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5 from 1 vote

Kamut Salad Recipe with Oranges, Leeks & Blue Cheese

The flavors in this recipe from the beautiful new cookbook, Simply Ancient Grains, will make you dig in for bite after bite.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Salads
Cuisine: American
Keyword: Whole Grains
Servings: 4 Cups
Calories: 188.7kcal

Ingredients

The kamut:

  • 1 ½ cups water
  • 3/4 cup Kamut berries soaked overnight and drained, or about 2 cups cooked
  • 1 bay leaf optional 1 small dried red chile (optional)

The salad:

  • ¼ cup golden raisins
  • 1 large orange preferably organic
  • 2 leeks cut in half lengthwise, rinsed well, and cut into 3⁄4-inch segments (about 4 cups)
  • ½ cup low-sodium chicken or vegetable broth
  • ½ cup dry white wine
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon honey
  • ½ teaspoon fine sea salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • cup coarsely chopped toasted walnuts
  • ⅓-½ cup mild crumbled blue cheese such as Stilton
  • 1 small dried red chile optional
  • 3 tablespoons finely chopped fresh flat-leaf parsley for garnish

Instructions

The Kamut:

  • Add the water, Kamut, bay leaf, and chile to a small heavy saucepan and bring to a boil. Decrease the heat to maintain a simmer, cover, and cook until tender but slightly chewy, 50 to 60 minutes. Remove from the heat and set aside to steam for 10 to 15 minutes. Drain, if needed. Transfer to a large serving bowl, remove the spices, and spread to cool.

The Salad:

  • Add the raisins to a small bowl and cover with hot water. Cut off a 2 by 1-inch strip of zest from the orange, removing any white pith, and set aside. Finely grate the remaining skin until you have 1 teaspoon zest and set aside. Peel the fruit, removing any pith, and cut into 1⁄2-inch pieces to make about 3⁄4 cup (reserve the rest for another use).
  • Add the leeks, broth, wine, and the zest strip to a large skillet and bring to a boil. Decrease the heat to maintain a simmer, cover, and cook until the leeks are soft, 5 to 7 minutes. Drain, remove the zest strip, and add the leeks to the bowl with the Kamut. Drain the raisins and add them to the bowl along with the orange pieces.
  • In a small bowl, beat the lemon juice, grated orange zest, honey, salt, and pepper with a fork until smooth. Slowly beat in the olive oil in a thin stream until emulsified.
  • To finish, pour the dressing over the salad, gently toss, and season with salt and pepper to taste. Let sit at room temperature for 10 to 15 minutes, gently toss again, and sprinkle with the walnuts and blue cheese. Garnish with parsley and serve.

Notes

Weight Watchers Points: 5 (Points+), 4 (Old Points)

Nutrition

Serving: 0.5Cup | Calories: 188.7kcal | Carbohydrates: 22.2g | Protein: 5.5g | Fat: 8.6g | Saturated Fat: 2.2g | Cholesterol: 5.6mg | Sodium: 61.9mg | Potassium: 168mg | Fiber: 2.9g | Sugar: 6.3g