Tangy Orange, Fennel, and Kamut Salad
Whole-grain kamut is making a comeback, and Tangy Orange, Fennel, and Kamut Salad is a flavorful way to enjoy it. This highly nutritious grain is the perfect alternative to brown rice; the nutty flavor and substantial texture make a wonderful combination in this dish. I prefer to soak my kamut for at least 8 hours or overnight before cooking, but it’s not a must-do if you find yourself in a time crunch. Serve as a side dish or over some fresh arugula for a yummy main dish.
- 1½ cups whole-grain kamut (soaked overnight if possible), rinsed and drained
- 2¾ cups water
- 1 cube or 1 teaspoon vegetable bouillon
- 1 large seedless orange, peeled, separated into sections, and sliced into ¼-inch pieces
- ½ cup dried, unsweetened cranberries or dried currents
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 medium bulb fennel, finely chopped
- ½ cup scallions, chopped
- ¼ cup pecans or sunflower seeds, chopped
- ½ teaspoon salt
- Black pepper to taste
Place kamut in a saucepan with 2¾ cups water and salt. Bring to a boil, cover, and simmer for 50 to 60 minutes over low heat, until almost all the liquid is absorbed. Turn off the burner, but leave the pan on the stove. Add fennel and scallions to the pot, cover, and let sit for 5 minutes longer. Remove from heat and cool for 30 minutes, then add the remaining ingredients. Serve warm or at room temperature.