Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Kamut Berry, Spelt Berry and Wild Rice Stuffing Recipe
    Lost? Site Map

    Kamut Berry, Spelt Berry and Wild Rice Stuffing

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 25 mins

    1 hrs

    25 mins

    WI Cheesehead's Note:

    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.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      To prepare the grains, put grains in a large pot and cover with water to 3 inches above grains.
    2. 2
      Bring water to a boil, then reduce heat and simmer for 2 minutes.
    3. 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. 4
      Preheat oven to 325°F.
    5. 5
      Spread pecans on a baking sheet and toast for 8 to 10 minutes. Set aside to cool.
    6. 6
      Over medium heat, warm olive oil and add onion and saute for 5 minutes.
    7. 7
      Add carrot, fennel, celery, garlic, sage, salt to taste and water.
    8. 8
      Cover and cook 8 to 10 minutes until vegetables are tender.
    9. 9
      Add prepared grains to vegetables and stir in toasted pecans, parsley and pepper to taste and serve.

    Ratings & Reviews:

    • on July 26, 2011

      45

      I made this as a salad to accompany chicken. Because I don't like it, I left out the fennel and the spelt berries, and because I didn't have any, I substituted an Italian blend of herbs for the sage and almonds for the pecans. I grated carrot and zucchini, diced red pepper and added the mixture of vegies as well as pressed garlic to the grains as they sat. The grains are very chewy done this way, but I ate it cool and it was delicious. I used the olive oil just to drizzle over the entire mix just before I served it. Yum!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Kamut Berry, Spelt Berry and Wild Rice Stuffing

    Serving Size: 1 (99 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 291.5
     
    Calories from Fat 164
    56%
    Total Fat 18.2 g
    28%
    Saturated Fat 1.8 g
    9%
    Cholesterol 0.0 mg
    0%
    Sodium 35.4 mg
    1%
    Total Carbohydrate 29.3 g
    9%
    Dietary Fiber 6.0 g
    24%
    Sugars 4.4 g
    17%
    Protein 6.7 g
    13%

    The following items or measurements are not included:

    kamut

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites