Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Mediterranean Kamut Salad
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- #73143
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
2 cups Kamut Grain
4 cups water
1/4 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
4 celery ribs, diced
1 cup diced red bell pepper
1/2 cup sliced black olives
1/4 cup chopped cilantro
1/2 cup chopped parsley
2/3 cup crumbled feta cheese
1/4 cup olive oil
2 tablespoons balsamic vinegar
directions
Prepare Kamut by soaking in water overnight.
The next morning, drain the grain, rinse it, and place in a large pot with the water, salt, and pepper. Bring to a boil, cover, and simmer for 1 hour or until the grains are plumped and a few have burst.
Remove from heat and, if necessary, drain excess liquid. Cool the grain to room temperature.
Place cooled grain in a large bowl. Add celery, red pepper, olives, cilantro, parsley, feta, olive oil, and vinegar to the grain and mix gently to combine.
Adjust seasonings, adding additional salt and pepper to taste. Let salad stand 15 to 30 minutes before serving.
Victoria's Note: This recipe was created by Rebecca Wood for Kamut International.
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nutrition data
225 calories, 21 grams fat, 7 grams carbohydrates, 5 grams protein per serving. This recipe is low in carbs.
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