Kamut salad with carrots and pomegranate from Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries, & More by Maria Speck

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Notes about this recipe

  • jhallen on March 10, 2021

    This was good. Next time, I would increase the amount of kamut and decrease the amount of carrot. Also would skip the cinnamon.

  • tmitra on August 28, 2017

    I wouldn't repeat this. While it isn't difficult, it's time-consuming (shredding the carrots, toasting and chopping the walnuts, dissecting the pomegranate, etc.) for little flavor. The Kamut took 80 minutes to cook, despite the overnight soaking.

  • WFPLCleanEating on December 09, 2016

    I didn't have kamut so used farro. Soaking the farro ahead made the grain softer and more digestible. I really like the combination of ingredients in this salad and it looks very attractive with the pomegranate on top. (Jane)

  • Jane on July 10, 2012

    This salad is more carrots than kamut (I actually used hard wheat berries) but it is very refreshing. The dressing with lemon and orange juices and cinnamon added lovely flavors. The golden raisins and pomegranate seeds further reinforced the Middle Eastern notes - this would be a lovely salad with any Middle Eastern grilled meats or chicken. It looks very pretty too - the author suggests it as a holiday side.

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