Kamut And Wild Rice Salad

• 1 cup Kamut kernels
• 1/4 to 1/2 cup wild rice
• 1/4 cup roasted hazelnuts, chopped (optional)
• 2 tablespoons finely diced red pepper
• 1/4 cup dried cranberries, soaked in hot water for 1 minute and drained well
• 1 orange, cut into segments and diced
• 1 cup Edamame beans, cooked (optional)
• 2 tablespoons Italian parsley, chopped
• grated zest of 1/2 orange
• grated zest of 1/2 lemon
• 1 to 2 tablespoons fresh orange juice or to taste
• 1 to 2 teaspoons fresh lemon juice or to taste
• 1 teaspoon red or white wine vinegar
• 1 teaspoon vegetable oil
• Salt and pepper to taste

1. Bring 4 cups water to boil. Salt water. Add Kamut and cook over low heat, partially covered, for 1 hour until tender but not mushy.
2. Cook wild rice in 1 cup water, uncovered, until just tender but still with a bite.
3. Drain and spread grains on baking sheet to cool.
4. In a bowl, mix grains with nuts, peppers, orange pieces, cranberries and parsley.
5. Make dressing: In separate bowl combine orange and lemon juices, zest, vinegar and oil. Toss salad with dressing.

kamut, wild rice, hazelnuts, red pepper, dried cranberries, orange, edamame beans, italian parsley, orange, lemon, orange juice, lemon juice, red, vegetable oil, salt

Taken from www.epicurious.com/recipes/member/views/kamut-and-wild-rice-salad-50008690 (may not work)