Toasted Millet Salad with Roasted Fennel, Tangerines and Avocado | PCC Natural Markets

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Toasted Millet Salad with Roasted Fennel, Tangerines and Avocado

Serves: 6 to 8

Your rating: None (5 votes)
Your rating: None (5 votes)

Toasting the millet before cooking helps to bring out the natural nuttiness of this gluten-free grain.


These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free


Heat a saucepan over medium heat. Add millet and toast, stirring frequently, until light brown and fragrant, about 7 minutes. Carefully add vegetable stock and bring to a boil. Cover, reduce to a simmer, and cook until millet is tender and liquid is absorbed, 20 to 25 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.

Meanwhile, preheat oven to 425° F. In a small bowl, whisk together 1 tablespoon oil and 1 tablespoon orange juice. Toss with fennel and sprinkle with salt and pepper. Roast on a baking sheet in the oven until fennel is tender and golden, 20 to 30 minutes. Stir every 10 minutes to prevent sticking.

Whisk together remaining oil, orange juice, balsamic vinegar and mustard. Combine dressing, cooked millet, fennel, tangerine oranges, avocado, olives and mint in a large bowl. Serve immediately.

Each serving: 300 cal, 15g fat (2g sat), 0mg chol, 340mg sodium, 38g carb, 10g fiber, 5g protein

Recipe by Jackie Freeman, PCC Chef

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