Kamut Berry, Spelt Berry and Wild Rice Stuffing |
|
 |
Prep Time: 60 Minutes Cook Time: 25 Minutes |
Ready In: 85 Minutes Servings: 8 |
|
This was from Outpost Natural Foods. It looks so good that I wanted to post it and try soon! Recipe adapted (by Outpost) from The Modern Vegetarian Kitchen by Peter Berley. Prep time includes pre-cooking the grains. Ingredients:
1/2 cup wild rice |
1/2 cup kamut (berries) |
1/2 cup spelt berries |
1 cup pecan pieces |
2 tablespoons extra virgin olive oil |
1 cup onion, diced |
1 cup carrot, diced |
1 cup fennel bulb, diced |
1/2 cup celery, diced |
2 garlic cloves, finely chopped |
1 tablespoon fresh sage, finely chopped |
sea salt |
2 tablespoons water |
1/2 cup firmly packed fresh parsley, finely chopped |
pepper |
Directions:
1. To prepare the grains, put grains in a large pot and cover with water to 3 inches above grains.
2. Bring water to a boil, then reduce heat and simmer for 2 minutes.
3. Turn off heat, cover pot and allow grains to sit for 1 hour; drain into a colander and rinse under cold running water.
4. Preheat oven to 325°F.
5. Spread pecans on a baking sheet and toast for 8 to 10 minutes. Set aside to cool.
6. Over medium heat, warm olive oil and add onion and saute for 5 minutes.
7. Add carrot, fennel, celery, garlic, sage, salt to taste and water.
8. Cover and cook 8 to 10 minutes until vegetables are tender.
9. Add prepared grains to vegetables and stir in toasted pecans, parsley and pepper to taste and serve.
|
|