The name kamut is derived from the ancient Egyptian word for “wheat”. Kamut, considered by some to be the great grandfather of grains, originated in the Fertile Crescent of the Old World thousands of years ago. This grain was rediscovered and is an important staple in contemporary diets. Kamut contains ~30% more protein than wheat.
Kamut grain is sweet, rich and buttery flavour combined with the tangy and tart apples makes for a delicious dish.
Serving size: 6
Cooking time: 20 min (not including soaking & cooking kamut)
1/2 cup orange juice (sub: cranberry or pomegranate juice)
2 tablespoons olive oil
1 1/2 tablespoons apple cider vinegar
1 teaspoon salt, plus more to taste
3/4 cup tightly packed mint leaves
2 cups cooked whole grain kamut (sub: spelt, wheatberries, triticale)
2 teaspoons grated orange zest (from 2 juice oranges)
1 small green apple (sub: pear)
1 small red apple
1/2 cup hazelnuts, toasted and coarsely chopped
First prepare kamut using either one of two methods:
- Soak overnight: Place 1 cup of dry Kamut kernels in 1 cup of water and let soak overnight. (This will reduce cooking time.) Add soaked grain to 1 ½ cups water and 1 teaspoon salt. Bring to a boil, reduce heat and simmer for 20-30 minutes until tender. Most of the water will be absorbed.
- Without soaking: Place 1 cup of dry Kamut kernels and 1/4 tsp salt in 3 cups water, bring to a boil. Reduce heat and simmer covered for 40 minutes, until tender.
Set the kamut grains in a medium bowl. Pour the dressing over them and toss to coat. Stir in the orange zest. Set aside for at least 15 minutes. Toss occasionally.
Meanwhile, core the apples and cut them into 1/4-inch dice. Stack the remaining mint leaves and roll them into a log. Slice them as thinly as you can. Toss them into the salad along with the apple, and hazelnuts. Season to taste.
Best served fresh - kamut grains tend to harden once refrigerated(you could try steaming for 2 minutes to soften grains the next day).