Directions:
Place kamut in a medium saucepan and cover with water. Soak overnight. Pour off water. Add 1 cup fresh water. Bring to a boil. Cover, reduce heat, and simmer for 50 – 60 minutes or until tender. (Most of the water should be absorbed). Remove from heat and cool.

Wash wild rice and place in a medium saucepan with 3 cups of water. Bring to a boil. Cover, reduce heat and boil gently for 40 – 50 minutes or until tender. (Do not overcook, which makes the rice mushy). Remove from heat and drain off any remaining liquid. Cool.

In a large bowl, combine kamut, rice, dried cranberries, carrots, onions, and parsley. Set aside.  In a pint jar, combine all of the dressing ingredients. Mix well and pour over rice mixture. Stir to mix well. Cover and refrigerate until ready to serve.

Hint:
Save time by making the wild rice and kamut a day or two ahead.

Ingredients
1 cup Kamut
1 cup Wild Rice
1 cup dried Cranberries
2 medium Carrots
1 small Red Onion
½ cup fresh Parsley, finely

Dressing
½ cup orange juice
¼ cup olive oil
¼ cup red wine vinegar
2 cloves garlic, minced
Dash Worcestershire sauce
Salt and pepper to taste

 

Prepared By: Jennifer Broxterman, Registered Dietitian & Joyce Ho, BScH Foods & Nutrition student
NutritionRx Email: info@nutritonrx.ca  Phone: (519) 520-9549  Website: www.nutritionrx.ca

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