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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