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Kamut with Brussels Sprouts, Carrots and Cherries

Kamut with Brussels Sprouts, Carrots and Cherries

Nutrition Facts
  • cal. (kcal) 305
  • Serving size: 9
  • Soak: overnight
  • Prep: 15 mins
  • Cook: 40 mins
  • Serving Size: 9 cups
  • 0
  • 1
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  • 4
by 3 people

Ingredients

  • 1 1/2 cups Kamut (such as Bob's Red Mill)
  • 2 cups Brussels sprouts (about 1/2 lb)
  • 2 cups shredded carrots
  • 1 cup dried cherries
  • 1 cup walnuts, toasted and roughly chopped
  • 1/3 cup parsley, chopped
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 2 tablespoons honey
  • 1 1/4 teaspoons salt
  • 1/4 teaspoon black pepper

Directions

  1. Soak Kamut in cold water overnight. Drain. In a medium lidded pot, add Kamut and 41/2 cups water. Cover and bring to a boil. Reduce heat to low and simmer 30 to 40 minutes, until tender. Drain and cool.
  2. Shred Brussels sprouts with a food processor slicing blade or a coarse grater. Mix with Kamut, carrots, cherries, walnuts and parsley.
  3. In a small bowl, whisk olive oil, lemon juice, honey, salt and pepper. Stir into salad. Serve at room temperature or chilled.

Nutrition Information for Kamut with Brussels Sprouts, Carrots and Cherries

PER SERVING: 305 cal., 14 g total fat (2 g sat. fat), 347 mg sodium, 43 g carb. (6 g fiber), 7 g pro.

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