Ingredients
3 Murcott tangerines
2 medium fennel bulbs
6 tablespoons olive oil, divided
¼ cup orange juice, divided
3 tablespoons lemon juice, divided
2 tablespoons Dijon mustard, divided
1 tablespoon light brown sugar
1 cup millet
2 cups water
1 tablespoon dried mint
2 teaspoons dried thyme
½ cup fresh parsley, chopped
¼ cup kalamata olives
Preparation
Preheat the oven to 475F. Wash the tangerines. Leave the peels on and slice them horizontally. Cut the fennel bulbs vertically and then slice ½ inch wedges. Place them in a baking dish or roasting pan.
In a small bowl whisk 3 tablespoons of the oil with 2 tablespoons orange juice, 2 tablespoons lemon juice, 1tablespoon mustard, a generous pinch of salt and the sugar until combined (save the bowl you will use it again). Pour the marinade on top of the oranges and fennel and mix everything until the fruit and fennel is well coated. Place the pan in the oven and roast for 15 minutes, then stir and roast for another 15-20 minutes until the fennel is browned along the edges and soft. During the last 5 minutes of bake time add the olives.
Meanwhile, prepare the millet. In a large saucepan over medium heat toast the millet for about 5-7 minutes until it becomes golden. Be careful not to burn it. Once toasted, add the water ( it will sputter when you put it into the warm pan) and bring to a boil. Cover the millet and turn the heat to low. Let the millet cook for another 15 minutes until all the water is absorbed (try not to peek to often). Turn the heat off and allow to steam covered for another 10 minutes. Uncover and fluff with a fork.
While the millet cooks, prepare the finish dressing. In a small bowl whisk 2 tablespoons olive oil, 2 tablespoons orange juice, 1 tablespoon lemon juice and 1 tablespoon mustard.
Place the millet into a large bowl and pour the dressing over top and mix it to combine. Add the dried herbs and another pinch of salt. Pull the fennel and tangerines from the oven and add them to the bowl with millet. Stir to combine. Add the fresh parsley. Salt to taste and serve.
Ingredients
3 Murcott tangerines
2 medium fennel bulbs
6 tablespoons olive oil, divided
¼ cup orange juice, divided
3 tablespoons lemon juice, divided
2 tablespoons Dijon mustard, divided
1 tablespoon light brown sugar
1 cup millet
2 cups water
1 tablespoon dried mint
2 teaspoons dried thyme
½ cup fresh parsley, chopped
¼ cup kalamata olives
Preparation
Preheat the oven to 475F. Wash the tangerines. Leave the peels on and slice them horizontally. Cut the fennel bulbs vertically and then slice ½ inch wedges. Place them in a baking dish or roasting pan.
In a small bowl whisk 3 tablespoons of the oil with 2 tablespoons orange juice, 2 tablespoons lemon juice, 1tablespoon mustard, a generous pinch of salt and the sugar until combined (save the bowl you will use it again). Pour the marinade on top of the oranges and fennel and mix everything until the fruit and fennel is well coated. Place the pan in the oven and roast for 15 minutes, then stir and roast for another 15-20 minutes until the fennel is browned along the edges and soft. During the last 5 minutes of bake time add the olives.
Meanwhile, prepare the millet. In a large saucepan over medium heat toast the millet for about 5-7 minutes until it becomes golden. Be careful not to burn it. Once toasted, add the water ( it will sputter when you put it into the warm pan) and bring to a boil. Cover the millet and turn the heat to low. Let the millet cook for another 15 minutes until all the water is absorbed (try not to peek to often). Turn the heat off and allow to steam covered for another 10 minutes. Uncover and fluff with a fork.
While the millet cooks, prepare the finish dressing. In a small bowl whisk 2 tablespoons olive oil, 2 tablespoons orange juice, 1 tablespoon lemon juice and 1 tablespoon mustard.
Place the millet into a large bowl and pour the dressing over top and mix it to combine. Add the dried herbs and another pinch of salt. Pull the fennel and tangerines from the oven and add them to the bowl with millet. Stir to combine. Add the fresh parsley. Salt to taste and serve.
