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14Ingredients
55Minutes
630Calories
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Ingredients
US|METRIC
6 SERVINGS
- 5 Tbsp. olive oil (divided)
- 1/2 tsp. kosher salt (divided, plus more to taste)
- 1/4 cup orange juice (divided)
- 2 Tbsp. lemon juice (divided)
- 2 Tbsp. grainy mustard (divided)
- 1 Tbsp. light brown sugar
- 2 fennel bulbs (medium, stalks cut off, bulbs halved lengthwise, then cut in 1-inch thick wedges)
- 5 clementines (washed and unpeeled, cut horizontally into 1/2-inch slices)
- 1/4 cup Kalamata olives
- 3 1/2 cups millet (warm cooked)
- 1 Tbsp. dried mint
- 2 tsp. dried thyme
- ginger (Generous pinch dried)
- 1/2 cup Italian flat leaf parsley (chopped)
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NutritionView More
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630Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories630Calories from Fat150 |
% DAILY VALUE |
Total Fat17g26% |
Saturated Fat3g15% |
Trans Fat |
Cholesterol |
Sodium360mg15% |
Potassium760mg22% |
Protein15g |
Calories from Fat150 |
% DAILY VALUE |
Total Carbohydrate105g35% |
Dietary Fiber15g60% |
Sugars10g |
Vitamin A10% |
Vitamin C100% |
Calcium10% |
Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Dace Sh 5 years ago
Great recipe!
However I just took the idea and did not follow the exact method e.g. I lightly roast the fennel in a skillet, use fresh oranges or blood oranges.
Combination of the flavours is excellent:)