Kamut Salad
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Cook in chicken broth:
1 1/2 Cups Kamut or Wheat Berries
Drain and cool completely.
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In large mixing bowl combine kamut along with:
1 Cup assorted Toasted Nuts & Seeds I used a quarter cup of each: Flax Seeds, Almond Slices, Sunflower Seeds and Walnuts
1 Cup assorted Dried Fruits cut small – I used a quarter cup of each: Currants, Craisins, Dates and Figs
1/2 Cup Chopped Parsley
1/2 Cup Thin Sliced Green Onions
1-2 Tbsp Minced Garlic
1 Tbsp Oregano
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Dressing:
In separate mixing owl or in a small cuisinart combine
2 Tbsp Balsamic Vinegar
2 Tbsp Soy Sauce
2 Tbsp Worcestershire
1 Tbsp Honey
2 tsp Dijon Mustard
Fresh Ground Black Pepper
Start whisking or turn on blender and slowly pour in
3 Tbsp Olive Oil
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Once combined, add dressing to salad – stir it up and let it sit in the fridge over-night for optimal flavor.
The first go around with kamut I boiled it like barley for well over an hour which seemed like a long time, but our jaws were so tired from chewing and chewing and chewing. The next time around I found the key: cook on low for 2 hours, be sure to set the timer so you don’t forget about it. It still was chewy, but much nicer. The chewiness is the part I really like about this salad. Plan ahead because this salad really needs an over-night in the fridge for the flavors to shine!
http://foododelmundo.com/2010/05/25/kamut-salad/
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another option:
ngredients
1/4 c. Bulgur
1/4 c. Millet
1/4 c. Quinoa, rinsed
1/4 c. Dried cranberries, or blueberries, or raisins
1/2 c. Parsley, chopped
1/4 c. Celery, chopped
1/4 c. Sweet red pepper, chopped
1/4 c. Apple, peeled and chopped
VINAIGRETTE: 2 Tbs. Lemon juice
2 Tbs. Garlic Clive, minced
1 Tsp. Dijon mustard
1/4 Tsp. Salt
Pepper
Directions
In large bowl, pour 1 cup boiling water over bulgur. Cover and let stand for 30 minutes; fluff with fork. Meanwhile, in saucepan, bring 1-1/2 cups water to boil; add millet and reduce heat to medium. Simmer, covered, for 5 minutes. Add quinoa; simmer, covered, for 12 minutes or until water is absorbed. In separate saucepan, bring 1/2 cup water to boil; add cranberries and boil for 4 minutes or until cranberries are plump and water is reduced to 1/4 cup. Drain, reserving water.
Add millet, quinoa, parsley, celery, red pepper, apple and cranberries to bulgur. Vinaigrette: Whisk together lemon juice, oil, cranberry water, garlic, mustard, salt, and pepper to taste. toss with salad. Source: Canadian Living magazine [Mar 95] Presented in an article by Anne Lindsay. Recipes from Anne Milne of Vancouver, BC, Canada [-PAM-].
http://www.fastrecipes.com/recipe/healthy-and-tasty-ancient-grain-salad-2009051729551/
