Wild Rice With Roasted Fennel And Sun-Dried Tomatoes

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Feed Me Phoebe
Nutrition per serving    (USDA % daily values)
CAL
218
FAT
2%
CHOL
0%
SOD
6%
Uploaded by: Phoebe Lapine

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Ingredients for 4 servings

1 pound fennel, thinly sliced into wedges

Olive oil

1 cup wild rice

8 cups cold water

Sea salt

1 tablespoon red wine vinegar

1 cup thinly sliced sun-dried tomatoes

1/2 cup thinly sliced kalamata olives

2 tablespoons chopped parsley

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