| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegan |
Vegtime2 |
6 |
servings |
INGREDIENTS
| 1 |
c |
Kamut; rinsed and drained |
| 4 |
c |
Water |
| 3 |
md |
Oranges |
|
|
Peeled and segmented |
| 2 |
c |
Shredded raw beets |
| 1 |
c |
Chopped green onions |
|
|
Salt to taste |
| 2 |
tb |
Red wine vinegar |
| 1 |
tb |
Dijon mustard |
| 1/4 |
c |
Olive oil |
|
|
Salt and freshly ground black pepper; to taste |
INSTRUCTIONS
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.
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