Yield: 6 servings
|1 cup||Kamut; rinsed and drained|
|Peeled and segmented|
|2 cups||Shredded raw beets|
|1 cup||Chopped green onions|
|Salt to taste|
|2 tablespoons||Red wine vinegar|
|1 tablespoon||Dijon mustard|
|¼ cup||Olive oil|
|Salt and freshly ground black pepper; to taste|
DIJON MUSTARD DRESSING
6 SERVINGS VEGAN
The great-great granddaddy of grains, kamut also is known as Egyptian wheat but it should not be confused with ferik, a green, unripened wheat popular in the Middle East. To reduce the cooking time of the kamut by half, soak overnight in cold water. Drain and cook as directed for 1 hour.
IN MEDIUM SAUCEPAN, combine kamut and water and bring to a boil. Reduce heat to low, cover and cook until grains are chewy but nor hard in center, about 2 hours. Remove from heat, drain if necessary and transfer to medium bowl to cool.
Meanwhile, make dressing. In small bowl, whisk together all dressing ingredients until blended.
In large bowl, gently toss kamut, oranges, beets, green onions and salt.
Whisk dressing and pour over salad; toss to coat. Allow to stand at room temperature 20 minutes for flavors to develop.
PER SERVING: 243 CAL.; 6G PROT.; 10G TOTAL FAT (1G SAT. FAT); 38G CARB.; 0 CHOL.; 77MG SOD.; 8G FIBER.
Recipe by: Vegetarian Times Magazine, March 1998, page 41 Converted by MM_Buster v2.0l.