Kamut: Kamut Fruit Salad

FEATURED ITEM:

Kamut

WHY STORE THIS ITEM:

• Kamut is a type of wheat and has a long shelf life
• It has been known to cause less of an allergic reaction than Hard Red Wheat
• It has a higher protein content than regular Hard White and Red Wheat-which makes it more filling.

Salad RECIPE:

I wanted to try something new in the world of grains, and I was pleasantly surprised with how this turned out.  Once opened Kamut has only about a year shelf life, but like wheat, if stored properly, has been known to be good for up to 30 years. (http://extension.usu.edu/foodstorage/htm/wheat/)  Kamut has a sweeter taste than regular wheat, and is why I enjoy it better in salads.  As with wheat, you can always grind it up into flour.  This recipe originated with one of my favorite Chef's, Chef Brad, but I tweaked it a lot and put in my favorite fruits.  You can find the original recipe here http://www.chefbrad.com/recipes/details.php?recipe=&recipe_id=164

Makes: 8-10 servings

Cook Time: 1 hr 30 min

Ingredients: 2 cups cooked Kamut
                    2 mangos cut into chunks
                    1 peach cut into chunks
                    1 c. of grapes (green or red) cut in half
                     1/4 c. agave nectar
                     1 tbsp. red wine vinegar
                     1/2 tsp. cinnamon (or more if you really like cinnamon)
                     1/2 c cashews
                    

Directions:  You can pressure cook the Kamut ahead of time.  You can also cook it on the stove top--it just takes a lot longer and you need to soak it overnight.  Since I have a pressure cooker here is what I did--I used a 1:2 ratio for Kamut.  So 1 c. of Kamut to 2 c. water.  You have a little extra water at the end so if you want to go down to 1 1/2c of water feel free.  I stuck it all in my pressure cooker for 20 minutes and used the natural release method.  When you are done cover it and stick it in the fridge to cool a little.

In a bowl combine agave nectar, red wine vinegar, and cinnamon.  Add the Kamut to the mixture and mix well.  Add the chopped up fruit.  When you dish it up in separate bowls add a sprinkle of cashews. You don't want to add the cashews and put it in the fridge because they will get mushy.

Tell us what you made!

Please leave a recipe of what you made with this week’s featured item in the comments field or email it to us.