Kamut Berry, Spelt Berry and Wild Rice Stuffing

Ingredients

• 1/2 cup wild rice
• 1/2 cup kamut (berries)
• 1/2 cup spelt berries
• 1 cup pecan pieces
• 2 tablespoons extra virgin olive oil
• 1 cup onion, diced
• 1 cup carrot, diced
• 1 cup fennel bulb, diced
• 1/2 cup celery, diced
• 2 garlic cloves, finely chopped
• 1 tablespoon fresh sage, finely chopped
• sea salt
• 2 tablespoons water
• 1/2 cup firmly packed fresh parsley, finely chopped
• pepper

Directions

1. 1

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

2. 2

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

3. 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. 4

   Preheat oven to 325°F.

5. 5

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

6. 6

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

7. 7

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

8. 8

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

9. 9

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