Kamut Berries With Fennel And Red Peppers Recipes

Steps:

• Place the fennel, peppers, onion and garlic in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with oil; sprinkle with salt, pepper and rubbed sage. Toss to coat., Bake, uncovered, at 425° until tender, 20-25 minutes, stirring twice. Garnish with fresh sage if desired.

Steps:

• Place kamut berries in a fine-mesh strainer and rinse under cold running water until water runs clear. Place in bowl with the 2 cups of water. Let stand 8 hours or overnight; drain.
• In medium saucepan, heat kamut berries, the remaining 1/2 cup water and the broth to boiling; reduce heat. Cover and simmer 45 minutes or until berries are tender and some of the grains have burst.
• Drain in a colander; place in medium bowl. Cool at least 30 minutes.
• Cut off peel and most of the white membrane from 2 of the oranges. Cut each orange in half through the top end and place each half flat on a cutting board. Cut into 1/2-inch slices. Juice the remaining orange. In small bowl, whisk together orange juice, oil, vinegar, salt and pepper.
• Add fennel, bell pepper, onion and olives to the kamut berries. Stir in orange juice mixture, tossing to coat well. Gently stir in oranges.
• Serve immediately or cover and refrigerate up to 24 hours.

Steps:

• Make the toasted spiced pepitas: Preheat oven to 350 degrees. In a small bowl, toss to combine pumpkin seeds and oil. Spread seeds out evenly on a small rimmed baking sheet and bake until golden and crisp, about 15 minutes. Transfer toasted seeds to a small bowl, add coriander, and toss to combine. Season with salt and pepper; set aside.
• Make the kamut: Soak kamut in water for 8 hours or up to overnight. Drain and place in a medium saucepan with a tight-fitting lid. Add stock and bring to a boil. Cover, reduce heat to low, and simmer until kamut is tender, about 40 minutes. Remove from heat and drain.
• Preheat oven to 425 degrees. Place squash, carrots, shallots, 2 tablespoons oil, and 2 teaspoons coriander seeds in a large bowl. Season with salt and pepper and toss to combine. Spread vegetables in one layer on a large parchment-lined rimmed baking sheet. Transfer to oven and roast until vegetables are golden brown and tender, 25 to 30 minutes. Transfer to a large bowl along with kamut.
• In a large bowl, whisk together vinegar, lemon zest and juice, and remaining 3 tablespoons oil and 2 tablespoons coriander seeds; season with salt and pepper. Add vegetable-and-kamut mixture and gently toss to combine. Stir in watercress, transfer to a large serving platter, and sprinkle with reserved pepitas.

Steps:

• To prepare the grains, put grains in a large pot and cover with water to 3 inches above grains.
• Bring water to a boil, then reduce heat and simmer for 2 minutes.
• Turn off heat, cover pot and allow grains to sit for 1 hour; drain into a colander and rinse under cold running water.
• Preheat oven to 325°F.
• Spread pecans on a baking sheet and toast for 8 to 10 minutes. Set aside to cool.
• Over medium heat, warm olive oil and add onion and saute for 5 minutes.
• Add carrot, fennel, celery, garlic, sage, salt to taste and water.
• Cover and cook 8 to 10 minutes until vegetables are tender.
• Add prepared grains to vegetables and stir in toasted pecans, parsley and pepper to taste and serve.

Steps:

• Preheat oven to 400 degrees.
• Place kamut berries in a small sieve and rinse under cold running water. Transfer kamut berries to a medium saucepan and add enough water to cover by 2 inches; generously salt water. Bring to a boil over high heat; reduce heat to a simmer. Simmer until tender, adding more water as necessary, about 2 hours. Drain and transfer to a large bowl.
• Meanwhile, place cauliflower and squash on two separate rimmed baking sheets; drizzle each with 2 tablespoons olive oil and toss to coat. Season with salt and pepper. Transfer to oven and roast until golden and slightly crisp, about 15 minutes for cauliflower and 30 minutes for squash.
• Heat remaining 3 tablespoons olive oil in a large saucepan over medium-low heat. Add onions and shallots; season with salt and pepper. Cook, stirring occasionally, until soft and golden, but not browned, about 15 minutes.
• Increase heat to medium-high and add mustard seeds, curry powder, cumin, and cayenne pepper; continue cooking until fragrant, about 1 minute. Add sherry vinegar, stirring from bottom of pan to deglaze, and cook 2 minutes more.
• Remove from heat and add to bowl with kamut berries along with the lemon juice; stir to combine. Add cauliflower and squash; toss to combine. Just before serving, add parsley leaves and almonds; gently toss to combine. Season with salt and pepper; serve warm or at room temperature.

Steps:

• 1. Place the kamut in a 2-quart unoiled pot over medium-low heat. Stirring occasionally, dry-roast the kamut berries for 4 minutes, or until they begin to pop and smell fragrant. Transfer to a strainer, rinse, and drain well. Return the berries to the pot, cover with 3 cups water, and let soak at least 1 hour. 2. Add the bay leaf and salt to the kamut, and bring to a boil. Reduce the heat to medium-low, and simmer covered about 30 minutes. 3.While the kamut is simmering, heat the olive oil in a mediumsized skillet over medium heat. Add the fennel seeds and fry 1 or 2 minutes, or until they begin to pop and become fragrant. Add the garlic and leeks to the fennel, and sauté, stirring occasionally for 5 minutes, or until the garlic and leeks are soft but not browned. 4. Add the celery root to the skillet, cook 10 minutes, then transfer the sautéed vegetables to the pot with the kamut. Cover and simmer another 20 minutes. 5. Add the bell peppers to the pot but do not stir with the kamut. Continue to simmer 10 minutes or until the water is absorbed and the kamut is tender but still chewy. (Total kamut cooking time is about 1 hour.) 6. Stir the peppers into the kamut, and adjust the seasonings, if desired. 7. Serve immediately.