Wendy and I often spend long days traveling someplace, hunting for
mushrooms, and traveling back home. Sometimes we camp overnight. We
usually take along easy snack food to keep us going; stuff like:
hummus, carrots, celery, nuts, lettuce wraps, etc. Sometimes we take
something a little more sophisticated when the occasion calls for it.
This salad recipe uses hens-of-the-woods and travels well in a
covered container for road trips.
Kamut Salad with Hen-of-the-Woods Mushrooms*
1 cup kamut + 3-1/4 cups water (or vegetable stock)
1 cup edamame beans
1-1/2 cups hen-of-the-woods mushrooms, chopped
1 carrot, grated
1/2 cup parsley, chopped
1/2 cup scallion greens, chopped
olive oil, for sauteing
oil & vinegar salad dressing, to taste
salt, pepper, to taste
Bring the water to a boil. While the water is boiling, add the
edamame and boil for 5 minutes. Scoop out the edamame with a handled
strainer and reserve. Add the kamut to the water and reduce heat to
simmer, cover. Simmer until all the water is absorbed, about 1-1/2
hours. Meanwhile, heat a little olive oil in a non-stick pan until
hot. Add the hen-of-the-woods mushrooms and saute until cooked
through and browned. Combine cooked kamut, mushrooms, edamame,
carrots, parsley, and scallions in a container and toss lightly with
the salad dressing. Season to taste.
* Kamut is the Egyptian word for "wheat" and is one of the original
ancient grains. Edamame is the Japanese word for green soy beans.
Together, they provide a lot of high quality protein. Additionally,
the kamut and the hen-of-the-woods mushrooms go really well together
with their mild, earthy flavors. They can, however, be hard to find
outside of natural food stores. Other grains and legumes can be
substituted if necessary.