Kamut, Beet and Orange Salad with Dijon Dressing
Nutritional Information
6 ServingsAmount Per serving:
| Calories | 243 |
| Protein | 6g |
| Total fat | 10g |
| Carbs | 38g |
| Cholesterol | mg |
| Sodium | 77mg |
| Fiber | 8g |
| Sugars | g |
The great-great granddaddy of grains, kamut also is known as Egyptian wheat but it should not be confused with ferik, a green, unripened wheat popular in the Middle East. To reduce the cooking time of the kamut by half, soak overnight in cold water. Drain and cook as directed for 1 hour.
Ingredients
- 1 cup kamut, rinsed and drained
- 4 cups water
- 3 medium oranges, peeled and
- segmented
- 2 cups shredded raw beets
- 1 cup chopped green onions
- Salt to taste
- Dijon Mustard Dressing
- 2 Tbs. red wine vinegar
- 1 Tbs. Dijon mustard
- 1/4 cup olive oil
- Salt and freshly ground black pepper to taste
Directions
- In medium saucepan, combine kamut and water and bring to a boil. Reduce heat to low, cover and cook until grains are chewy but not hard in center, about 2 hours. Remove from heat, drain if necessary and transfer to medium bowl to cool.
- Meanwhile, make dressing. In small bowl, whisk together all dressing ingredients until blended.
- In large bowl, gently toss kamut, oranges, beets, green onions and salt. Whisk dressing and pour over salad; toss to coat. Allow to stand at room temperature 20 minutes for flavors to develop.
