Kamut, registered trademark of Khorasan wheat, is my new favorite whole grain. I mentioned it in my Ancient Grain post and have been using it in all of my salads. Kamut is an organic, sweet, nutty, buttery tasting grain with a firm texture and crunch. It may be better tolerated by those with a wheat sensitivity but it does contain gluten so is not suitable for anyone with celiac disease. Soak the grains in water overnight to reduce the cooking time to 30-40 minutes. I’ve been enjoying Kamut tossed in my salads and I added it to the Quinoa Lentil burgers (recipe coming this week) for some extra chewy texture.
Citrus Vinaigrette Combine Kamut, pistachios, strawberries and scallions in a medium bowl. Toss gently. Sprinkle with feta cheese (if desired). In a small glass jar with a lid, combine orange juice, lemon juice, olive oil, honey, mustard, salt and pepper. Shake until well blended. Dress the salad just before serving (you may not need all of the dressing). Makes 4 main course salads. *Cooking Kamut: It’s best if you soak the Kamut grains in water overnight. After soaking, pour Kamut into a strainer to remove water. In a medium saucepan, combine Kamut with 4 cups of water. Bring to a boil, reduce heat to simmer, cover and cook for 30-40 minutes until tender and chewy. Pour off any remaining water. judymatusky.comKamut Salad with Pistachios, Arugula and Strawberries
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Nutrition Note: Kamut is the brand name for Khorasan wheat, guaranteed to always be grown certified organic, never hybridized or genetically modified. It has a rich golden color and about 3 times the size of regular wheat. ½ cup of cooked Kamut contains 4 grams of fiber and 7 grams of protein (equivalent to the amount of protein in one egg).
Judy Matusky, RDN, LDN 
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