Food recipes
Christmas Kamut with Pomegranate Seeds & Peas
Christmas Kamut with Pomegranate Seeds & Peas Ingredients: water, bottled, generic goji berries, dried oil, olive, salad or cooking pomegranate juice, bottled mustard, prepared, yellow spices, garlic powder salt, tabl...
Christmas Kamut with Pomegranate Seeds & Peas
Ingredients:
water, bottled, generic
goji berries, dried
oil, olive, salad or cooking
pomegranate juice, bottled
mustard, prepared, yellow
spices, garlic powder
salt, table
vinegar, red wine
onions, spring or scallions (includes tops and bulb), raw
peas, green, frozen, unprepared
nuts, pine nuts, dried
pomegranate juice, bottled
cheese, feta
Directions:
In a large saucepan, bring water to a boil, then stir in kamut.
Return to a boil, then cover and reduce heat to a simmer for 75-90 minutes, or until all water is absorbed and grains are tender, but still chewy.
Then place kamut into a bowl and refrigerate for one hour.
While kamut is chilling, place olive oil, pomegranate juice, dijon mustard, garlic powder, salt, and vinegar into a glass jar.
Shake to mix, set aside.
When kamut has chilled, stir in green onion, peas, pine nuts, and pomegranate seeds.
Add dressing and toss to coat.
Gently fold in crumbled feta.
Place salad in refrigerator for at least one hour prior to serving.
Nutrition Information per (approximate) 1 cup serving: 244 calories, 9.5 g fat, 9 g protein, 30 g carbohydrates, 6 g fiber
Ingredients:
water, bottled, generic
goji berries, dried
oil, olive, salad or cooking
pomegranate juice, bottled
mustard, prepared, yellow
spices, garlic powder
salt, table
vinegar, red wine
onions, spring or scallions (includes tops and bulb), raw
peas, green, frozen, unprepared
nuts, pine nuts, dried
pomegranate juice, bottled
cheese, feta
Directions:
In a large saucepan, bring water to a boil, then stir in kamut.
Return to a boil, then cover and reduce heat to a simmer for 75-90 minutes, or until all water is absorbed and grains are tender, but still chewy.
Then place kamut into a bowl and refrigerate for one hour.
While kamut is chilling, place olive oil, pomegranate juice, dijon mustard, garlic powder, salt, and vinegar into a glass jar.
Shake to mix, set aside.
When kamut has chilled, stir in green onion, peas, pine nuts, and pomegranate seeds.
Add dressing and toss to coat.
Gently fold in crumbled feta.
Place salad in refrigerator for at least one hour prior to serving.
Nutrition Information per (approximate) 1 cup serving: 244 calories, 9.5 g fat, 9 g protein, 30 g carbohydrates, 6 g fiber