Kamut and Wild Rice Salad

Kamut and Wild Rice Salad Recipe - Vegetarian Food

Preparation time: 30 minutes | Cooking time: 1 hour and 35 minutes | Servings: 6 |

Vegetarian diet

Introduction

This Kamut and Wild Rice Salad is a delicious and nutritious dish that is perfect for a light lunch or as a side dish for dinner. The combination of kamut, wild rice, almonds, bell peppers, oranges, and celery creates a flavorful and satisfying salad that is sure to please your taste buds.

History

This recipe combines the ancient grain kamut with wild rice to create a unique and flavorful salad. Kamut is an ancient grain that has been cultivated for thousands of years and is known for its nutty flavor and chewy texture. Wild rice, on the other hand, is not actually rice but a type of grass seed that is native to North America. By combining these two grains with fresh vegetables and a tangy vinaigrette, you get a delicious and nutritious salad that is perfect for any occasion.

Ingredients

1 cup uncooked kamut
1 tsp coarse salt
0.5 cup uncooked wild rice, well rinsed
0.75 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

How to prepare

In a large saucepan, combine kamut and enough cold water to cover by 2 inches. Cover and let it stand for at least 6 hours or overnight.
Drain the kamut. In the same saucepan, bring 2 qt (1.89 liters) of water to a boil. Add the kamut and 0.5 tsp of salt, then return to a boil. Reduce the heat to low and simmer until the kamut is tender and the grains begin to open, which takes about 45 minutes. Drain, rinse under cold running water, and drain well. Set aside.
Meanwhile, in a medium saucepan, bring 4 cups of water to a boil. Add the wild rice and the remaining 0.5 tsp of salt, then return to a boil. Reduce the heat to low, cover, and simmer until the wild rice is tender, which takes about 45 to 50 minutes. Drain, rinse under cold running water, and drain well. Set aside.
While the grains are cooking, if using almonds, preheat the oven to 350°F (177°C). Spread the nuts in a small baking pan and bake until lightly browned, which takes about 8 minutes. Set aside.
Preheat the broiler. Place the pepper quarters on a broiler pan, skin side up. Watch carefully and broil until the skin is charred. Transfer the peppers to a paper bag, seal it, and let it stand until cool. Peel the peppers, rinse briefly under cold running water, and cut them into strips.
In a large bowl, combine the kamut, wild rice, toasted almonds, pepper strips, scallions, orange sections, and celery. Add the Cilantro-lime Vinaigrette and toss to blend. Cover and refrigerate for at least 1 hour. Bring to room temperature before serving.

Variations

Add diced avocado for extra creaminess
Substitute dried cranberries for the oranges for a sweet twist
Add feta cheese for a tangy kick

Cooking Tips & Tricks

Be sure to rinse the wild rice well before cooking to remove any excess starch.

- Toasting the almonds before adding them to the salad will enhance their flavor and add a nice crunch.

- Letting the salad sit in the refrigerator for at least an hour before serving will allow the flavors to meld together and develop.

Serving Suggestions

This salad can be served as a light lunch or as a side dish for dinner. It pairs well with grilled chicken or fish.

Cooking Techniques

Boiling the grains until tender

- Broiling the bell peppers to char the skin

Ingredient Substitutions

Quinoa can be substituted for kamut

- Brown rice can be substituted for wild rice

Make Ahead Tips

This salad can be made ahead of time and stored in the refrigerator for up to 3 days. Just be sure to bring it to room temperature before serving.

Presentation Ideas

Serve the salad in a large bowl or on a platter garnished with fresh cilantro leaves for a pop of color.

Pairing Recommendations

This salad pairs well with a crisp white wine or a light beer.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave until warm or enjoy cold.

Nutrition Information

Calories per serving

- Approximately 300 calories per serving

Carbohydrates

- Kamut: 45g of carbohydrates per 1 cup

- Wild rice: 35g of carbohydrates per 1 cup

- Oranges: 21g of carbohydrates per 1 medium orange

- Celery: 3g of carbohydrates per 1 stalk

Fats

- Almonds: 14g of fat per 1 ounce

Proteins

- Kamut: 10g of protein per 1 cup

- Wild rice: 6.5g of protein per 1 cup

- Almonds: 6g of protein per 1 ounce

Vitamins and minerals

Oranges: High in vitamin C

- Celery: Good source of vitamin K and potassium

Alergens

Almonds: Tree nuts

Summary

This Kamut and Wild Rice Salad is a nutritious and delicious dish that is high in carbohydrates, protein, and healthy fats. It is also a good source of vitamins and minerals, making it a healthy choice for any meal.

Summary

This Kamut and Wild Rice Salad is a flavorful and nutritious dish that is perfect for any occasion. With a combination of ancient grains, fresh vegetables, and a tangy vinaigrette, this salad is sure to become a new favorite in your recipe collection. Enjoy!

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Kamut and Wild Rice Salad. It was during one of my many travels to the beautiful countryside of Italy. I was strolling through a bustling farmers market, filled with vibrant fruits and vegetables, when I stumbled upon a charming little stand run by an elderly woman with a twinkle in her eye.

As I approached her stand, I was immediately drawn to the colorful display of grains and legumes that lined her shelves. Intrigued, I struck up a conversation with the woman and soon discovered that she had a wealth of knowledge when it came to cooking with these ancient grains.

She told me stories of her grandmother who had passed down recipes through generations, and how she had spent countless hours perfecting her craft in the kitchen. I could sense her passion for cooking and her love for sharing her knowledge with others.

One particular recipe that caught my eye was her Kamut and Wild Rice Salad. She explained that Kamut, also known as Khorasan wheat, was an ancient grain that had been cultivated for thousands of years. Its nutty flavor and chewy texture made it a perfect addition to salads and soups.

As she shared the ingredients and preparation method with me, I could see the care and attention to detail that went into creating this dish. From soaking the grains overnight to toasting them to perfection, every step was crucial in bringing out the flavors of the ingredients.

I knew that I had to learn how to make this dish for myself, so I asked the woman if she would be willing to teach me. With a smile, she agreed and invited me to her home the following day to begin our cooking lesson.

The next morning, I arrived at her quaint farmhouse nestled among rolling hills and vineyards. As we entered her cozy kitchen, I was greeted by the warm aroma of herbs and spices that filled the air. The woman wasted no time in getting started, pulling out her well-loved recipe book and gathering the ingredients for our Kamut and Wild Rice Salad.

Together, we measured out the grains and washed them thoroughly before soaking them in water. As we waited for the grains to soften, the woman shared stories of her travels and the different recipes she had learned along the way. I listened intently, soaking up every bit of wisdom she had to offer.

Once the grains were ready, we cooked them in a pot of simmering water until they were tender and fluffy. The woman then showed me how to toast almonds and pumpkin seeds to add a crunchy texture to the salad. As we tossed the grains with the nuts, seeds, and a medley of fresh herbs and vegetables, the vibrant colors and fragrant aromas filled the room.

Finally, the moment of truth arrived as we plated the Kamut and Wild Rice Salad and took our first bites. The combination of flavors and textures was nothing short of spectacular – the nutty Kamut paired perfectly with the earthy wild rice and the crisp vegetables added a refreshing contrast.

As we savored each mouthful, I couldn't help but feel grateful for the opportunity to learn from such a talented cook. The woman's passion for food and dedication to preserving traditional recipes had inspired me to continue exploring new flavors and techniques in my own kitchen.

And so, every time I make this Kamut and Wild Rice Salad, I am reminded of that special day in Italy when I learned the recipe from a wise old woman who had a gift for turning simple ingredients into a culinary masterpiece. It is a dish that not only nourishes the body but also feeds the soul, connecting me to a rich culinary heritage that spans generations.