Cold KAMUT® Salad

Posted by: EatFree

>> Vegetarian

KAMUT® is a commonly found brand of the whole grain, khorasan wheat.  Like all true whole grains, it has its bran and germ intact, parts of the grain that are typically removed in more refined counterparts.  This particular grain has a nutty, buttery flavor.  I find that cooking these whole grains in much the same way as pasta is cooked works best in producing distinct rather than mushy grains.  Look for “whole  KAMUT® berries”.  Bob’s Red Mill  makes a wonderful line of whole grains of which I’m a big fan.


  • 2 cups  KAMUT® berries
  • 2 tablespoons extra-virgin olive oil
  • 1 lemon, juiced
  • 1 tablespoon garlic, minced
  • salt and pepper to taste
  • 2 fresno chilis, diced
  • 1.25 cups pitted kalamata olives, sliced
  • 1 large cucumber, diced
  • 1.25 cups crumbled feta cheese


  1. Bring a large pot of water to a boil.  Add in kamut, bring back to a boil, and then simmer on medium until kamut is tender and fully cooked (but still toothsome).  Stir every 10 minutes or so.  This can take anywhere from 75 to 90 minutes.  When done, drain off excess water.
  2. Whisk together oil, lemon, garlic, salt, and pepper.  Stir into warm kamut.  Add in chilis, olives, cucumber, and feta.  Combine and enjoy!



This entry was posted on Monday, April 9th, 2012 at 2:16 pm and is filed under Vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

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