Shaved Fennel, Orange, Candied Pecans and Toasted Millet Recipe
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
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
YIELD 6 servings
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.