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Alexandran Khorasan with Carrots, Swiss Chard, Toasted Almonds and Dates

YIELD: 20 (8 oz.) servings

3 oz. olive oil, blended
2 lbs. sweet white onions, cut into rings, ½” thick and grilled
2.5 lbs. khorasan (kamut) berries, cooked and cooled; soaked and cooked according to instructions
5 cups carrots, peeled and cut into fine julienne
1 cup Turkish golden figs, diced
1 cup black currents
3 to 4 cups Egyptian Roasted Garlic Lemon Broth
1.5 lbs. cooked basmati or texmati rice
2 lbs. Swiss chard, green, cleaned, torn into large pieces
1 lb. green beans, cooked, 2” bias cut
1 cup scallions, chopped
1 cup almonds, slivered, toasted
¼ cup parsley, washed, coarse-chopped
8 oz. lemons, cut in thick slices, grilled or roasted

1. In a large sauté pan or rondeau, heat oil and sauté onions until slightly softened; add Kamut berries, carrots, diced figs and black currents. Toss to fully incorporate, adding enough lemon broth to fully moisten and reheat.
2. Add cooked Basmati rice, Swiss chard and green beans; toss until wilted and heated through. Add 4 oz. more lemon broth or more if needed. Place in serving dish, garnish with scallions chopped parsley, toasted almonds and grilled lemon slices. Serve.

Photo and recipe: Nestle Professional/Alan Archer, CEC

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