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Rainbow Grain Salad (as seen in Webisode 14)

Recipe makes 10 servings

Salad Ingredients:

1 cup Kamut kernels                                   

1 cup Spelt kernels                                   

1 large can chickpeas, drained (540mL)

1 can corn, drained (341mL)                     

1 cup diced red bell pepper

1 cup diced orange bell pepper                       

1 cup currants                                   

¼ cup scallions, sliced    

¼ cup cilantro, chopped                

Vinaigrette Ingredients: 

¼ cup rice vinegar                                   

2 tsp honey                                   

½ tsp Dijon mustard                                   

½ tsp salt                                               

½ cup Olive oil                                   

1 shallot, finely chopped            

1 Tbsp fresh ginger, minced                       

Black pepper, to taste


 1.  In a medium saucepan, bring 1 L water to a boil.  Add kamut and spelt kernels and return water to boiling. Reduce heat to low, cover and simmer for about 45 minutes or until kernels are tender.

2.  Let kernels drain in sieve, then cool to room temperature.

3.  Combine cooked kamut and spelt kernels with remaining salad ingredients.

4.  Whisk together vinegar, honey, mustard, salt and pepper.  Gradually whisk in oil. Whisk in remaining ingredients.

5.  Drizzle vinaigrette over salad. Toss to coat.

6.  Taste and adjust seasonings.  Cover tightly and refrigerate overnight or until chilled.


Possible alterations: Try adding other vegetables of your choice: chopped cucumbers, celery or roasted squash; sprinkle with toasted pumkin seeds or walnuts; add white or black beans; use wheat berries or quinoa instead of kamut and spelt; add in chopped apples, dried chopped apricots, or toasted coconut.

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