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Cookbook Kamut

Kamut Salad with Carrots & Pomegranate

KAMUT

1 cup water

1/2 cup Kamut berries, soaked overnight and drained

 

Bring water and soaked, drained Kamut berries to a boil; turn the heat to low and cover. Simmer until berries are tender-chewy, 50-60 minutes. Remove from heat and let sit, covered, 10-15 minutes longer. Drain any remaining water and dump grain into a large serving bowl to cool.

 

When the Kamut is cool, make the salad:

 

SALAD

2 1/2 cups shredded carrots

1/3 cup golden raisins

3 tablespoons fresh-squeezed orange juice

1 tablespoons fresh-squeezed lemon juice

1 teaspoon honey

1/4 teaspoon cinnamon

1/4 teaspoon salt

2 tablespoons olive oil

1/4 cup toasted chopped walnuts or other nuts

1/4 cup pomegranate seeds

 

Add carrots and raisins to the bowl of Kamut. Whisk the juices, honey, cinnamon and salt in a small bowl; then whisk some more while slowly adding the oil.

 

Pour the dressing over the salad and mix to combine. Let sit for 15 minutes to allow the flavors to blend.Toss the salad and sprinkle with nuts and pomegranate seeds.

 

Serve with steak, lamb, or roast chicken.

 

Adapted from Maria Speck, Ancient Grains for Modern Meals