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Kamut Salad with Carrots and Pomegranate

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Kamut Salad with Carrots and Pomegranate Sara Remington

Across the Middle East, cinnamon is used not only to highlight the flavor of sweets but also in savory dishes—as in this Moroccan-inspired carrot salad. I toss it here with slender Kamut berries, which contribute their distinct buttery chew. Vibrantly colorful and deliciously juicy, this salad steals the show on my holiday table. Try it also next to steak, grilled lamb, or a simple roast chicken.

Ingredients

Serves 4 to 6

Kamut

1 cup water
1/2 cup Kamut berries, soaked overnight and drained

Salad, and to Finish

2 1/2 cups shredded carrots (about 3 medium)
1/4 cup plus 2 tablespoons golden raisins
3 tablespoons freshly squeezed orange juice
1 tablespoon freshly squeezed lemon juice
1 teaspoon honey
1/4 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
2 tablespoons extra-virgin olive oil
1/4 cup toasted, chopped walnuts
1/4 cup pomegranate seeds, for garnish (optional)

  1. Step 1

    1 To prepare the Kamut, bring the water and the Kamut berries to a boil in a small heavy-bottomed saucepan. Decrease the heat to maintain a simmer, cover, and cook until the Kamut berries are tender but still slightly chewy, 50 to 60 minutes. Remove from the heat and, if you have time, let it sit, covered, for 10 to 15 minutes. Drain any remaining liquid and transfer to a large serving bowl to cool.

    Step 2

    2 Once the Kamut has cooled, make the salad. Add the carrots and golden raisins to the serving bowl. In a small bowl, whisk together the orange and lemon juices, honey, cinnamon, and salt until smooth. Gradually whisk in the olive oil in a thin stream.

    Step 3

    3完成,倒在沙拉酱toss to combine. Taste and adjust for salt. Let sit at room temperature for 15 minutes to allow the flavors to come together. Toss again before serving; sprinkle with the walnuts and garnish with the pomegranate seeds.

Cooks' Note

_To get a head start:Make the Kamut berries, as in step 1, ahead. In a hurry on the day of a party? The salad (without the walnuts and pomegranate seeds) can be prepared 4 to 6 hours ahead. Chill, covered. Bring to room temperature before serving.

To vary it:You can use about 1 1/2 cups cooked farro, spelt, or hard or soft wheat berries if Kamut is hard to find._

Reprinted with permission fromAncient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries & Moreby Maria Speck. Text copyright © 2011 by Maria Speck; photographs copyright © 2011 by Sara Remington. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc.Maria Speckgrew up in Greece and Germany before moving to the United States as a young adult. She is a writer and journalist, and has contributed toGourmet,Saveur, andGastronomica, as well asMarie ClaireandElle. Her popular cooking classes in Cambridge, Massachusetts, focus on the flavors and cooking styles of the Mediterranean and on creating innovative and delicious meals with whole grains.
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Reviews (5)

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  • This salad was simple to make, so nutritious and delicious!!!! So refreshing, zest and the toasted walnuts were lovely In it. The only thing I will do differently when I make it again is double theaamount amount of walnuts... Didn't feel there was enough. Definitely my kind of dish.

    • sgmicall

    • MALTA, EUROPE

    • 10/4/2015

  • This was easy to make, sadly, we did not love it.

    • momnado

    • 10/1/2015

  • Fantastic recipe. I've taken this to events and it always gets raves. Try adding cooked french green lentils to give it an extra protein punch.

    • eastsidegal

    • Austin, Texas

    • 11/5/2013

  • Love KAMUT wheat! This salad is one of our family favorites -

    • JamieL

    • Conrad, MT

    • 10/16/2013

  • have not tried recipe but have never heard of "kamut" berries. might try with the subs. listed

    • mintchoc

    • texas

    • 10/15/2013

Tags Salad Carrot Root Vegetable Vegetable Cinnamon Herbs & Spices Pomegranate Fruit Raisin Dried Fruit Walnut Nut Farro Rice & Grains Spelt Wheat Berry Side Dinner Vegetarian Easy Weeknight Meals Simmer Fall Cookbooks

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