Kamut and Spelt Salad
Submitted by: Susan Fleming
Makes 4 servings
For salad:
4 cups water
1/2 cup kamut kernals
1/2 cup spelt kernals
1/2 cup frozen corn (thawed)
1/2 cup diced red pepper
1/2 cups currants
2 tbsp sliced green onion
Salt & pepper
For vinaigrette:
1 tbsp plus 1 tsp of rice vinegar
1 1/2 tsp liquid honey
1/2 tsp dijon mustard
1/2 tsp salt
1/4 tsp pepper
3 tbsp olive oil
1 tbsp finely chopped shallots
3/4 tsp minced fresh ginger
1 tbsp chopped fresh cilantro
In a large saucepan, bring water to a boil. Add kamut & spelt; bring to a boil. Reduce heat to low,cover and simmer for about 45 minutes or til grains are tender (grains will still be chewy). Let drain in sieve til room temperature, stirring occasionally.
In large bowl, combine grains, corn, red pepper, currants and onion; set aside.
In small bowl, whisk together vinegar honey,mustard, salt and pepper. Gradually whisk in oil in a steady stream. Whisk in shallot, ginger and cilantro.
Drizzle vinaigrette over salad; toss to coat. Add salt & pepper to taste. Cover tightly and refrigerate overnight or until chilled.
Nutrition info per serving: 315 calories; 12 g fat; 9 g protein; 48 g carbs; 7g fibre
*I did not have shallots or cilantro & the salad was still terrific!
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