Kamut Salad with Nuts and Fruit
Kamut is an ancient variety of wheat, with extra large kernels and a golden glow to its bran layer. Soak it overnight to reduce cooking time by 10 minutes. The big, fat grains have a crunchy texture and complement the crunchy nuts and fruit in this salad.
- 1 1/2 cups kamut or wheat berries
- 1/2 cup whole almonds
- 1/2 cup walnut halves
- 1/2 cup dried cranberries
- 1 small apple, optional
- 1/2 cup parsley, chopped
- 4 scallion, chopped
- 3 tablespoons balsamic vinegar
- 1 tablespoon worcestershire sauce
- 2 tablespoons maple syrup
- 4 tablespoons walnut oil or olive oil
- 1/2 teaspoon salt
- Put the kamut berries in a small saucepan and add water to cover by four inches. Bring to a boil, and reduce to a vigorous simmer. Cook, stirring occasionally, for 45-60 minutes. Test the grain by taking one out with a spoon and letting it cool for a minute before biting it. It should be tender in the middle, but will have a slight crunch. Drain the grain and let cool.
- Toast the nuts in a 300 degree oven for 10 minutes, then let cool. Chop coarsely and put in a large bowl. Add the cranberries and apples (if using) and add the parsley and scallions. In a cup or small bowl, whisk the balsamic vinegar, worcestershire sauce, maple and walnut or olive oil and salt. Transfer the cooked kamut to the bowl, add the dressing, and toss it all together to mix well. Serve at room temperature. Keeps tightly covered for up to a week in the refrigerator.
251 calories, 18 g. fat, 0 mg. cholesterol, 176 mg. sodium, 23 g. carbohydrate, 3 g. fiber, 6 g. protein