Kamut Salad

serves 6

I came into some kamut recently and was excited to try this new grain, a high-protein member of the wheat family. Turns out it’s not something you can just toss on the stove. So after a little planning I managed to organize myself enough to soak it overnight and then leave myself 60+ minutes to cook it the next day. Personally, the jury is still out a little in this grain. It’s nutty, it’s filling, it worked nicely with the other components of the salad…it’s just a total jaw workout to eat it. And I cooked it for probably an hour and 15 minutes (when the directions said 45 min). On the other hand, we shared this with friends on Sunday night, and all of them (Chris included, actually) thought it was delicious and that I had really gone overboard on my disclaimer about the texture (I told them to massage their jaws before eating). So maybe it’s just me. Is anyone else on the kamut train? Regardless, this was a tasty, light salad to accompany our kebabs, and if you don’t have kamut, it would be delicious with brown rice, couscous or even pasta.

1 C kamut, soaked overnight

2 1/2 C water

dash salt

1 apple, peeled, cored, and chopped

1/2 C craisins

1/2 C chopped cucumber

1/2 C chopped red bell pepper

1/3 C toasted walnuts

1/4 C chopped green onions

I didn’t have any fresh herbs when I made this, but I think they would take it to a whole new level…I’m thinking sage or thyme.

Dressing:

1/4 C thick plain yogurt

3 Tbs orange juice

1 Tbs balsamic vinegar

1 tsp Dijon mustard 

salt/pepper to taste

Drain the soaked kamut and add it to a pot with the 2 1/2 C water and pinch of salt. Bring to a boil then cover and cook over low heat for 50-70 minutes, until the grain is tender-ish and the water is absorbed. Rinse under cool water and add remaining salad ingredients:

Whisk the dressing together and pour over the salad. Chill for a few hours before serving to allow flavors to blend.