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Shaved Fennel, Orange, Candied Pecans and Toasted Millet Recipe
Ingredients
SALAD:
- 1 cup (250 mL) millet
- 2 cups (500 mL) CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth
- 1 lemon juice and zest
- 3 tbsp (45 mL) olive oil
- 1 dash of salt
- 2 medium fennel bulbs, shaved (2 ½ cups)
- 1 small red onion, halved shaved thin
- 3 small oranges, peeled and thinly sliced
- 15 mint leaves
- 10 leaves flat leaf fresh parsley
CANDIED PECANS:
- 1/2 cup (125 mL) pecans, halved
- 1 tbsp (15 mL) pure maple syrup
- 1/2 tsp (3 mL) sugar
- 1/2 tsp (3 mL) salt
- 1 pinch cayenne pepper
| PREP TIME 10m |
COOK TIME 35m |
TOTAL TIME 45m |
YIELD 6 servings |
|---|
Instructions
- 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.
A recipe from campbells
2018-05-30
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