Warm Kamut Salad with Caramelized Squash
Servings
44 Servings
Ingredients
- 1/2 pound kamut
- 3 cups chicken or vegetable stock
- 1/2 Tsp. Kosher Salt
- 1/2 Tbsp Extra virgin olive oil
- 1/4 cup red onion diced
- 1 cloves garlic chopped
- 3 ounces Indian Harvest Aurora Fruit Blend diced dried cranberries, apricots and black mission figs or the same amount of
- 2 tablespoons red wine vinegar
- 3 tablespoons Water
- 3/4 Tbsp sugar
- 1 tablespoons olive oil
- 1/4 large red onion julienne cut
- 3/4 cups acorn squash small cubes
- 3/4 teaspoon fresh thyme chopped
- Salt and pepper to taste
Instructions
- 1 Bring stock to a boil, stir in Kamut® Blend and salt. Reduce to a simmer, cover and cook for about 45 minutes, or until desired texture. Drain excess liquid and reserve rice.2 Sauté red onion and garlic in olive oil until onion is translucent; stir in dried fruit. Add vinegar, water and sugar and simmer low for 10 minutes. Reserve.3 Saute red onion in olive oil until caramelized, remove from pan and reserve. In same pan, sauté squash and thyme until squash is caramelized. Salt and pepper as needed.4 Mix all ingredients well and serve. Top with duck confit if desired.
- Source: Recipe courtesy of www.IndianHarvest.com and www.wholegrainscouncil.org
can you use an alternative to kamut?
Kamut is one of those Ancient grains like spelt. It is actually a type of wheat, but it is whole grain and some people that can’t tolerate modern day wheat can eat kamut.
I have never heard of kamut. What is it?