Kamut Recipes

 

Salads
Chipotle Carrot, Avocado, and Kamut Salad

Chipotle Carrot, Avocado, and Kamut Salad

Ingredients:
5-6 large carrots
2 teaspoons olive oil
½ to 1 teaspoon chipotle powder
1 cup Nature's Earthly Choice Kamut
1 avocado
¼ cup sunflower seeds
1 tbsp olive oil
1 tbsp honey
1 tbsp lime juice
Cilantro, for topping

Directions:

  • Preheat oven to 350˚.
  • Cover Kamut with water and bring to a boil. Let cook until Kamut is tender, roughly an hour. Drain and set aside.
  • Cut carrots into ½" slices. Toss with two teaspoons of olive oil and ½ teaspoons chipotle powder (add more for a hotter dish). Roast for 20-25 minutes or until carrots are tender.
  • While carrots roast, remove avocado from skin and dice into large pieces.
  • Toss together Kamut, roasted carrots, avocado, and sunflower seeds. Whisk together olive oil, honey, and lime juice. Drizzle over Kamut and lightly toss. Serve with a sprinkle of cilantro.

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Spinach and Kamut Salad with Chili-Orange Dressing

Spinach and Kamut Salad with Chili-Orange Dressing

Ingredients:
3-4 handfuls spinach
½ cup Nature's Earthly Choice Kamut, uncooked
¼ cup sunflower seeds
2 ounces feta

Dressing:
½ cup fresh squeezed orange juice (approx. 2 oranges)
¼ cup walnut oil
2 tbsp honey
1/4-1/2 teaspoon red chili flakes

Directions:

  • Cover Kamut with a good amount of water, bring to a boil, and reduce to a low boil. Cook for approximately one hour. Kamut should be tender but will still be slightly chewy. Let cool.
  • Combine orange juice, walnut oil, honey, and ¼ teaspoon red chili flakes in a mason jar or other container that has a lid. Shake well and test for spice level. Add more chilis if desired.
  • Toss spinach, Kamut, sunflower seeds, and feta together. Lightly drizzle dressing over salad and toss well.

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Kamut Salad with Cauliflower, Olives, and Raisins

Kamut Salad with Cauliflower, Olives, and Raisins

Ingredients:
1 cup Nature's Earthly Choice Kamut
¼ cup almond oil
1 medium shallot, minced
1 tbsp minced fresh ginger
2 garlic cloves, minced
6-cups small cauliflower florets
4 ounces pitted green olives, sliced (about 1 cup)
¾ cup golden raisins
½ teaspoon salt
½ teaspoon ground black pepper
½ cup dry white wine or dry vermouth

Directions:

  • Pour Kamut into a large saucepan, cover with water by several inches and bring to a boil over high heat. Reduce heat to low and simmer until tender, about 1 hour. Drain in a sieve or colander, then run under cold water until the grains are room temperature. Drain throughly again.
  • Heat a large pot or a Dutch oven over medium heat. Add the oil, the shallots, ginger and garlic. Cook, stirring almost constantly, until the shallot softens, about 1 minute.
  • Dump in the cauliflower florets. Continue cooking, stirring frequently until they begin to soften and even lightly brown at the edges, about 5 minutes.
  • Stir in the olives, raisin, salt and pepper, Stir over the heat until very fragrant, a minute or so. Then pour in the wine or vermouth and bring to a full simmer. Bubble for 2 minutes to steam the vegetables a bit and to reduce the wine or vermouth until it’s the consistency of a dressing. Scrape the entire contents of the pot into a large bowl. Stir in the cooked Kamut.

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