I’m always looking for new ideas for using KAMUT® wheat berries. Here’s a salad I can’t wait to try. I will use sweet onions and parsley from my garden as well as the hi-oleic safflower oil we make on the farm for the dressing.
A colorful and zesty salad, bursting with flavor and a perfect accompaniment to grilled meats and fish.
Makes 4-6 servings
1cup – KAMUT® berries
¼cup – golden raisins
1 large – orange, peeled, remove pith and cut into ½” segments
2 small – fresh red chilies finely chopped
1 – sweet onion finely chopped
1½cup – coarsely chopped, toasted walnuts
1½cup – crumbled blue cheese
3Tbs – finely chopped fresh parsley
Salt and pepper to taste
¼cup – fresh squeezed orange juice
1tsp – orange zest
1Tbs – fresh squeezed lemon juice
¼cup – hi-oleic safflower oil
2Tbs – honey
- Soak the KAMUT® berries overnight in 3 cups of water, drain, put into a saucepan and cover with water (at least 2” higher than the KAMUT®) bring to a boil, reduce to a low heat and simmer for 20-30 minutes. The KAMUT® should be tender but still slightly chewy.
- Drain and cool.
- Assemble and toss together in a serving bowl the KAMUT® berries, golden raisins, orange segments and sweet onion. Season with salt and pepper. Let stand for 10 minutes.
- Meanwhile, put all the dressing ingredients into a jar with a lid and shake until well blended.
- Drizzle over salad and gently toss, then sprinkle with the walnuts, blue cheese and parsley.