I’m always trying to think of fun recipes to put on the blog, and the other night I was in the mood for some sort of salad. Not a salad with lettuce, but one with grains. I offered to make dinner for my roommate and myself, and took a step out of my comfort zone by using a grain I’ve never made before called Kamut. I’ve had a bag of Kamut in my pantry for almost a year now and have been so scared to use it. Even though it looks like really fat brown rice, I still didn’t know what to do with it. And honestly, the cooking time intimidated me.
But I decided to just go for it….and after tasting this recipe you should too. This is the type of salad where you can add as many vegetables as you want, you can pair it with a protein or eat it on it’s own, you can have it in the summer or winter, and it’s so hearty that it will keep your full and satisfied.
But some quick background about Kamut. KAMUT is actually not the name of the grain itself, but the registered trademark and brand name used to sell the grain variety khorasan. KAMUT Brand Khorasan wheat is very high in protein, contains a high mineral concentration including selenium, zinc, and magnesium. The grain is considered a high energy grain providing the body with more energy in the form of complex carbs.
Light and Fit Kamut Salad
- 2 C Uncooked Kamut
- 6 C Water
- 3/4 C Finely Diced Celery
- 1 C Finely Diced Tomato
- 3/4 C Finely Diced Cucumber with out Skin
- 1 1/2 C Cooked Corn and Lima Beans (from frozen or fresh)
- 3/4 C Bell Pepper (any color)
Ingredients for Dressing:
- 2/3 C Olive Oil
- 1/3 C White Wine Vinegar
- 1 Tbs Dijon Mustard
- 1 tsp chopped garlic
- Salt and Pepper to taste
Add 2 C Kamut to a large pot with 6 Cups of water and boil for 90 minutes or until water is absorbed. Let Kamut cool. Dice up all the vegetables into very small pieces and add to the Kamut. Mix together. Add all ingredients for the dressing to a bowl and mix together. Pour dressing over salad and mix together. Add any salt or pepper as needed.
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Start by cooking 2 Cups Kamut in 6 Cups of water and boil for 90 minutes.
Let Kamut cool and transfer to a large bowl. Add in tomatoes, celery, cucumber, corn, lima beans, and bell pepper. I used frozen succatash for the corn and lima beans, and you can also add in onion if you want. This is your chance to get creative and add in any other vegetables if you prefer alternatives or more of them.
The Kamut almost looks and tastes just like wheatberries, which are also really great to use as a base for salads like this.
Next make the dressing with olive oil, white wine vinegar, garlic, salt, pepper, and mustard. I used a French mustard that I love, but you can use a mild dijon mustard for this particular recipe.
Add the dressing to the salad and mix together thoroughly.
You can eat this salad on it’s own, or pair it with a piece of salmon or chicken like I did. This would be delicious with canned tuna mixed in or even the salmon mixed in with the salad. Something to try with all the leftovers!
Question: Have you ever tried Kamut? Or even heard of it?