Meatless Monday - Roasted Fennel, Clementines and Toasted Millet Salad

Have you ever cooked with Millet?  It's supposed to be really good for you, easily digested, and gluten free.  If you want to learn more about that click here.  I just know it tastes good so I've started using it in recipes.

Did you know that you can eat roasted Clementines including the skin, and it tastes really good?  I just learned that.  It's got a bit of a chewy texture, similar to a sundries tomato and the roasting removes any bitterness.  Trust me on this.

Roasted Fennel, Clementines and Toasted Millet Salad

Ingredients:

3 Clementines
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
 A few sprigs of fresh thyme
½ cup fresh parsley, chopped
¼ cup kalamata olives

Directions:

Preheat the oven to 475 degrees. Wash the Clementines  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, 1 tablespoon mustard, a generous pinch of salt and the sugar until combined (save the bowl to use again). Pour the marinade on top of the clementines 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.

While the fruit and veggies are roasting, 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 so be careful) 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. 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 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 herbs and another pinch of salt. Remove the fennel and tangerines from the oven and add them to a serving bowl with millet. Stir to combine. Top with fresh parsley.

Pottery by Berkshire Pottery, Covert Pottery, Future Relics Pottery, and Alice Woodruff

Check out the gallery page - Future Relics Gallery by Lori Buff