Kamut Salad with Chickpeas and Olives
Kamut, a grain descended from an ancient variety, consists of large, bronze-colored wheat kernels. High in protein and selenium, it tastes slightly sweet and nutty, has a chewy texture and is best in salads, soups, pilafs and stuffings. This recipe originally appeared in More Magazine. Photo: Christopher Testani
PREP TIME: 23 minutes
COOKING TIME: 35 minutes
SERVINGS: 6 to 8
INGREDIENTS
1½ cups raw Kamut (or spelt berries)
1 teaspoon kosher salt
2 tablespoons lemon juice
1 tablespoon minced shallot
1 tablespoon red wine vinegar
1/3 cup plus 1 tablespoon olive oil
¼ teaspoon freshly ground pepper
1 (15 ounce) can chickpeas, rinsed
1 seedless cucumber, peeled, diced
1 cup pomegranate seeds
1 cup golden raisins
3 carrots, grated (about 1 cup)
1/3 cup pitted Kalamata olives, slivered lengthwise
1/3 cup chopped Italian parsley
PREPARATION
In a large saucepan, combine Kamut,½ teaspoon salt and an abundant amount of water. Bring to a boil, then reduce to a simmer for about 30 minutes, until grain is tender but still firm. Drain well, and let cool.
To make the dressing, combine the lemon juice, shallot and vinegar. Slowly add the olive oil while whisking, then add remaining ½ teaspoon salt and the pepper. Set aside.
Combine the remaining ingredients with the cooked grain, and toss with dressing. Adjust seasonings. This keeps well for several days.