Try this Coriander-Fennel Rub recipe, or contribute your own.
Suggest a better descriptionPut 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
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Serving Size: 1 Serving (33g) | ||
Recipe Makes: 1 servings | ||
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Calories: 46 | ||
Calories from Fat: 17 (37%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 46
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