Kamut And Wild Rice Salad Recipes
MEDITERRANEAN KHORASAN WHEAT SALAD
This tasty whole grain salad has staying power for packing lunches and meal prep. The tangy balsamic dressing ties it all together.
Provided by Lisa Lotts
Categories Main Course Salad
Time 1h
Number Of Ingredients 14
Steps:
- Cook the khorasan wheat according to the package directions. When it's finished cooking, drain any excess liquid and let the cooked grains cool to room temperature before adding them to the salad.
- In a large bowl, combine the cooked Kamut or other grain, red onion, zucchini, kalamata olives, fresh tomato, sun-dried tomato, chicken and currants in a large bowl.
- In a small prep bowl, combine the garlic, dijon, salt, pepper, balsamic and olive oil. Whisk to emulsify. Pour the dressing over the salad and toss to combine.
- Salad stay fresh for about 5 days, so it's great for weekly lunch prep.
Nutrition Facts : Calories 347 kcal, Carbohydrate 36 g, Protein 18 g, Fat 16 g, SaturatedFat 3 g, Cholesterol 35 mg, Sodium 340 mg, Fiber 5 g, Sugar 13 g, ServingSize 1 serving
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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