Add cooled millet.

Shave fennel and onion directly into the bowl with a mandoline, or slice thin on a cutting board and add to the dressing and millet.

Add orange slices, mint, and parsley leaves.

Toss lightly to combine.

Garnish with additional herbs and candied pecans.

Tips :

Pairs well with grilled fish

The oranges can be peeled, and sliced perpendicular to the navel in 1 mm increments or segmented as follows: trim the top and bottom of the orange.

Place orange on flat end and remove the rest of the peel and pith, preserving fruit cutting “down and out” as you mimic the natural curve of the orange.

Slice to the right and left of each membrane to free each individual wedge.

A mandolin is a key tool in achieving the thinly shaved fennel and onion, if you do not have access to a mandoline (hand slicer), trim the base of the fennel and cut the bulb into quarters, holding a fennel quarter in one hand, run a vegetable peeler lengthwise into thin strips.

Grain Substitution: Salad can be easily replicated with a delicate grain like quinoa or pasta like pearl couscous or orzo.

Source : Campbell

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