Warm Kamut Salad with Caramelized Squash

Prep Time 10

Cook Time 45

Total Time 55

1/2 pound kamut
3 cups chicken or vegetable stock
1/2 Tsp. Kosher Salt
1/2 Tbsp Extra virgin olive oil
1/4 cup red onion diced
1 cloves garlic chopped
3 ounces Indian Harvest Aurora Fruit Blend diced dried cranberries, apricots and black mission figs or the same amount of
2 tablespoons red wine vinegar
3 tablespoons Water
3/4 Tbsp sugar
1 tablespoons olive oil
1/4 large red onion julienne cut
3/4 cups acorn squash small cubes
3/4 teaspoon fresh thyme chopped
Salt and pepper to taste

1 Bring stock to a boil, stir in Kamut® Blend and salt. Reduce to a simmer, cover and cook for about 45 minutes, or until desired texture. Drain excess liquid and reserve rice.2 Sauté red onion and garlic in olive oil until onion is translucent; stir in dried fruit. Add vinegar, water and sugar and simmer low for 10 minutes. Reserve.3 Saute red onion in olive oil until caramelized, remove from pan and reserve. In same pan, sauté squash and thyme until squash is caramelized. Salt and pepper as needed.4 Mix all ingredients well and serve. Top with duck confit if desired.
Source: Recipe courtesy of www.IndianHarvest.com and www.wholegrainscouncil.org