KAMUT Greek Style Salad Recipe

Have you heard of KAMUT? Commonly known as khorasan, KUMUT is the brand name of an ancient wheat originating in the Fertile Crescent region reaching from Mesopotamia to Egypt. I personally find it similar to wheat berries with a nutty and slightly sweet taste. I personally LOVE this recipe and find it makes a great lunch on its own or a perfect dinner side dish.

KAMUT Greek Style Salad Recipe

1 C. Kamut
3 C. water
1 tsp salt
2 Tbsp olive oil
1/2 small red onion, diced
1/2 red pepper, diced
2 cloves garlic, minced
2 cups fresh spinach, chopped
1 tsp lemon pepper (or use 1/2 tsp pepper and 1 Tbsp fresh lemon juice)
1/2 tsp salt
2 oz. crumbled feta cheese

Cook Kamut according to package directions. I find it easiest to place the Kamut, water and salt in a rice cooker and let it do the work. Alternatively, you can bring water and salt to boil in a saucepan. Add the Kamut, reduce heat and simmer until tender, about 45 minutes. Drain water.

Meanwhile, in a small saucepan, heat olive oil over medium heat. Add in onion and red pepper. Cook until transluscent or starting to slightly brown. Add in garlic, lemon pepper and salt - cook while stirring for 45 seconds. Add in spinach and stir until wilted.

Transfer Kamut and veggie mixture to a glass bowl and combine. Stir in feta. (You may want to wait until mixture cools before adding feta if you don't want it "melty".)