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.
Save time by making the wild rice and kamut a day or two ahead.
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: firstname.lastname@example.org Phone: (519) 520-9549 Website: www.nutritionrx.ca