With sun-dried tomatoes and pumpkin seeds, this salad offers a lot of texture, colour, and nutrition — either as a side dish or a light lunch. Kamut is a relative of wheat. Similar in some respect to orzo, it plumps up when cooked.
3 cups vegetable stock
1/4t coarse sea salt
2/3 cup kamut
1/3 cup wild rice
2T sun-dried tomatoes, diced
4 cups packed red kale, stemmed and coarsely chopped
1/4 cup pepitas (pumpkin seeds)
2T olive oil
1T lemon juice
2T nutritional yeast
Sea salt and black pepper to taste
Bring the stock and the sea salt to a light boil in a small sauce pan with a lid.
Add the kamut, cover and simmer on low for 15 minutes.*
Add the wild rice, cover and simmer for another 45 minutes or until the moisture has been absorbed.
Remove from heat.
Add the remaining ingredients except for the nutritional yeast.
Stir until until well-combined.
Cover and let stand 10 minutes to wilt the kale.
Toss with nutritional yeast, season to taste and serve.
*If you prefer, soak the kamut overnight, and then just cook the kamut and wild rice together, reducing the stock to 2 1/2 cups.