Kamut And Roasted Vegetables Food
KAMUT AND ROASTED VEGETABLES
Kamut is an ancient grain that's twice as big as wheat and boasts a buttery flavor and toothsome bite. It's the perfect partner for coriander-roasted squash and carrots.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 16
Steps:
- Make the toasted spiced pepitas: Preheat oven to 350 degrees. In a small bowl, toss to combine pumpkin seeds and oil. Spread seeds out evenly on a small rimmed baking sheet and bake until golden and crisp, about 15 minutes. Transfer toasted seeds to a small bowl, add coriander, and toss to combine. Season with salt and pepper; set aside.
- Make the kamut: Soak kamut in water for 8 hours or up to overnight. Drain and place in a medium saucepan with a tight-fitting lid. Add stock and bring to a boil. Cover, reduce heat to low, and simmer until kamut is tender, about 40 minutes. Remove from heat and drain.
- Preheat oven to 425 degrees. Place squash, carrots, shallots, 2 tablespoons oil, and 2 teaspoons coriander seeds in a large bowl. Season with salt and pepper and toss to combine. Spread vegetables in one layer on a large parchment-lined rimmed baking sheet. Transfer to oven and roast until vegetables are golden brown and tender, 25 to 30 minutes. Transfer to a large bowl along with kamut.
- In a large bowl, whisk together vinegar, lemon zest and juice, and remaining 3 tablespoons oil and 2 tablespoons coriander seeds; season with salt and pepper. Add vegetable-and-kamut mixture and gently toss to combine. Stir in watercress, transfer to a large serving platter, and sprinkle with reserved pepitas.
ROASTED VEGETABLES
A casserole dish of seasonal vegetables that is so easy to prepare. It can be made a day ahead - just reheat before serving. Lemon juice can be substituted for balsamic vinegar, and you can use baking potatoes if you don't have any Yukon Golds on hand.
Provided by Saundra
Categories Side Dish Casseroles Squash Casserole Recipes
Time 55m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 475 degrees F (245 degrees C).
- In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
- In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
- Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.
Nutrition Facts : Calories 122.7 calories, Carbohydrate 20 g, Fat 4.7 g, Fiber 3.1 g, Protein 2 g, SaturatedFat 0.7 g, Sodium 26 mg, Sugar 3.8 g
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- If you have the time, soak the kamut berries overnight and drain. Preheat oven to 375°F. Add the kamut to a pot with 4 1/2 cups water, 1/2 teaspoon kosher salt and bring to a boil. Cover, reduce heat to low and simmer for 60 minutes or 40 minutes if presoaked. Make sure water in pot does not run dry. Test the kamut. It will be done when tender but al dente. Remove from heat and drain off any excess liquid. This process can be done in advance and reheated later.
- While kamut is cooking, roast the lemon. Slice lemon crosswise into thin slices. Remove and discard any seeds. Place lemon slices in a bowl and toss with salt and pepper + 2 Tablespoons olive oil. Lay the lemon slices on a parchment lined baking sheet in a single layer. Roast in a 375°F oven for 18 to 24 minutes, removing slices as they are golden in color. Watch carefully that lemon slices don't burn.
- On a separate baking sheet, toss asparagus spears with 1 Tablespoon olive oil, salt and pepper. Spread them out in a single layer. Roast in same oven for about 5 minutes just before serving. Remove from oven and cut into 1 1/2" pieces.
- Cut leek lengthwise, wash out any sand, then cut white and light green part crosswise into thin slices. In kamut pot, heat 2 Tablespoons olive oil, add leek slices and cook until wilted. Add kamut back into pot along with the cooked asparagus, defrosted peas and give it a stir. Serve, garnishing with the roasted lemon slices. Another option is to chop lemon slices and mix in.
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- If you have the time, soak the kamut berries overnight and drain. Add the kamut to a pot with 4 1/2 cups water, 1/2 teaspoon kosher salt and bring to a boil. Cover, reduce heat to low and simmer for 60 minutes or 40 minutes if presoaked. Make sure water in pot does not run dry. Test the kamut. It will be done when tender but al dente. Remove from heat and drain off any excess liquid. This process can be done in advance and reheated later.
- While kamut is cooking, roast the lemon. Slice lemon crosswise into thin slices. Remove and discard any seeds. Place lemon slices in a bowl and toss with salt and pepper + 2 Tablespoons olive oil. Lay the lemon slices on a parchment lined baking sheet in a single layer. Roast in a 375° oven for 18 to 24 minutes, removing slices as they are golden in color. Watch carefully that lemon slices don't burn.
- On a separate baking sheet, toss asparagus spears with 1 Tablespoon olive oil, salt and pepper. Spread them out in a single layer. Roast in same oven for about 5 minutes just before serving. Remove from oven and cut into 1 1/2" pieces.
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- Combine the kamut with the water in a pot and bring to a boil. Reduce heat to low, cover and simmer for about an hour, until grains are tender.
- Heat the oil in a large skillet set over medium-high heat and add the carrots, cook for 4-5 minutes until just tender. Transfer to a plate and add the red pepper slices, cook until softened. Transfer to a second plate. Add the spinach to the skillet with 2 tablespoons of water and cook just until wilted.
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