Kamut And Wild Rice Salad Food

KAMUT AND WILD RICE SALAD

Steps:

• Bring 4 cups water to boil. Salt water. Add Kamut and cook over low heat, partially covered, for 1 hour until tender but not mushy. Cook wild rice in 1 cup water, uncovered, until just tender but still with a bite. Drain and spread grains on baking sheet to cool. In a bowl, mix grains with nuts, peppers, orange pieces, cranberries and parsley. Make dressing: In separate bowl combine orange and lemon juices, zest, vinegar and oil. Toss salad with dressing.

WILD RICE SEAFOOD SALAD

Steps:

• In a large serving bowl, combine the rice, shrimp, crab, peppers and onion. , In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over rice mixture and toss to coat. Cover and refrigerate for at least 2 hours before serving.

SPELT AND KAMUT SALAD

Steps:

• Bring apprx 4 cups of water to a boil, add the Spelt and Kamut, return to boil.
• Reduce heat to low, cook covered until the kernals are tender (apprx 45 minutes).
• Drain well and set aside to cool.
• Whisk together the dressing ingredients,starting with the vinegar, honey & mustard, add the oil slowly whisking all the while, finally whisk in the shallots, ginger & cilantro.
• When the spelt & Kamut are at room temp mix in the cranberries, red pepper & sweet onion.
• Pour the dressing over the salad ingredients, mix well, Cover and refrigerate over night.
• Enjoy.

BROWN AND WILD RICE SALAD WITH GRAPES AND KALE

Steps:

• Bring brown and wild rice blend, water, orange juice, and salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, 30 to 45 minutes. Drain excess liquid, fluff rice with a fork, and cook, uncovered, for 5 minutes more. Remove from heat and let cool, 20 to 30 minutes.
• Combine agave nectar, olive oil, and apple cider vinegar in a small bowl for the dressing.
• Add dressing, kale, bell pepper, pine nuts, grapes, celery, parsley, basil, and lemon zest to the cooled rice and mix well. Refrigerate for 1 hour before serving.

KAMUT BERRY, SPELT BERRY AND WILD RICE STUFFING

Steps:

• To prepare the grains, put grains in a large pot and cover with water to 3 inches above grains.
• Bring water to a boil, then reduce heat and simmer for 2 minutes.
• Turn off heat, cover pot and allow grains to sit for 1 hour; drain into a colander and rinse under cold running water.
• Preheat oven to 325°F.
• Spread pecans on a baking sheet and toast for 8 to 10 minutes. Set aside to cool.
• Over medium heat, warm olive oil and add onion and saute for 5 minutes.
• Add carrot, fennel, celery, garlic, sage, salt to taste and water.
• Cover and cook 8 to 10 minutes until vegetables are tender.
• Add prepared grains to vegetables and stir in toasted pecans, parsley and pepper to taste and serve.

VEGAN WILD RICE SALAD

Steps:

• Stir water and rice together in a medium saucepan. Cover and cook over medium heat until rice is soft and starts to split, about 40 minutes. Note: leave rice slightly undercooked so it does not fall apart.
• Drain and place in the refrigerator to cool for about 15 minutes.
• Meanwhile, slice green onions as thinly as you can. Set aside a portion of the greens for garnish. Toss remaining green onions in a bowl with grapes, chickpeas, cranberries, garlic, and rosemary.
• Squeeze lemons into a separate bowl; watch for seeds! Stir in salt and oregano until oregano is crushed and begins to steep in the lemon juice. Whisk in maple syrup and olive oil until dressing begins to emulsify.
• Add cooled rice to the salad mix. Add dressing and toss lightly. Garnish with reserved green onions.