Cooking Lessons for Dad

Cooking Lessons for Beginners

Kamut Walnut Carrot Salad

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Yield: 6 servings

Kamut Walnut Carrot Salad

Ingredients

  • 1/2 cup Kamut grain, soaked overnight and drained
  • 1 1/2 cups water
  • 2 1/2 - 3 cups carrots, shredded
  • 1/3 cup raisins, golden (or any color)
  • 2 tablespoons orange juice concentrate, thawed
  • 1 tablespoon lemon juice
  • 1 - 2 teaspoons honey
  • 1/4 - 1/2 teaspoon cinnamon
  • 1/4 teaspoon (or to taste) salt, Kosher
  • 2 tablespoons olive oil
  • 1/3 cup walnuts, chopped (toasted)
  • 1/4 - 1/3 cup pomegranate seeds (optional)

Instructions

  1. Soak Kamut grain overnight. Then rinse and drain it.
  2. Add the soaked Kamut to 1 1/2 cups of boiling water. Cover, reduce heat, and simmer for 50 to 60 minutes or until the Kamut is tender and slightly chewy.
  3. Drain the Kamut and let it cool.
  4. While the Kamut is cooling, whisk together the orange juice concentrate, lemon juice, honey, cinnamon, and salt in a separate bowl.
  5. Gradually whisk the olive oil into the dressing.
  6. In a large bowl combine the Kamut, carrots and raisins. Stir.
  7. Whisk the dressing again, then pour the dressing over the salad and mix together.
  8. Let the salad sit for 15 to 20 minutes to let the flavors come together.
  9. Stir again just before serving and top with toasted walnuts and pomegranate seeds.

Notes

This salad is delicious topped with pomegranate seeds. You can also top it with dried cranberries.

If you do not soak the Kamut grain you will need to cook it much longer (about 90 minutes).

You can substitute the Kamut with about 1 1/2 cups of cooked spelt, faro, or soft or hard wheat berries.

You can cook the Kamut ahead of time and store it in the refrigerator.

You can also make the whole salad (except the nuts and pomegranate seeds) a few hours ahead of time. Store it in the refrigerator.

Serve this salad room temperature or chilled. Add the nuts and pomegranate seeds last, just before serving.

Kamut (kah-MOOT)

© Karen Breyer

 

Looking For a New Way to Cook Carrots? Try this Super-Easy and Impressive Carrot Side Dish!

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Everyone likes carrots, but sometimes we get tired of eating them the same old way. This Moroccan Carrot recipe is an easy, healthy, delicious, side-dish that everyone will love.  To prepare this recipe you will just need to do a little sautéing and steaming. This recipe will be ready in no time. These carrots are a flavorful accompaniment to any meal. I think they would be an especially great side dish for chicken.  This is a great way to add some healthy vegetables to your meals. Try this Moroccan Carrot dish today!

Below is the recipe and if you would like some additional cooking instructions click on the Moroccan Carrot Cooking Lesson taught by Karen Breyer. Leave a comment below about how you liked this recipe and what you served it with. Happy Cooking!

Moroccan Carrot Recipe

Moroccan Carrot Cooking Lesson Video

Moroccan Carrots

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Yield: 8 servings

Moroccan Carrots

Ingredients

  • 4 - 5 cups carrots, diagonally cut (about 2 pounds)
  • 1 - 2 teaspoons olive oil
  • 1- 2 teaspoons garlic, minced
  • 1/4 - 1/2 teaspoons cumin seeds
  • 1 - 2 teaspoons honey
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon cumin, ground
  • 1/2 teaspoon black pepper, freshly ground

Instructions

  1. Peel and slice carrots in a diagonal cut.
  2. Steam carrots about 10 - 14 minutes until desired tenderness.
  3. While carrots are cooking, heat the oil in a large skillet over medium heat.
  4. When oil is hot, add garlic and cumin seeds.
  5. Sauté for about 1 to 1 1/2 minutes or until garlic is lightly browned. Stir around frequently. When garlic is browned turn off the heat.
  6. Add honey, salt, ground cumin, and pepper to the garlic-cumin seed mixture and stir together.
  7. When the carrots are done, drain them and add them to the mixture in the skillet.
  8. Stir all ingredients together and serve.

Notes

To steam the carrots heat about 2 inches of water in the bottom pan of a steam pan until it boils. Next put the carrots in the top steamer basket. Decrease the heat to medium and cover the pan with a lid. Steam until the carrots are tender (about 10 minutes). You can test the carrots with a fork or try one to see if they are done.

Larger carrots will take longer to cook than smaller ones.

See a cooking demonstration of Moroccan Carrots on the Cooking Lessons for Dad YouTube channel.

© Karen Breyer

 

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