Kamut Wild Rice Amp Cranberry Salad |
|
 |
Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 2 |
|
Kamut is an ancient grain, very good for you, never mind with all the other goodies in this recipe. It's the first kamut recipe on this site! Ingredients:
* 1 cup kamut |
* 1 cup wild rice |
* 1 cup dried cranberries |
* 2 medium carrots, peeled and chopped |
* 1 small red onion, finely chopped |
* 1/2 cup fresh parsley, finely chopped |
dressing |
* 1/2 cup orange juice |
* 1/4 cup extra light olive oil |
* 1/4 cup red wine vinegar |
* 2 cloves garlic, minced |
* dash worcestershire sauce |
* salt and freshly ground pepper to taste |
Directions:
1. Place kamut in a medium saucepan and cover with water. Soak overnight. Pour off water. Add 1 cup fresh water. Bring to a boil. Cover, reduce heat, and simmer for 50 - 60 minutes or until tender. (Most of the water should be absorbed.) Remove from heat and cool.
2. Wash wild rice and place in a medium saucepan with 3 cups of water. Bring to a boil. Cover, reduce heat and boil gently for 40 - 50 minutes or until tender. (Do not over cook, which makes the rice mushy.) Remove from heat and drain off any remaining liquid. Cool. In a large bowl, combine kamut, rice, dried cranberries, carrots, onions, and parsley. Set aside.
3. In a pint jar, combine all of the dressing ingredients. Mix well and pour over rice mixture. Stir to mix well. Cover and refrigerate until ready to serve.
4. Hint: Save time by making the wild rice and kamut a day or two ahead.
|
|