Kamut, Wild Rice, & Cranberry Salad

Kamut is rich and nutty in flavour and is a great source of whole grain carbohydrate.    It is also high in protein and is a good source of minerals including selenium, zinc, and magnesium.  This salad would be a unique addition to a holiday meal!

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Ingredients:

Kamut 1 cup 250 mL
Wild rice 1 cup 250 mL
Dried cranberries 1 cup 250 mL
Medium size carrot, chopped 2 each 2 each
Small red onion 1 each 1 each
Fresh parsley, finely chopped ½ cup 125 mL
Dressing:
Orange juice ½ cup 125 mL
Olive oil ¼ cup 60 mL
Red wine vinegar ¼ cup 60 mL
Garlic, minced 2 cloves 2 cloves
Worcestershire sauce dash dash
Salt to taste to taste
Pepper to taste to taste

Directions:

  1. Place kamut in a medium saucepan and cover with water.  Soak overnight.
  2. Pour off water and add 1 cup of fresh water.
  3. Bring to a boil, then cover, reduce heat, and simmer for
    50 – 60 minutes or until tender (most of the water should be absorbed).
  4. Remove from heat and cool.
  5. Wash wild rice and place in a medium saucepan with 3 cups of water.
  6. Bring to a boil, then cover, reduce heat, and boil gently for 40 – 50 minutes or until tender.  (Do not overcook, which makes the rice mushy).
  7. Remove from heat, drain off any remaining liquid. Cool.
  8. In a large bowl, combine kamut, rice, dried cranberries, carrots, onion, and parsley.  Set aside.
  9. In a pint jar, combine all dressing ingredients.  Mix well.
  10. Pour dressing over mixture and stir to combine.
  11. Cover and refrigerate until ready to serve.

Makes 4 servings (154 g /serving). 1 serving = approx. 3/4 cup