Summer Kamut Salad

Kamut (pronounced “kah-moot”) is an un-hybridized form of wheat from the Mediterranean. About two to three times the size of modern wheat, kamut contains higher levels of protein and minerals.

People with wheat sensitivity can enjoy this grain with no allergic reaction.

Try this colorful, juicy salad in the summer.

Preparation time: 20 minutes
Cooking time: 1 hour
Marinating time: 20 minutes
Serves: 6

Soak overnight:
1 cup kamut, rinsed
3 cups fresh water

In the morning, place in a pot on the stove:
Soaked kamut and soaking water
¼ teaspoon of salt

Bring to a boil, reduce head to low, and simmer with the lid ajar until all water is absorbed and kamut is soft, about 1 hour. (Add more water if needed.) Set aside to cool.

Meanwhile, make the dressing by whisking together in a small bowl:
¼ cup olive oil
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
½ teaspoon salt
⅛ teaspoon black pepper

In a large bowl, mix together:
1 medium orange, peeled and segmented
1½ cups raw beet, peeled and grated
½ cup green onion, minced (green and white parts)
Cooked kamut

Pour dressing over the salad and toss to coat. Let sit at room temperature for 20 minutes to allow the kamut to absorb the flavors.

Cooking tip:
  Try substituting rice or quinoa for the kamut.

Recipe from Vegetarian Cooking for Starters by Blanche Agassy McCord