Kamut Salad With Carrots And Pomegranate Food

KAMUT SALAD WITH CARROTS AND POMEGRANATE

Kamut Salad with Carrots and Pomegranate image

Provided by Maria Speck

Categories Salad Beer Fruit Side Vegetarian Root Vegetable Carrot Pomegranate Advance Prep Required Pescatarian Dairy Free Peanut Free Soy Free Kosher

Yield Serves 4 to 6

Number Of Ingredients 14

Ingredients

Kamut
1 cup water
1/2 cup Kamut berries, soaked overnight and drained
Salad, and to Finish
2 1/2 cups shredded carrots (about 3 medium)
1/4 cup plus 2 tablespoons golden raisins
3 tablespoons freshly squeezed orange juice
1 tablespoon freshly squeezed lemon juice
1 teaspoon honey
1/4 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
2 tablespoons extra-virgin olive oil
1/4 cup toasted, chopped walnuts
1/4 cup pomegranate seeds, for garnish (optional)

Steps:

1 To prepare the Kamut, bring the water and the Kamut berries to a boil in a small heavy-bottomed saucepan. Decrease the heat to maintain a simmer, cover, and cook until the Kamut berries are tender but still slightly chewy, 50 to 60 minutes. Remove from the heat and, if you have time, let it sit, covered, for 10 to 15 minutes. Drain any remaining liquid and transfer to a large serving bowl to cool.
2 Once the Kamut has cooled, make the salad. Add the carrots and golden raisins to the serving bowl. In a small bowl, whisk together the orange and lemon juices, honey, cinnamon, and salt until smooth. Gradually whisk in the olive oil in a thin stream.
3 To finish, pour the dressing over the salad and toss to combine. Taste and adjust for salt. Let sit at room temperature for 15 minutes to allow the flavors to come together. Toss again before serving; sprinkle with the walnuts and garnish with the pomegranate seeds.

SPELT AND KAMUT SALAD

Spelt and Kamut Salad image

This is a very healthy grain salad. I have tried to duplicate the one I buy at the Overwaite deli. It is close but not completely there. Still this is very tasty. You do not want large servings ( apprx 1/2 cup serving) - it is very filling and intended to be served as a side dish. I like to have tomatoes and lettuce along with it or any other green salad.

Provided by Bergy

Categories < 4 Hours

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup spelt
1/2 cup kamut
1/2 cup dried cranberries
4 tablespoons sweet onions, finely chopped
1/4 cup red pepper, finely chopped
1 tablespoon jalapeno pepper, finely chopped (optional)
1 1/2 tablespoons rice vinegar
1 tablespoon honey (or a bit less)
3/4 teaspoon Dijon mustard
2 tablespoons olive oil
1 1/2 tablespoons shallots, finely chopped
1 teaspoon fresh ginger, grated
1 1/2 tablespoons cilantro, finely chopped

Steps:

Bring apprx 4 cups of water to a boil, add the Spelt and Kamut, return to boil.
Reduce heat to low, cook covered until the kernals are tender (apprx 45 minutes).
Drain well and set aside to cool.
Whisk together the dressing ingredients,starting with the vinegar, honey & mustard, add the oil slowly whisking all the while, finally whisk in the shallots, ginger & cilantro.
When the spelt & Kamut are at room temp mix in the cranberries, red pepper & sweet onion.
Pour the dressing over the salad ingredients, mix well, Cover and refrigerate over night.
Enjoy.

Nutrition Facts : Calories 165.6, Fat 7.4, SaturatedFat 1, Sodium 14.4, Carbohydrate 23.4, Fiber 3.3, Sugar 7.1, Protein 3.6

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