Kamut and Wild Rice Salad

I was assigned to bring a side dish to contribute for my family’s Christmas celebration. Being the rebel that I am, I broke three major rules making this Kamut and Wild Rice Salad:

1. I made up a brand new recipe the day of
2. I brought a dish with an unfamiliar ingredients – kamut, an ancient grain that I am obsessed with. It has a hearty and nutty flavor
3. I brought a dish that wasn’t a traditional Christmas recipe

Oops! Luckily, my rebellious nature paid off because my family was impressed! So much so that they all asked me to send the recipe ASAP! They were so excited about the recipe that I instantly knew I needed to share it with every single one of you as well.

Here’s what you’ll need…

1 cup wild rice

1 cup kamut

1/2 cup cranberries

1/2 cup slivered almonds

4 Tbs butter

1/2 yellow onion, diced

4 cloves garlic, minced

0.5 oz rosemary, chopped

2 tsp salt

Directions:

1. Place kamut and wild rice in a large bowl.
2. Cover with water with about 1-2 inches extra (they will expand, and you want them to remain covered)
3. Drain and rinse grains and add to a large pot with 5 cups of fresh water
4. Bring to a boil, reduce heat to low, cover, and cook for 30 minutes
5. Saute onions, garlic, and rosemary in butter until onions are translucent and tender in a medium skillet over medium heat
6. When rice is cooked, drain off excess water
7. Stir together rice, onion mixture, cranberries, and almonds and serve warm

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Kamut and Wild Rice Salad

Cook Time

30 mins

 

This Kamut and Wild Rice Salad is the perfect meal-prep side dish. It's loade with whole grains, tart cranberries, salty almonds, and sweet aromatic rosemary. 

Course: Main Course, Side Dish

Author: Maddie Augustin

Ingredients

• 1 cup wild rice
• 1 cup kamut
• 1/2 cup cranberries
• 1/2 cup slivered almonds
• 4 Tbs butter
• 1/2 yellow onion diced
• 4 cloves garlic minced
• 0.5 oz rosemary chopped
• 2 tsp salt

Instructions

1. Soak rice and kamut in water overnight by placing in a large bowl and adding water until grains are covered with about 1-2 inches extra (they will expand, and you want them to remain covered)
2. Drain and rinse grains and add to a large pot with 5 cups of fresh water
3. Bring to a boil, reduce heat to low, cover, and cook for 30 minutes
4. In a large skillet, saute onions, garlic, and rosemary in butter until onions are translucent and tender
5. When rice is cooked, drain off excess water
6. Stir together rice, onion mixture, cranberries, and almonds and serve warm