- 1 cup (soaked overnight) Organic Kamut Wheat
- 1/4 cup chopped fresh Italian Flat Leaf Parsley
- Zest and juice of one lemon
- 6 Baby English Cucumbers, diced
- 6 scallions, chopped
- 4 garlic cloves, 1 microplaned, 3 smashed
- salt and black pepper to taste
- 3-4 dashed of your favorite hot sauce (Frank's is ours)
- 2-3 tablespoons of Grapeseed Oil
Soak 1 cup of Kamut overnight in water, if you can not or forgot to, simply cook the grain longer. Kamut cooks in 1 to 3 ratio - 1 cup of Kamut cooks in 3 cups of water (or stock is not vegan/vegetarian). I cooked today's in 3 cups of water, salt and 3 smashed garlic cloves for extra flavor.
While the Kamut is cooking (30-40 minutes if soaked, 45-60 minutes without soaking), chop cucumbers, scallions and parsley. I find it easier to use one bowl and make the vinaigrette first at the bottom and then add all the other ingredients to it rather than using multiple bowls. Vinaigrette consists of grapeseed oil, lemon zest and juice, salt, black pepper and one microplaned garlic clove (omit if you don't enjoy raw garlic). Mix and add chopped veggies. Once the Kamut is done cooking, you can test a few grains - when done they are nutty and dense but not raw tasting, drain any remaining water (mine was almost gone after 40 minutes) and add to the bowl with veggies and vinaigrette. This ancient grain absorbs the vinaigrette best when still warm. Can be served immediately or cooked in the fridge for the flavors to marry further. I made enough to have some as leftovers for lunch tomorrow! The flavors are bright, the grain is nutty and satisfying without feeling like you gorged. I loved it, Paulie did not but as he is always honest when I cook something new, I now know this will be something I'll make for myself instead.