Shaved fennel, orange, candied pecans and toasted millet
Recipe courtesy of Campbell's Kitchen
1 cup millet Candied Pecans
2 cups Campbell’s Real Stock – Salt-Reduced Chicken
1 lemon, juice and zest
3 Tbsp olive oil
2 medium fennel bulbs, thinly sliced (2 ½ cups)
1 small red onion, peeled, thinly sliced
3 small oranges, peeled, thinly sliced
2 Tbsp mint leaves
1 Tbsp flat-leaf parsley
½ cup pecan halves
1 Tbsp pure maple syrup
½ tsp sugar
½ tsp salt
1 pinch cayenne pepper
Nutrition Information (per serve)
|Energy||1409 kJ (337 calories)|
Preheat oven to 180oC. Toss pecans with maple syrup in a small bowl. Add sugar, salt and cayenne; toss to coat. Spread coated nuts onto an oven tray lined with baking paper and roast for 5-10 minutes. Set aside to cool.
While the oven is still hot, spread 1 cup of millet onto a baking tray and toast for 5 minutes. Bring 2 cups of Campbell’s Real Stock to boil in a medium saucepan. 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 and olive oil in a large bowl. Add cooled millet, shaved fennel, orange slices, mint and parsley. Toss lightly to combine. Garnish with extra herbs and candied pecans.