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
1cupwild rice
1cupkamut
1/2cupcranberries
1/2cupslivered almonds
4Tbsbutter
1/2yellow oniondiced
4clovesgarlicminced
0.5ozrosemarychopped
2tspsalt
Instructions
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)
Drain and rinse grains and add to a large pot with 5 cups of fresh water
Bring to a boil, reduce heat to low, cover, and cook for 30 minutes
In a large skillet, saute onions, garlic, and rosemary in butter until onions are translucent and tender
When rice is cooked, drain off excess water
Stir together rice, onion mixture, cranberries, and almonds and serve warm