Ingredients
1 cup Kamut kernels
1/4 to 1/2 cup wild rice
1/4 cup roasted hazelnuts, chopped (optional)
2 tablespoons finely diced red pepper
1/4 cup dried cranberries, soaked in hot water for 1 minute and drained well
1 orange, cut into segments and diced
1 cup Edamame beans, cooked (optional)
2 tablespoons Italian parsley, chopped
grated zest of 1/2 orange
grated zest of 1/2 lemon
1 to 2 tablespoons fresh orange juice or to taste
1 to 2 teaspoons fresh lemon juice or to taste
1 teaspoon red or white wine vinegar
1 teaspoon vegetable oil
Salt and pepper to taste
Preparation
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.
