Kamut and Wild Rice Salad

[Guest guest]

Kamut and Wild Rice Salad

8 servings

 

1 cup uncooked kamut

1 tsp. coarse salt

1/2 cup uncooked wild rice, well rinsed

3/4 cup blanched slivered almonds (optional)

1 large red bell pepper, quartered, seeds and

membranes removed

6 scallions (white and light green parts), thinly

sliced

6 navel oranges, sectioned (2 cups)

5 small stalks celery, thinly sliced on diagonal

Cilantro-Lime Vinaigrette (recipe follows)

In large saucepan, combine kamut and cold water to

cover by 2 inches. Cover and let stand at least 6

hours or overnight.

 

Drain kamut. In same saucepan, bring 2 quarts water to

a boil. Add kamut and 1/2 teaspoon salt and return to

a boil. Reduce heat to low and simmer until tender and

grains begin to open, about 45 minutes. Drain, rinse

under cold running water and drain well. Set aside.

 

Meanwhile, in medium saucepan, bring 4 cups water to a

boil. Add wild rice and remaining 1/2 teaspoon salt

and return to a boil. Reduce heat to low, cover and

simmer until tender, 45 to 50 minutes. Drain, rinse

under cold running water and drain well. Set aside.

 

While grains are cooking, if using almonds, preheat

oven to 350°F. Spread nuts in small baking pan and

bake until lightly browned, about 8 minutes. Set

aside.

 

Preheat broiler. Place pepper quarters on broiler pan,

skin side up. Watching carefully, broil until skin is

charred. Transfer to paper bag, seal and let stand

until cool. Peel peppers, rinse briefly under cold

running water and cut into strips.

 

In large bowl, combine kamut, wild rice, toasted

almonds, pepper strips, scallions, orange sections and

celery. Add Cilantro-Lime Vinaigrette and toss to

blend. Cover and refrigerate at least 1 hour. Bring to

room temperature before serving.

 

PER serving: 266 CAL; 7 G PROT; 10 G TOTAL FAT (1 SAT.

FAT); 43 G CARB.; 0 MG CHOL; 422 MG SOD.; 6 G FIBER

 

 

 

 

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