Kamut is a non-hybridized ancient strain of wheat that is also a whole grain. I adore its slightly nutty taste and chewy texture. If you can't find Kamut, you can use spelt, farro, rye berries or wheat berries. If you need the dish to be gluten free, substitute the wheat with quinoa or rice.
Knife skills tip: To julienne basically means to cut into matchstick size pieces.
- 1 cup uncooked kamut
- 3 cups water
- 1- 15oz can white beans, rinsed and drained
- 1 cup juilienned sliced fennel, core removed (about 1/2 bulb)
- 1 cup julienned green apple (about 1/2 an apple & leave peel on)
- 1/2 cup shelled Wonderful Pistachios, roughly chopped
- 1/2 cup shelled Wonderful Pistachios
- 1 small garlic clove, peeled
- 1 cup fresh parsley leaves
- 1/4 cup fresh mint leaves
- 2 Tablespoons fresh tarragon leaves
- 1/2 teaspoon kosher salt
- 1/4 cup lemon juice
- 1/4 cup extra virgin olive oil
- 1/4 cup water
- Place kamut and water in a medium size saucepan and bring to a boil. Place a tight fitting lid on the pan and reduce heat to low. Simmer for 40 minutes, or until kamut is done and has a slight chewy bite. Drain remaining water if necessary.
- To make the dressing, place the Wonderful Pistachios, garlic, parsley, mint, tarragon and salt in the bowl of a food processor. Process for about 10 seconds. Scrape sides of bowl and add the lemon juice, oil and water. Process until smooth and creamy. You may need to scrape the sides of the bowl a few more times.
- In a large mixing bowl, combine the kamut, white beans, fennel, apple, Wonderful Pistachios and dressing . Adjust seasoning with salt or lemon if necessary.
- Garnish with additional chopped herbs and chopped Wonderful Pistachios if desired.
Serve at room temperature.
To prep salad in advance: Cook kamut, cool and refrigerate. Make the dressing and chop the pistachios. Prior to serving, sliced the apple and fennel. Combine the kamut with the beans, fennel, apple, pistachios and dressing.
Serve on it's own or on a bed of baby kale, arugula or spinach.