This recipe is based on a recipe from King Arthur Flour Company
This delicious cold mixture of cooked Kamut grains and dried fruit is packed with flavor (and fiber!)
This is easy to prepare and pretty to look at as well as very tasty.
Yields: 8 servings
Serving size: 1/2 cup
Ingredients
Salad
3 c. water
pinch of salt
1 c.(186 g) Kamut wheat
1/2 c. (2 oz or 60g) diced dried apricots
1/2 c. (2 oz or 60g) dried cranberries
2 T. (18g) sesame seeds
1/2 c. (1 7/8 ounces) grated carrots
Dressing
1 T orange zest (above) or a scant 1/8 teaspoon orange oil
2 T. (30 g) lemon juice
2 T. (31 g) orange juice
2 T. (27 g) olive oil
1/2 tsp. ground black pepper
1/4 tsp. salt, to taste
Garnish
1/2 c. (55 g) toasted chopped pecans
1/2 c. (70 g) toasted sunflower seeds
Instructions
Stove Top Method for Cooking Kamut
1. Soak 1 cup Kamut overnight.
2. Then add 3 cups water and bring it to a boil, Add a pinch of salt (if needed), bring the heat to low and simmer for 40-45 minutes or until tender.
Note: Not soaking it would increase the cooking time substantially. Also sometimes I find that if I am soaking it beforehand, I really don’t need 3 cups of water. 1-1/2 to 2 cups of water suffices for the grain to cook to a chewy texture. Cook the Kamut until the desired texture, drain off extra water if needed.
3. Stir in the dried fruits, and set aside to cool.
4. Stir together all of the dressing ingredients. Stir the dressing into the Kamut mixture, then add the sesame seeds and grated carrots.
5. Refrigerate for several hours, to allow the flavors to blend. Just before serving, stir in the toasted pecans and sunflower seeds.
Based on a recipe from; The King Arthur Flour Company, Inc.
Nutrition facts per serving: Calories: 160 , Total Fat: 5 g, (Saturated Fat: 0 g), Sodium: 230 mg, Carbohydrate: 28 g, Fiber: 4 g, Protein: 3 g.
This delicious cold mixture of cooked Kamut grains and dried fruit is packed with flavor (and fiber!)
This is easy to prepare and pretty to look at as well as very tasty.
Yields: 8 servings
Serving size: 1/2 cup
Ingredients
Salad
3 c. water
pinch of salt
1 c.(186 g) Kamut wheat
1/2 c. (2 oz or 60g) diced dried apricots
1/2 c. (2 oz or 60g) dried cranberries
2 T. (18g) sesame seeds
1/2 c. (1 7/8 ounces) grated carrots
Dressing
1 T orange zest (above) or a scant 1/8 teaspoon orange oil
2 T. (30 g) lemon juice
2 T. (31 g) orange juice
2 T. (27 g) olive oil
1/2 tsp. ground black pepper
1/4 tsp. salt, to taste
Garnish
1/2 c. (55 g) toasted chopped pecans
1/2 c. (70 g) toasted sunflower seeds
Instructions
Stove Top Method for Cooking Kamut
1. Soak 1 cup Kamut overnight.
2. Then add 3 cups water and bring it to a boil, Add a pinch of salt (if needed), bring the heat to low and simmer for 40-45 minutes or until tender.
Note: Not soaking it would increase the cooking time substantially. Also sometimes I find that if I am soaking it beforehand, I really don’t need 3 cups of water. 1-1/2 to 2 cups of water suffices for the grain to cook to a chewy texture. Cook the Kamut until the desired texture, drain off extra water if needed.
3. Stir in the dried fruits, and set aside to cool.
4. Stir together all of the dressing ingredients. Stir the dressing into the Kamut mixture, then add the sesame seeds and grated carrots.
5. Refrigerate for several hours, to allow the flavors to blend. Just before serving, stir in the toasted pecans and sunflower seeds.
Based on a recipe from; The King Arthur Flour Company, Inc.
Nutrition facts per serving: Calories: 160 , Total Fat: 5 g, (Saturated Fat: 0 g), Sodium: 230 mg, Carbohydrate: 28 g, Fiber: 4 g, Protein: 3 g.
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