Kamut with Brussels Sprouts, Carrots and Cherries

Kamut with Brussels Sprouts, Carrots and Cherries

Prep 15 m
Cook 40 m
Soak overnight

Ingredients

Directions

  1. 1 of 3 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. 2 of 3 Shred Brussels sprouts with a food processor slicing blade or a coarse grater. Mix with Kamut, carrots, cherries, walnuts and parsley.
  3. 3 of 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
Servings Per Recipe:
Per Serving: 6 g fiber, 43 g carb., 2 g sat. fat, 0 mg chol., 347 mg sodium, 7 g pro., 14 g Fat, total, 305 kcal cal.
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Printed from FamilyCircle.com 09/24/2018