Kamut Berry, Spelt Berry and Wild Rice Stuffing

Name: Kamut Berry, Spelt Berry and Wild Rice Stuffing
Prep time: 1 h
Cook time: 25 min
Total time: 1 h 25 min
Yield: 6-8 serving(s)
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

(1)

Recipe by WI Cheesehead

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.

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READY IN: 1hr 25mins

SERVES: 6-8

UNITS: US

INGREDIENTS

Nutrition

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

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

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