Recipe: Kamut Salad With Cauliflower, Olives and Raisins
Ever heard of Kamut khorasan wheat? The superfood form of wheat that’s high in protein, fiber, selenium (an especially tough mineral to get naturally), zinc and magnesium? Well, now you know of it — and here’s one tasty way to enjoy it, courtesy of Bruce Weinstein and Mark Scarbrough who just released their 21st cook book, Grain Mains: 101 Surprising and Satisfying Whole Grain Recipes for Every Meal of the Day. We particularly love how this Kamut salad pairs sweet raisins with salty green olives. Enjoy!
Kamut Salad With Cauliflower, Olives and Raisins
Ingredients
1 c Kamut
1⁄4 c almond oil
1 medium shallot, minced
1 tbsp minced fresh ginger
2 garlic cloves, minced
6 c small cauliflower florets
4 ounces pitted green olives, sliced (about 1 c)
3⁄4 c golden raisins
1⁄2 tsp ground cinnamon
1⁄2 tsp salt
1⁄2 tsp ground black pepper
1⁄2 c dry white wine or dry vermouth
Directions
1. Soak the Kamut in a big bowl of cool water for at least 8 and up to 16 hours. Drain in a fine-mesh sieve or a small-holed colander set in the sink. Pour the grains into a large saucepan, cover with water by several inches, and bring to a boil over high heat. Reduce the heat to low and simmer until tender, about 1 hour. Drain again in that sieve or colander, then run under cool water until the grains are at room temperature. Drain thoroughly.
2. Heat a large pot or a Dutch oven over medium heat. Add the oil, then the shallot, ginger and garlic. Cook, stirring almost constantly, until the shallot softens, about 1 minute.
3. Dump in the cauliflower florets. Continue cooking, stirring frequently, until they begin to soften and even lightly brown at the edges, about 5 minutes.
4. Stir in the olives, raisins, cinnamon, salt and pepper. Stir over the heat until very fragrant, a minute or so. Then pour in the wine or vermouth and bring to a full simmer. Bubble for 2 minutes to steam the vegetables a bit and to reduce the wine or vermouth until it’s the consistency of a dressing. Scrape the entire contents of the pot into a large bowl. Stir in the cooked Kamut.
Have you tried Kamut? Like mixing sweet-and-salty in salads, too? Do tell! —Jenn