• Susie 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

Ingredients

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


Directions

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.


Enjoy!

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