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.
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tim mcdavid
tim.mcdavid@yahoo.comThis salad is delicious! I highly recommend it.
Md Arafath
marafath@hotmail.co.ukThis salad is a great make-ahead meal. I made it on Sunday and ate it all week for lunch.
Jacqueline Nyawire
n.j85@hotmail.comI'm not a big fan of dressing, but I really enjoyed the dressing on this salad. It's light and flavorful.
Beji Mohamed
bejim8@hotmail.frThis salad is very versatile. You can add or remove ingredients to suit your taste.
Malik Adnan
amalik5@hotmail.co.ukI love the addition of the pomegranate seeds. They add a nice pop of color and flavor to the salad.
Somon Khan
k@yahoo.comThis salad is a great way to use up leftover rice. I always have some leftover brown rice in my fridge, and this is a great way to use it up.
Zwivhuya Okhethwa
z-okhethwa@gmail.comI'm not a huge fan of kamut, but I really enjoyed this salad. The dressing is what makes it.
Mnyanwez OG
mog42@gmail.comThis is one of my favorite salads. It's so easy to make and it's always delicious.
wadan khan
w.khan25@yahoo.comI made this salad for a party last weekend and it was a huge hit! Everyone loved the unique flavor and the fact that it's so healthy.
Juelies Moreno
m-juelies@yahoo.comThis salad is amazing! I love the combination of kamut and wild rice, and the dressing is to die for.