Kamut Berry Spelt Berry And Wild Rice Stuffing

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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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Steps

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To prepare the grains , put grains in a large pot and cover with water to 3 inches above grains.

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Bring water to a boil , then reduce heat and simmer for 2 minutes.

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Turn off heat , cover pot and allow grains to sit for 1 hour.

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Drain into a colander and rinse under cold running water.

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Preheat oven to 325f.

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Spread pecans on a baking sheet and toast for 8 to 10 minutes.

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Set aside to cool.

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Over medium heat , warm olive oil and add onion and saute for 5 minutes.

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Add carrot , fennel , celery , garlic , sage , salt to taste and water.

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Cover and cook 8 to 10 minutes until vegetables are tender.

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Add prepared grains to vegetables and stir in toasted pecans , parsley and pepper to taste and serve.

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Ingredients

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