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Cookbook Recipe

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The Kitchn
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nut free vegetarian


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2 cups cooked wild rice (see cooking directions below)*

1 cup cooked amaranth (see cooking directions below)*

1 cup cooked quinoa (see cooking directions below)*

1 cup cooked millet (see cooking directions below)*

1 cup cooked brown jasmati rice, basmati, or brown jasmine, (cooked according to package directions)

1 teaspoon orange zest

1 cup fresh orange segments

1 cup small diced fennel

1/2 cup small diced radish

1/2 cup extra-virgin olive oil

1/4 cup orange juice

3 tablespoons red wine vinegar

1 tablespoon chopped fennel fronds

1 teaspoon fresh dill

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 cup amaranth seeds

1/2 cup millet

1/2 cup quinoa

1/2 cup wild rice

Sea salt and pepper

3 cups vegetable stock

1 tablespoon butter

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