Kamut and Wild Rice Salad
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 cup uncooked kamut
1 teaspoon coarse salt
1/2 cup uncooked wild rice, well rinsed
3/4 cup blanched slivered almonds, (optional)
1 lrg red bell pepper, quartered
seeds and membranes removed
6 scallions with white and light green
parts,
thinly sliced
6 navel oranges, sectioned(2 cups)
5 smalls celery stalk
thinly sliced on diagonal
Cilantro-Lime Vinaigrette
(see separate recipe)

Preparation

1 In large saucepan, combine kamut and cold water to cover by 2 inches. 2 Cover and let stand at least 6 hours or overnight. 3 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. 4 Meanwhile, in medium saucepan, bring 4 cups water to a boil. Add wild rice and remaining 1/4 teaspoon salt and return to a boil. Reduce heat to low, cover and simmer until render, 45 to 50 minutes. Drain, rinse under cold running water and drain well. Set aside. 5 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. 6 Set aside. 7 Preheat broiler. Place pepper quarters on broiler pan, skin side up. 8 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. 9 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.

About


This refreshing summer salad makes the most of pleasantly chewy kamut, For variety, try using clementines or tangelos instead of oranges.