Try this Coriander-Fennel Rub recipe, or contribute your own.Suggest a better description
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 - firstname.lastname@example.org
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|Serving Size: 1 Serving (33g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 17 (37%)|
|Amt Per Serving||% DV|
|Total Fat 1.9g||3 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 6985.1mg||241 %|
|Potassium 215.9mg||6 %|
|Total Carbohydrate 8.5g||3 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 3g|
|Protein 2g||3 %|
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Calories per serving: 46
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