Kamut Salad

7 Jun

Since we are smack in the middle of strawberry season, Kristen and I wanted to revisit recipes that feature the delicious berry, so we selected a salad that would show off it’s sweet flavor.  Truth be told, before we made this, neither one of us knew what kamut berries were or how to pronounce the word for that matter {it’s ka-MOOT}.  My husband was at the store when I called him to pick them up – it turns out neither he nor the produce guy were in the loop either…they were looking in the fruit section!  {Ha!  I rerouted him to the grain section with a laugh over the phone}.  Here’s how our version of the Kamut Salad went…

Kamut Salad Prep

Kamut Salad Cooking{Kristen’s Take}

While this salad is super yummy with the oranges and strawberries, it is  time consuming {aren’t salads supposed to be quick?}.  It took about 1 hour and 45 minutes for me to make.  That being said, it is probably one of the best salads I have ever eaten and I will definitely hold on to the recipe for when we have a stormy Florida day.  The recipe does make enough for the 6 servings and the directions are on an intermediate chef level {insert husband helper to the rescue}.  I made some tweaks to the recipe to accommodate what I had on hand, include using ¼ tsp vanilla extract in the place of the vanilla bean, regular oranges instead of blood oranges , and decreasing the kamut berries to 1 cup.  I also did not have kitchen twine to make the “vegetable bundle,” so I just added it all in the pot freely and removed them individually at the end, which was easy enough.  When all was said and done, though this dish is not one of the ‘last minute’  variety, it is one that’s worth the effort that you will enjoy!

Kamut Salad Dressing Prep

{Gina’s Take}

It must have been the vanilla beans, because our house smelled heavenly when the kamut was simmering on the stove.  I went the extra mile and not only bundled the veggies with kitchen twine, but I also figured out a way to MacGyver some twine around the onion halves so I could easily fish those out as well.  The kamut reminded me of wheat berries in texture, but more buttery in taste…I really like them both as it turns out.   The salad dressing was served on the side over mixed baby greens as we are a ‘less is more’ type household, but this dressing was absolutely divine.  Plus, there is the added bonus of seeing the little vanilla seeds in your salad, which is rather gourmet around here {can you tell I’m easily entertained?}!  We forgot to pick up the goat cheese, but I think that would have complimented this dish beautifully…next time!

{Pretty Little Sisterly Tip}

Turns out kamut, considered an ‘ancient’ grain, is pretty good for you…it is high in protein and selenium {yay antioxidants!}  Eat up!

Kamut Salad

 Kamut Salad

Original recipe published in Food & Wine Magazine‘s April 2012 issue, page 28

Kamut Salad
Author: 
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • ½ vanilla bean
  • 1 small carrot, halved lengthwise
  • 1 small celery rib, halved
  • 1 small onion, halved
  • 5 Tbsp olive oil, divided
  • 2 cups dried kamut berries
  • 2 blood oranges
  • 1 medium shallot, minced
  • 2 Tbsp fresh lemon juice
  • 10 strawberries, quartered
  • 2 packed cups of baby greens or baby spinach
  • (optional) Crumbled goat cheese to taste
  • (optional) salt and pepper to taste
Instructions
  1. Split the vanilla bean lengthwise and scrape the seeds into a small bowl.
  2. Tie together the vanilla bean, carrot, and celery together with kitchen twine & set aside - this isn't necessary, it just makes it easier to remove them later in the cooking process.
  3. In a medium pot, heat 1 Tbsp of olive oil over medium heat.
  4. Add kamut to the pot, cooking until toasted - about 1 minute.
  5. Add 6 cups of water to the pot and bring to a boil.
  6. Add the vegetable bundle and onion halves.
  7. Cover and simmer over low heat for about an hour. Stir occasionally.
  8. After an hour, remove the vegetable bundle and onion halves. Discard.
  9. Drain the kamut.
  10. While the kamut is simmering, finely zest 1 orange & add to the bowl of vanilla seeds. Also add the shallot and lemon juice.
  11. Using a knife, remove the peel and pith from both oranges. Cut in between the membranes to release the orange slices in to a large bowl. If you are wondering what the heck we're talking about, here is a great video for a more in depth tutorial of how to slice the oranges: http://www.youtube.com/watch?v=ZTuOjXXqQJ4
  12. Take the leftover orange membranes, squeeze the juice in to the small bowl with the vanilla, & let stand for 10 minutes.
  13. Add remaining 4 Tbsp of olive oil.
  14. To serve, add kamut to the bowl of orange sections. Stir in dressing. Fold in strawberries, baby greens/spinach. Season with salt & pepper to taste, sprinkle on crumbled goat cheese if you are including it, and serve.

our-growing-edge-badge

 

And a special thanks to the Bunny. Eats. Design blog for inviting us to be included in their ‘Our Growing Edge’ event this month, hosted by the The Chef with Red Shoes.    This month’s event focused on trying something new…and kamut was certainly a first for us…Check it out – kamut might not be the only thing you learn about this month!

 

 

4 Responses to “Kamut Salad”

  1. Genie June 8, 2013 at 4:31 am #

    Your post confused me with kamut berries/wheat berries and strawberries. They’re not even a little alike are they? Is kamut like barley or wild rice?

    • Pretty Little Dishes June 8, 2013 at 4:20 pm #

      hi genie – it can be confusing, though the grain “berries” are nothing like the typical fruit berries! both kamut berries and wheat berries refer to the wheat kernel. kamut is an ancient variety of wheat. barley is part of the grass family. from my experience, the kamut berry, wheat berry, and barley area all pretty hardy {and tasty!}.

  2. Min June 13, 2013 at 8:58 pm #

    I love kamut! So hearty, chewy, and nutty! This recipe sounds delicious. Thanks for sharing!

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  1. Breaking Bread with Fellow Edge Growers | The International Poor Chef School Project - July 1, 2013

    […] I love when people introduce me to new ingredients.  Until I read about Kristen and Gina’s Kamut Salad at Pretty Little Dishes, I would have probably also searched for kamut berries in the fruit […]

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