Kamut and Orange Salad

This Kamut and Orange Salad is built with a variety of textures, a deep vinaigrette and the chewy yumminess of the grain. Kamut is actually the commercial name for khorasan wheat, a grain that is nutty in taste and twice the size of common wheat grains. I like that it lends itself so nicely to warm and saucy salads like this one. Khorasan wheat contains more proteins, lipids, amino acids, vitamins and minerals than modern wheat. Please note that it is not gluten-free, as some people seem to think. I hope you enjoy this hearty salad as much as I did!

For another fabulous ‘salad-without-lettuce’ recipe, check out this Wild Rice with Acorn Squash, Caramelized Onions, Pomegranate and Maple Vinaigrette.

Kamut and Orange Salad

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Author: Karine K
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Yield: 4 servings 1x

Ingredients

Scale

1/4 cup sliced almonds (or pumpkin seeds)
1 teaspoon fennel seeds
2 large fennel bulbs, quartered
1 red onion, quartered
1/4 cup olive oil, plus 2 teaspoons
4 cloves garlic, peeled
1 1/2 cup cooked Kamut (from 1/2 cup cooked according to package directions)
2 tablespoons balsamic vinegar
Juice and segments from 4 oranges (about 4 tablespoons juice)
2 tablespoons fresh basil, chopped
Sea salt and pepper, to taste

Instructions

Preheat the oven to 320˚F (160˚C). Place the fennel, red onion and garlic cloves on a parchment-lined baking sheet and brush with the 2 teaspoons olive oil, and sprinkle generously with sea salt and pepper. Place in the oven and roast for 50-60 minutes, until the fennel is tender and caramelized. Remove from the oven and let cool slightly. When cool enough to handle, slice all the vegetables thinly.

While the vegetables are roasting, in a small skillet, toast the almonds and fennel seeds while stirring, over medium-low heat, until fragrant, about 2-3 minutes. Set aside.

To assemble the salad, place the cooked Kamut, the roasted vegetables, the almonds and fennel seeds in a large bowl. Mix well. Top with the orange segments and juice, add the 1/4 cup olive oil, balsamic vinegar and basil. Season to taste with sea salt and pepper. Mix delicately. Bon appétit!

Keywords: fennel, kamut, wheat, salad

Salade Kamut et Orange

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Author: Karine K
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Yield: 4 portions 1x

Ingredients

Scale

1/4 tasse d’amandes tranchées (ou graines de citrouille)
1 c. à thé de graines de fenouil
2 gros bulbes de fenouil, en quartiers
1 oignon rouge, en quartiers
1/4 tasse d’huile d’olive, plus 2 c. à thé
4 gousses d’ail, pelées
1 1/2 tasse de Kamut cuit (cuire 1/2 tasse selon les directives sur la boîte)
2 c. à soupe de vinaigre balsamique
Le jus et les suprêmes de 4 oranges (environ 4 c. à soupe de jus)
2 c. à soupe de basilic frais, haché
Sel de mer et poivre, au goût

Instructions

Préchauffer le four à 320˚F (160˚C). Placer le fenouil, l’oignon rouge et les gousses d’ail sur une tôle de cuisson, préalablement recouverte de papier parchemin. Badigeonner des 2 c. à thé d’huile d’olive et assaisonner généreusement de sel de mer et de poivre. Mettre au four et cuire jusqu’à ce que le fenouil soit tendre et caramélisé, environ 50 à 60 minutes. Retirer du four et laisser refroidir quelque peu, avant de couper tous les légumes en minces tranches.

Pendant la cuisson des légumes, faire revenir les amandes et les graines de fenouil dans une petite poêle, à feu moyen-bas, pendant 2 à 3 minutes. Retirer du feu et laisser de côté.

Pour assembler la salade, placer le Kamut, les légumes rôtis, les amandes et graines de fenouil dans un grand bol. Mélanger. Ajouter les suprêmes d’orange et le jus d’orange. Ajouter 1/4 tasse d’huile d’olive, le vinaigre balsamique et le basilica frais. Assaisonner au goût de sel de mer et de poivre. Mélanger délicatement. Bon appétit!

Keywords: kamut, fenouil, orange, salade

Spiced Green Cabbage and Kamut Soup

August 23, 2016September 24, 2020 ~ Karine K ~ 2 Comments

I made this Spiced Green Cabbage and Kamut Soup with a half head of cabbage I had left over from making slaw. Packed with vitamin C and vitamin K, cabbage is also easy to add to your meals. In a chopped salad with a zesty peanut sauce, in vegetable fried rice, or even in pasta, cabbage is a versatile culinary powerhouse. This soup also highlights cabbage very well.

Spiced Green Cabbage and Kamut Soup

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Author: Karine K

Ingredients

Scale

2 cups Kamut (or wheat berries), soaked and cooked according to package directions
2 teaspoon grapeseed oil
1 leek, white and pale green parts only, cut lengthwise and then sliced thin into half moons
3 cloves garlic, minced
1/2 bunch Swiss chard, stems chopped small and kept separately
10 oz potatoes, cut in cubes of about 1/2“
8 cups vegetable broth
Sprigs of fresh thyme and rosemary
4 cups green cabbage, sliced thin
1 can cannelloni beans, rinsed and drained
1 zucchini, cut in cubes of 1/2″
1/8 teaspoon sambal oelek (or red pepper flakes)
Sea salt and pepper, to taste
Garnishes: more sambal oelek

Instructions

Before you start, make sure you cook your Kamut (or wheat berries) according to package directions. If you haven’t soaked the grains, it may take close to 60-75 minutes to cook.

Heat the grapeseed oil over medium heat. Add the leek, garlic, and the chopped stems of the chard. Sauté until the leek is soft, about 4-5 minutes. Add the potatoes, vegetable broth, and the sprigs of thyme and rosemary. Let simmer until the potatoes are just fork tender. Season to taste with salt and pepper.

Add the cabbage and cook, covered, until softened, about 4-5 minutes more. Add the beans, the zucchini, the sambal oelek, and taste for salt and pepper. Simmer for another 5 minutes. Remove from the heat. Serve in soup bowls with a nice big helping of sambal oelek on the side. Bon appétit!

Soupe au chou et Kamut

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Author: Karine K

Ingredients

Scale

2 tasses de Kamut (ou autre grain de blé), trempé et cuit selon les directives sur l’emballage
2 c. à thé d’huile de pépin de raisin
1 poireau, la partie blanche et verte pâle, coupé sur la longueur, lavé, et coupé en minces demi-lunes
3 gousses d’ail, émincées
1/2 botte de bette à carde, les queues hachées finement et réservées
10 onces de pommes de terre, coupées en cubes d’environ 1/2 pouce (1,25 cm)
8 tasses de bouillon de légumes
Branches de thym et de romarin frais
4 tasses de chou vert, tranché finement
1 boîte de haricots cannelloni, rincés et égouttés
1 zucchini, en cubes de 1/2 pouce (1,25 cm)
1/4 c. à thé de sambal oelek (ou flocons de chili)
Sel de mer et poivre, au goût
Garnitures: plus de sambal oelek

Instructions

Avant de commencer, s’assurer de cuire le Kamut selon les directives sur l’emballage (les grains doivent être trempés, afin de réduire le temps de cuisson.

Chauffer l’huile dans un chaudron à soupe à feu moyen. Ajouter le poireau, l’ail et les queues de bette à carde. Faire revenir jusqu’à ce que le poireau soit tendre, environ 4 à 5 minutes. Ajouter les pommes de terre, le bouillon de légumes, et les branches de thym et de romarin. Laisser cuire jusqu’à ce que les pommes de terre soient tendres, mais restent entières. Assaisonner la soupe de sel de mer et de poivre, au goût.

Ajouter le chou et cuire, couvert, jusqu’à ce que le chou soit ramolli, environ 4 à 5 minutes. Ajouter les haricots, le zucchini et le sambal oelek. Ajouter du sel de mer, si nécessaire. Laisser mijoter pendant 5 minutes. Retirer du feu et servir avec du sambal oelek. Bon appétit!

Kamut Berry, Kidney Bean, and Shiitake Mushroom Soup

June 28, 2016November 16, 2020 ~ Karine K ~ 2 Comments

This Kamut Berry, Kidney Bean, and Shiitake Mushroom Soup definitely has French flair. It got its inspiration from a recipe in The Modern Vegetarian Kitchen by Peter Berley. It is pretty, delicate, and full of different flavors that create the perfect soup for a dinner party. Peter suggest the use of any “wild” mushrooms, but I had shiitake on hand. Feel free to change it up. Remember that you have to soak the kamut and the kidney beans overnight (or for 6-8 hours at room temp), so start the day before, or soak them before leaving for your day in the morning.

Kamut, a variety of khorasan wheat, was rediscovered in Egyptian tombs in the 20th century. Some say that Noah brought kamut kernels along on the ark, hence the nickname Prophet’s Wheat. Others call kamut King Tut’s Wheat claiming it was found in the tomb of an Egyptian pharaoh. Although its origins are debated, there’s no denying the fact that kamut wheat is full of protein and essential nutrients. Try his healthy Kamut Berry, Kidney Bean, and Shiitake Mushroom Soup today!

If you make this recipe, I’d love to see it! Please tag @LivityGardens on social.

Kamut Berry, Kidney Bean, and Shiitake Mushroom Soup

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Author: Karine K

Ingredients

Scale

1/2 cup dried red kidney beans, sorted
1/2 cup whole-grain kamut
1 sprig fresh thyme
1 sprig fresh sage
4 1/2 cups vegetable broth
2 tablespoons olive oil
1 onion, finely diced
1 carrot, finely diced
1 celery rib, with leaves, finely diced
1 cup finely sliced savoy or napa cabbage
8 ounces shiitake mushroom, thinly sliced (I cut mine in small dices)
3 garlic cloves, minced
Coarse sea salt
2 tablespoons soy sauce
1 teaspoon apple cider vinegar
Black pepper
Fresh parsley for garnish

Instructions

Combine the beans and kamut in a strainer and rinse briefly under cold water. Place them in a bowl with 4 cups of cold water and soak for 6 to 8 hours at room temperature (or for up to 24 hours in the refrigerator). Tie the thyme and the sage with kitchen string to make a bouquet garni.

Drain the beans and kamut. Combine with the vegetable broth and the bouquet garni in a soup pot, and simmer the mixture for 1 to 1 1/2 hours, until tender.

While the beans cook, warm the olive oil in a skillet over medium heat. Add the onion, carrot, celery, cabbage, mushroom, garlic, and salt and sauté for 5-7 minutes until softened. Reduce the heat to low and cook gently 10-15 minutes more. Once the beans and kamut are nice and tender, transfer the vegetables and their juices to the soup pot. Add the soy sauce and vinegar and simmer for 15 minutes to meld the flavors. Discard the bouquet garni. Season with salt and pepper to taste, garnish with parsley and serve. Bon appétit!

Keywords: kamut, kidney beans, shiitake, soup

Tag: kamut

Kamut and Orange Salad