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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.”
READY IN:
1hr 25mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  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 325°F.
  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.

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