Recipe courtesy of KAMUT®
The pleasing flavor and texture of KAMUT khorasan wheat render this a memorable salad. KAMUT khorasan wheat, which lends itself to a wide number of flavorings, is especially at home with Mediterranean seasonings. For a simple but satisfying dinner, serve this salad with a bowl of soup and crusty French bread.
2 Cups KAMUT® Khorasan wheat grain
4 Cups Garlic
1 Clove Garlic
¼ Teaspoon Sea Salt
⅛ Teaspoon Fresh Ground Pepper
1 Diced Fennel Bulb and Frond (or 4 stalks diced celery)
1 Red Sweet Pepper, diced
⅔ Cup Feta Cheese, crumbled
½ Cup Sliced Black Olives
½ Cup Chopped Parsley
¼ Cup Chopped Cilantro
¼ Cup Olive Oil
2 Tablespoons Balsamic or Wine Vinegar
The KAMUT khorasan wheat grain may be cooked one day in advance; the prepared salad my be refrigerated for up to two days. It is excellent in packed lunches.
To cook KAMUT khorasan wheat: Rinse the grain and place in pot with water, salt and pepper. Bring to a boil, cover and simmer for 1 hour or until the grains are plumped and a few have burst. Remove from heat, if necessary drain excess liquid, reserving it for stock.
To prepare salad: Place the grain in a salad bowl; if just cooked, allow to cool to room temperature. Add and mix in fennel, sweet red pepper, feta cheese, olives, parsley, cilantro, oil and vinegar. Adjust seasonings, adding additional salt and pepper to taste. Let salad stand 15 to 30 minutes before serving.