RCI-RC.006.0074.001
Kamut and Wild Rice Salad
.
Prep10 min
Cook0 min
Total10 min
Servings4
Difficultyintermediate
Ingredients
- uncooked kamut1 cup
- 1 tsp
- uncooked wild rice1/2 cupwell rinsed
- 3/4 cup
- red bell pepper1 largequartered, seeds and membranes removed
- scallions (white and light green parts)6 unitthinly sliced
- navel oranges6 unitsectioned (2 cups)
- stalks celery5 smallthinly sliced on diagonal
- Cilantro-Lime Vinaigrette1 unit
Method
1
Bring a large pot of water to boil and add the coarse salt. Add the uncooked kamut and cook for 50 minutes, or until the grains are tender but still retain a slight firmness.
50 minutes
2
While the kamut cooks, bring a separate pot of water to boil in a 2:1 water-to-rice ratio. Add the well-rinsed wild rice and reduce heat to a simmer.
1 minutes
3
Simmer the wild rice for 40 minutes, or until the grains are tender and most of the water is absorbed.
40 minutes
4
Drain the cooked kamut in a fine-mesh strainer and rinse briefly with cool water to stop the cooking process. Set aside to cool slightly.
5 minutes
5
Once the wild rice is cooked, drain any remaining water and transfer to a large mixing bowl. Add the cooled kamut and toss gently to combine.
5 minutes
6
Slice the red bell pepper into thin strips and add to the grain mixture along with the thinly sliced scallions and celery.
3 minutes
7
Add the orange sections and blanched slivered almonds to the bowl, being gentle to avoid breaking the orange pieces.
2 minutes
8
Pour the Cilantro-Lime Vinaigrette over the salad and toss gently but thoroughly until all ingredients are evenly coated.
2 minutes
9
Let the salad rest for 5 to 10 minutes to allow the flavors to meld before serving.