Best Kamut And Roasted Vegetables Recipes

Kamut Berry Pilaf with Butternut Squash and Cauliflower image

Provided by Martha Stewart

Number Of Ingredients 15

1 cup kamut berries
Coarse salt and freshly ground black pepper
1 head cauliflower, trimmed and broken into small florets, about 1 1/2 pounds florets
1 small butternut squash, peeled, seeded, and cut into 3/4-inch cubes, about 1 1/2 pounds
1/4 cup plus 3 tablespoons olive oil
2 small red onions, julienned
4 shallots, sliced
1 teaspoon brown mustard seeds
3/4 teaspoon Madras curry powder
3/4 teaspoon ground cumin
Pinch cayenne pepper
2 tablespoons sherry vinegar
Juice of one lemon
1/2 cup packed fresh flat-leaf parsley leaves
1/2 cup slivered almonds, toasted

Steps:

Preheat oven to 400 degrees.
Place kamut berries in a small sieve and rinse under cold running water. Transfer kamut berries to a medium saucepan and add enough water to cover by 2 inches; generously salt water. Bring to a boil over high heat; reduce heat to a simmer. Simmer until tender, adding more water as necessary, about 2 hours. Drain and transfer to a large bowl.
Meanwhile, place cauliflower and squash on two separate rimmed baking sheets; drizzle each with 2 tablespoons olive oil and toss to coat. Season with salt and pepper. Transfer to oven and roast until golden and slightly crisp, about 15 minutes for cauliflower and 30 minutes for squash.
Heat remaining 3 tablespoons olive oil in a large saucepan over medium-low heat. Add onions and shallots; season with salt and pepper. Cook, stirring occasionally, until soft and golden, but not browned, about 15 minutes.
Increase heat to medium-high and add mustard seeds, curry powder, cumin, and cayenne pepper; continue cooking until fragrant, about 1 minute. Add sherry vinegar, stirring from bottom of pan to deglaze, and cook 2 minutes more.
Remove from heat and add to bowl with kamut berries along with the lemon juice; stir to combine. Add cauliflower and squash; toss to combine. Just before serving, add parsley leaves and almonds; gently toss to combine. Season with salt and pepper; serve warm or at room temperature.

Kamut Salad with Carrots and Pomegranate image

Provided by Maria Speck

Yield Serves 4 to 6

Number Of Ingredients 14

Kamut
1 cup water
1/2 cup Kamut berries, soaked overnight and drained
Salad, and to Finish
2 1/2 cups shredded carrots (about 3 medium)
1/4 cup plus 2 tablespoons golden raisins
3 tablespoons freshly squeezed orange juice
1 tablespoon freshly squeezed lemon juice
1 teaspoon honey
1/4 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
2 tablespoons extra-virgin olive oil
1/4 cup toasted, chopped walnuts
1/4 cup pomegranate seeds, for garnish (optional)

Steps:

1 To prepare the Kamut, bring the water and the Kamut berries to a boil in a small heavy-bottomed saucepan. Decrease the heat to maintain a simmer, cover, and cook until the Kamut berries are tender but still slightly chewy, 50 to 60 minutes. Remove from the heat and, if you have time, let it sit, covered, for 10 to 15 minutes. Drain any remaining liquid and transfer to a large serving bowl to cool.
2 Once the Kamut has cooled, make the salad. Add the carrots and golden raisins to the serving bowl. In a small bowl, whisk together the orange and lemon juices, honey, cinnamon, and salt until smooth. Gradually whisk in the olive oil in a thin stream.
3 To finish, pour the dressing over the salad and toss to combine. Taste and adjust for salt. Let sit at room temperature for 15 minutes to allow the flavors to come together. Toss again before serving; sprinkle with the walnuts and garnish with the pomegranate seeds.