Warm Kamut with Carrots and Pomegranate
By Keith DresserPublished on March 30, 2021
Time
1¾ hours
Yield
Serves 4 to 6
Ingredients
1 cup kamut, rinsed and drained¼ teaspoon table salt, plus salt for cooking kamut2 tablespoons vegetable oil 2 carrots, peeled and cut into ¼-inch pieces2 garlic cloves, minced¾ teaspoon garam masala ¼ cup shelled pistachios, lightly toasted and chopped coarse, divided3 tablespoons chopped fresh cilantro, divided1 teaspoon lemon juice ¼ cup pomegranate seeds
Before You Begin
We like this side dish made with kamut, but any whole grain will work. Serve alongside meat or poultry.
Instructions
- Bring 2 quarts water to boil in large saucepan. Stir in kamut and 2 teaspoons salt. Return to boil; reduce heat; and simmer until tender, 55 minutes to 1¼ hours. Drain well. Spread on rimmed baking sheet and let cool for at least 15 minutes (Kamut can be refrigerated in airtight container for up to 2 days).
- Heat oil in 12-inch skillet over medium heat until shimmering. Add carrots and salt and cook, stirring frequently, until carrots are softened and lightly browned, 4 to 6 minutes. Add garlic and garam masala and cook, stirring constantly, until fragrant, about 1 minute. Add kamut and cook until warmed through, 2 to 5 minutes. Off heat, stir in half of pistachios, 2 tablespoons cilantro, and lemon juice. Season with salt and pepper to taste. Transfer to serving bowl and sprinkle with pomegranate seeds, remaining pistachios, and remaining 1 tablespoon cilantro. Serve.
Time
1¾ hoursYield
Serves 4 to 6Ingredients
1 cup kamut, rinsed and drained
¼ teaspoon table salt, plus salt for cooking kamut
2 tablespoons vegetable oil
2 carrots, peeled and cut into ¼-inch pieces
2 garlic cloves, minced
¾ teaspoon garam masala
¼ cup shelled pistachios, lightly toasted and chopped coarse, divided
3 tablespoons chopped fresh cilantro, divided
1 teaspoon lemon juice
¼ cup pomegranate seeds
Ingredients
1 cup kamut, rinsed and drained
¼ teaspoon table salt, plus salt for cooking kamut
2 tablespoons vegetable oil
2 carrots, peeled and cut into ¼-inch pieces
2 garlic cloves, minced
¾ teaspoon garam masala
¼ cup shelled pistachios, lightly toasted and chopped coarse, divided
3 tablespoons chopped fresh cilantro, divided
1 teaspoon lemon juice
¼ cup pomegranate seeds
Ingredients
1 cup kamut, rinsed and drained
¼ teaspoon table salt, plus salt for cooking kamut
2 tablespoons vegetable oil
2 carrots, peeled and cut into ¼-inch pieces
2 garlic cloves, minced
¾ teaspoon garam masala
¼ cup shelled pistachios, lightly toasted and chopped coarse, divided
3 tablespoons chopped fresh cilantro, divided
1 teaspoon lemon juice
¼ cup pomegranate seeds
Why This Recipe Works
The earthy, nutty flavor and firm chew of whole grains make them an ideal choice for a hearty side dish. We found it easiest (and fastest) to cook the kamut like pasta, simply simmering the kernels in a pot of water until they were tender but still chewy. Soaking overnight, while optional, helped shorten the cooking time and prevented the grains from blowing out. Sautéing the cooked kamut in a skillet with garlic, carrots, and garam masala yielded a pilaf-like dish.
Before You Begin
We like this side dish made with kamut, but any whole grain will work. Serve alongside meat or poultry.
Instructions
- Bring 2 quarts water to boil in large saucepan. Stir in kamut and 2 teaspoons salt. Return to boil; reduce heat; and simmer until tender, 55 minutes to 1¼ hours. Drain well. Spread on rimmed baking sheet and let cool for at least 15 minutes (Kamut can be refrigerated in airtight container for up to 2 days).
- Heat oil in 12-inch skillet over medium heat until shimmering. Add carrots and salt and cook, stirring frequently, until carrots are softened and lightly browned, 4 to 6 minutes. Add garlic and garam masala and cook, stirring constantly, until fragrant, about 1 minute. Add kamut and cook until warmed through, 2 to 5 minutes. Off heat, stir in half of pistachios, 2 tablespoons cilantro, and lemon juice. Season with salt and pepper to taste. Transfer to serving bowl and sprinkle with pomegranate seeds, remaining pistachios, and remaining 1 tablespoon cilantro. Serve.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments