Whole grain lovin’.

Kamut, rainbow chard and feta saladI don’t know about you, but I love me some whole grains. Aside from baking, I’ve successfully removed all overprocessed/refined products out of my kitchen. Out with the white and in with the brown and whole wheat. Yum. Just think about it: how can you feel whole when you’re only allowing your body to receive the remnants of something whole and delicious? However, a dish I did allow myself to have that was both nutritious and scrumptious was a kamut, rainbow chard and feta salad.

Kamut. What’s that?

Kamut is a whole wheat ancient grain that is comparable to rice. Although it is almost twice the size as normal grains of rice, kamut is protein-rich and is high in minerals — a great substitute for other refined wheat or rice products. I like kamut because it is filling, its texture, chewy, and its flavour, nutty. It’s a perfect grain to bulk up raw salads or warm salads — the latter, which is how I prefer it, especially in the winter time.

As shared on here before, I’m not a big fan of traditional salads. You know what I’m talking about – lettuce, dressing. It’s very boring. I will rarely order a salad, ever, or even make it at home. It’s just so blah! Even if it is nicely jazzed up with cheese, bacon, avocado, etc. it just doesn’t ever feel filling enough for me…which is where grain salads come into play.

I much prefer whole grain salads — kamut, brown rice, wheat berries, barley, quinoa. So much more protein and 10x more filling than a regular, green-leaf salad. The salad is yet another adapted recipe from Yottam Ottolenghi’s Jerusalem. In his recipe, Ottolenghi used Swiss chard and wheatberries. I simply substituted the wheatberries with kamut and the Swiss chard with rainbow chard. Having never cooked with chard or pomegranate molasses, I had no idea what to expect. The outcome? Tart, sweet, nutty. It worked as an excellent side dish to roasted eggplants slathered in tahini and Greek yogurt.

Give it a try – it is incomparable in taste to anything I have made thus far.
Kamut, rainbow chard and feta salad Kamut, rainbow chard, and feta salad Kamut, rainbow chard and feta salad Kamut, rainbow chard and feta salad Kamut, rainbow chard and feta salad Kamut, rainbow chard and feta salad

Kamut, rainbow chard and feta salad (adapted from Yotam Ottolenghi’s Jerusalem)

What you’ll need:
– 3 cups kamut kernels, soaked overnight in water
– 2 tsps ghee or vegetable oil
– 1/2 onion, diced
– 4 stalks rainbow chard, chopped, stems included
– 3 tbsp pomegranate molasses
– 1 tbsp agave syrup
– 2 cups homemade stock
– Feta cheese, to taste

What you’ll need to do:
1. Drain the kamut kernels and set aside.
2. In a medium pot, heat the ghee/vegetable oil over medium heat until hot.
3. Add the onion and saute until translucent.
4. First, add the stalks of the rainbow chard and cook for 3 minutes.
5. Add the chard leaves and cook for another 1 minute. Add the agave syrup and pomegranate molasses and cook for another minute to caramelize everything.
6. Finally, add the kamut kernels to the pot and toast for 1 minute. Add the vegetable broth or stock and cook for 45 minutes or until desired doneness.
7. Serve with feta cheese. Makes 6 servings.

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