from Rise
Many of the grains in this book can and are often cooked whole as kernels, similar to the way you would cook rice. Though it’s rare for most cereal grains to become as creamy as rice, grains are often cooked as part of a meal no matter where in the world they grow, served either hot or cold, and often in salads like this one. You can quite easily swap out the Kamut kernels in this recipe for another hearty whole cereal grain, such as farro or barley. I recommend soaking the Kamut kernels for a few hours ahead of time to soften them prior to cooking. This salad is a great complement to a leafy salad.
Equipment
sifter
saucepan
Ingredients
Salad
70 g / ⅓ cup Kamut kernels
35 g / ¼ cup toasted pumpkin seeds
1 medium, finely diced apple (tossed with 1 tsp of the lemon juice below once cut)
2 medium carrots, grated on the largest holes of the box grater
750 ml / 3 cups water, for boiling
½ tsp salt for boiling water
2 Tbsp finely sliced red onion
30 ml / 2 Tbsp lemon juice, roughly half a lemon
optional: 70 g / ⅓ cup feta cheese
Dressing
1 tsp chopped fresh dill
30 ml / 2 Tbsp olive oil
1 small clove garlic (grated or pressed)
½ tsp salt
finishing pepper
5 ml / 1 tsp cider or other fruity vinegar
Directions
In a pot, bring the Kamut kernels and water to a boil. Turn the heat down, cover the pot, and simmer the kernels for 45 minutes once they come to a boil.
Test by trying a kernel after 35 minutes. You’ll know they are ready once the kernels have softened substantially but still retain a bit of chewiness. Take them off the heat and strain the kernels in a sieve. Return them to the pot, and cover for 15 minutes to finish softening.
While the kernels are softening, prepare the other ingredients. Toast the pumpkin seeds in a dry frying pan until they become fragrant, about 1 minute or so. Set aside to cool.
Chop apples into fairly small pieces and then toss with lemon juice in the bottom of a medium bowl. Add the grated carrots and sliced onions.
Prepare the salad dressing in a jar by combining the Dressing ingredients and stir until emulsified.
Once the kernels have fully softened, fill the pot with cold water and let soak for a minute before straining again and letting them drip dry.
Once the Kamut kernels have drained and are no longer hot, add them to the other salad ingredients already in the medium bowl. Toss it all together with ¾ of the dressing until well mixed. To chill all ingredients, place covered in the fridge for at least 30 minutes and up to 24 hours.
To serve, toss half of the feta and pumpkin seeds with the salad. Garnish by drizzling the remaining dressing and scattering the remaining pumpkin seeds, feta, and dill.
Makes 8–10 servings
Nada’s Tips & Tricks: I love salads, and this is a great winter version that tastes great and will fill you up. This recipe works well with other grains you might have on hand…get creative! The perfect lunch with a glass of wine or a side to your main event for dinner.
Reprinted with permission from Nimbus Publishing. Text copyright © Jess Ross, 2024. Photography © JK Murphy, 2024 https://nimbus.ca/store/rise.html
