Kamut Berry, Spelt Berry And Wild Rice Stuffing

• 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. To prepare the grains, put grains in a large pot and cover with water to 3 inches above grains.
2. Bring water to a boil, then reduce heat and simmer for 2 minutes.
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. Preheat oven to 325u0b0F.
5. Spread pecans on a baking sheet and toast for 8 to 10 minutes. Set aside to cool.
6. Over medium heat, warm olive oil and add onion and saute for 5 minutes.
7. Add carrot, fennel, celery, garlic, sage, salt to taste and water.
8. Cover and cook 8 to 10 minutes until vegetables are tender.
9. Add prepared grains to vegetables and stir in toasted pecans, parsley and pepper to taste and serve.

wild rice, kamut, spelt berries, pecan, extra virgin olive oil, onion, carrot, fennel bulb, celery, garlic, fresh sage, salt, water, parsley, pepper

Taken from www.food.com/recipe/kamut-berry-spelt-berry-and-wild-rice-stuffing-280083 (may not work)