Have you ever had Kamut before?  I love it!  It’s flavor is a rich buttery taste which is sweeter and more nuttier than most wheat grains and it has a great texture to it.  Kamut is actually an ancient grain, and a close relative to durum wheat.  It is growing in popularity as an alternative to traditional wheat sources because it is considered nutritionally superior to many other forms of wheat.  It has the highest fiber content of any grain.  In this recipe I use the whole grain form of Kamut as it’s flavor works well with the wild rice and dried cranberries.  I love eating this salad on it’s own but it pairs very well as a side dish to both chicken and beef.


  • 1/2 cup wild rice, cooked (I prefer using Lundberg Wild Rice Blend)

    Whole grain Kamut

  • 1 cup Kamut, cooked (see notes)
  • 1/3 cup dried cranberries (be careful when buying dried fruit, it’s often sweetened with sugar - I use Eden Organic Dried Cranberries)
  • 1/4 cup chopped red onion
  • 1/18 tsp dried parsley (or 2 fresh parsley leaves, chopped)
  • 1/8 tsp dried thyme (or 3 sprigs of fresh thyme, chopped)
  • 1/3 cup ‘clean’ orange juice (or 2 medium oranges squeezed to get 1/3 cup juice)
  • 2 tbsp EVOO (Extra Virgin Olive Oil)
  • sea salt and pepper to taste


  1. In a small bowl mix together the orange juice, oil, parsley, thyme, salt and pepper.  Stir well to combine and set aside.
  2. In a large bowl mix together the wild rice, Kamut, cranberries and red onion.  Pour the orange juice mixture on top and gently combine.

Nutritional Info:

Makes approximately 2 cups.

Serving size 1 cup.

Nutrients per serving:  Calories: 350, Cal. from Fat: 130, Total Fat: 15g, Sat. Fat: 2g, Carbs: 50.5g, Fiber: 2.5g, Sugars: 16.5g, Protein: 5g, Sodium: 10mg, Chol: 0mg


To cook the Kamut grains you need 3 parts water to 1 part grain. Bring the water to a boil, add the grain. Return to a boil then reduce heat and let simmer 35-45 minutes or until water is absorbed.

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