Kumat Salad
Serves 4
Kamut (pronounced ka-moot) is a trademarked name given to khorasan wheat. Kamut is thought to be the cousin of durum wheat. They both belong to the Triticum turgidum family. Kamut has a rich and buttery flavor. It’s easy for the body to digest, and very similar to bulgar wheat. It does have more proteins, lipids, vitamins, minerals and amino acids than common wheat. It is also easy to cook, inexpensive, and full of nutrition. The clear advantage of Kamut compared to modern wheat is that it has 40 percent more protein, and is richer in zinc, magnesium, selenium, many polyphenols, and fatty acids.
Additionally, kamut is an excellent crop for organic farming. It produces high-quality wheat without the need for artificial fertilizers or pesticides because the crop has a high tolerance for diverse organic conditions. Similar to other cereals, it yields well.
I use kamut 2 to 3 times a week instead of brown rice or whole wheat pasta. I just love the mouth feel of this great product. Mixed with strawberries infused with balsamic and brown sugar, freshly chopped herbs and topped with creamy goat cheese and crispy leeks, this is a wonderfully, refreshing, healthy dish.
Ingredients:
2 cups kamut
4 cups low sodium vegetable stock
2 cups strawberries, hauled and cut into quarters
3 tablespoons balsamic vinegar
2 tablespoons brown sugar
1 tablespoon basil, freshly chopped
1 tablespoon mint, freshly chopped
3 tablespoon extra-virgin olive oil
¼ cup goats cheese, crumbled
How to make:
Place a large saucepan over a medium heat on the stove, add kamut and stock. Bring to a boil. Turn down to a simmer, allowing the kamut to cook for 20 to 25 minutes or until all the stock has been absorbed and the kamut is tender. Remove the pan from the stove. Let the kamut cool.
Place the strawberries in a small bowl, pour over the balsamic vinegar, sprinkle with brown sugar, and allow to macerate for at least 15 minutes while the kamut cools.
To assemble, take a large salad bowl, spoon in the cold kamut, stir in the chopped herbs, oil, and cheese. Scatter over the strawberries, and, if desired, use crispy leeks as a garnish. Serve.