Kamut, Beet and Orange Salad with Dijon Dressing Recipe

Kamut, Beet and Orange Salad with Dijon Dressing

6 Servings

The great-great granddaddy of grains, kamut also is known as Egyptian wheat but it should not be confused with ferik, a green, unripened wheat popular in the Middle East. To reduce the cooking time of the kamut by half, soak overnight in cold water. Drain and cook as directed for 1 hour.

1 cup kamut, rinsed and drained
4 cups water
3 medium oranges, peeled and segmented
2 cups shredded raw beets
1 cup chopped green onions
Salt to taste

Dijon Mustard Dressing

2 Tbs. red wine vinegar
1 Tbs. Dijon mustard
¼ cup olive oil
Salt and freshly ground black pepper to taste

In medium saucepan, combine kamut and water and bring to a boil. Reduce heat to low, cover and cook until grains are chewy but not hard in center, about 2 hours. Remove from heat, drain if necessary and transfer to medium bowl to cool.
Meanwhile, make dressing. In small bowl, whisk together all dressing ingredients until blended.
In large bowl, gently toss kamut, oranges, beets, green onions and salt. Whisk dressing and pour over salad; toss to coat. Allow to stand at room temperature 20 minutes for flavors to develop.