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  • Writer's pictureSusie Csorsz Brown

Kamut Salad with Carrots and Pomegranate

This is a great side. This is a great meatless dish, especially if you add a few chunks of salty cheese (feta, maybe?). Or top with an egg. But really, the best part of this dish is that it is a very nice combination of flavors and is easy to put together. If you don't have any kamut on hand, use your favorite grain. I highly recommend the kamut, though, as it is a very nice chewy grain; you could definitely sub in farro or barley or even rice. Kamut takes a long while to cook, so be sure to plan for that. I used my instapot to shorten the cooking time, but even if cooked on the stovetop, it is hands-off time that you can use to finish other kitchen tasks while the grain cooks.

This is a great lunch option, too, for lunchboxes.

Kamut Salad with Carrots and Pomegranate

Serves 4 to 6


1 1/2 cup kamut, rinsed and drained 1/2 tsp salt 1 tsp chicken bouillon, optional 2 tablespoons olive oil 1 pound carrots, peeled and cut into 1/2-inch rounds 1/2 tsp garlic powder 1 tsp garam masala 1/2 tsp salt freshly ground pepper 1 tsp lemon rind 2 T lemon juice 1/2 cup chopped cilantro salt and pepper 1/3 cup walnuts, lightly toasted and coarsely chopped 1/3 cup pomegranate seeds


Bring 2 quarts water to boil in large saucepan. Stir in kamut and 1/2 teaspoon salt and bouillon, if using. Return to boil; reduce heat; and simmer until tender, 55 minutes to 1¼ hours. Drain well. Note: you can cook the kamut in an instapot, too. 1 1/2 cups kamut with salt and bouillon, and 4 1/2 cup water and cook for 35 minutes.

Meanwhile, preheat oven to 400. Line a baking sheet with foil (optional, for easy clean-up), and drizzle carrots with oil and toss with garam masala, garlic, salt and pepper. Roast for 30 minutes.

In a medium bowl, combine lemon rind and lemon juice, cilantro. Add kamut and stir in well to mix. Stir in walnuts and pomegranate seeds. Season with salt and pepper to taste.


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