Serves 2 - 3
Soak the triticale in salted water overnight. In a pot of boiling, salted water, boil the soaked triticale for 40 minutes. Add orzo and boil for another 8 to 10 minutes, or until al dente. Strain and rinse with cool water to stop the cooking and prevent sticking.
In a large, deep saute pan, heat oil or butter over moderate heat. Add leek and spices, saute for 2 - 3 minutes to soften. Add garlic, carrot and corn or peas, saute for a minute before adding sun-dried tomatoes, beans and walnuts, cook for 1 - 2 minutes. Pour in 1/2 cup of chicken broth and stir in kale. Cover and let steam for 3 to 4 minutes.
Uncover and stir in orzo-triticale mixture and grape tomatoes. Crumble in the chevre and feta, then add remaining 1/4 cup of chicken broth. Stir well to melt the cheeses, taste and adjust seasoning as needed. Serve.
A recipe from http://kitchenmouse.rozentali.com/2010/05/orzo-triticale-salad-with-chevre-and-feta
Posted by Cori Rozentāle on .