More Great Recipes: Grain | High Fiber | Low Cholesterol | Low Fat

Kamut and Vegetable Salad

User Avatar
Member since 2009
Got a question about this recipe?
Use our BakeBot Ai Chat for instant answers.
No Video

Serves 2 | Prep Time | Cook Time

Why I Love This Recipe

I'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.

Ingredients You'll Need

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.

Questions, Comments & Reviews

Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

7 Recipes

Mixed Berry Tart
Mixed Berry Tart
Slutty Brownies
Slutty Brownies
Torta Cubana
Torta Cubana
Hi, I'm BakeBot.

Way beyond a chatbot, I can seamlessly interact with BakeSpace recipes and cookbooks, making modifications and answering cooking questions a breeze.

FYI, I’m new, still in beta and you are among the first to chat with me. If you notice a glitch, let us know.
Want to create a recipe? Try our BakeBot AI Recipe Maker!