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Recipes

Tangy Orange, Fennel, and Kamut Salad

Orange, Fennel, Kamut Salad

Orange, Fennel, Kamut Salad

6 servings

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.

Ingredients:

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.