- Cooking Time:
- Servings: 2
- Preparation Time:
BackstoryI've been discovering and playing with new grains and flours lately.
Today it was my turn to discover kamut, an ancient type of wheat, rich in selenium, vitamins E, A and C.
Versatile, can be used in preparation of "risotto" type of dishes, cold salads, added to soups, and flour can be used for bread, cakes, cookies etc.
Feel free to change and/or add vegetables in this salad to suit you or the season of the year.
- 160 - 200 g kamut
- 1 leek
- 1 red pepper
- 1 zucchini
- 100 g frozen peas
- 2 TBspoons EVOO
- Cook the kamut according to directions (approx.: 10 minutes for quick cooking, 50 mins for regular).
- Clean, wash and dry all the vegetables. Slice the leek, cut the pepper into cubes, cut the zucchini into slices or sticks.
- Saute all the vegetables in a deep skillet or wok with 2 TBspoons of olive oil for about 10 minutes.
- Add the cooked and drained kamut, stirfry shortly for flavours to mix. Season to your taste and serve warm or cold.