Coriander-fennel Rub
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | St. Louis | Post1, St. louis p | 1 | Servings |
INGREDIENTS
| 1 | T | Fennel seeds |
| 1 | T | Coriander seeds |
| 1 | T | Coarse salt |
| 2 | t | Freshly ground black pepper |
INSTRUCTIONS
Put fennel and coriander seeds in a small pan over high heat. Toast for 2 to 3 minutes, until seeds turn a deep golden brown. Put seeds in food processor fitted with steel blade; process until finely ground. Mixture does not have to be perfectly smooth. Combine with salt and pepper. Store in an airtight jar. Yields a scant 1/4 cup. Recipe Source: St. Louis Post-Dispatch - 12-07-1998 Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com Converted by MM_Buster v2.0l.
A Message from our Provider:
“Forbidden fruits create many jams”
Nutrition (calculated from recipe ingredients)
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Calories: 45
Calories From Fat: 16
Total Fat: 1.9g
Cholesterol: 0mg
Sodium: 6984.1mg
Potassium: 218.9mg
Carbohydrates: 8.5g
Fiber: 5.5g
Sugar: <1g
Protein: 2g