As Heidi mentioned on Tuesday, this week we’re sharing two healthy salads…today’s salad is made with Khorasan wheat, which comes from an ancient whole grain original to the Mediterranean region that is now also grown in Montana USA. This particular brand is Kamut – organically grown – with a rich, nutty flavor. Combined with caramelized onions, mushrooms, sun-dried tomatoes and spinach and topped off with feta cheese and pine nuts, it’s an explosion of flavor in every bite! This salad is even hearty enough for a Meatless Meal…
Mediterranean Wheat Salad
1/2 cup Kamut Khorasan wheat
1 1/4 cups water
extra virgin olive oil
1 large onion, sliced
2 garlic cloves, minced
1 cup chopped cremini mushrooms
cumin, paprika, turmeric, coriander & cinnamon
1 cup chopped sun-dried tomatoes
2 cups baby spinach leaves
Place the Khorasan wheat and the water in a pan. Add 1 teaspoon salt and a drop of extra virgin olive oil. Bring just to a boil; reduce heat to low, cover and simmer 90 minutes. Drain and reserve.
In a skillet, heat a little olive oil along with the sliced onions and cook 10 minutes. Add the garlic and mushrooms and continue cooking another 10 minutes until onions are caramelized and mushrooms are tender. Sprinkle in a dash of each spice: cumin, paprika, turmeric, coriander & cinnamon. Season with salt and pepper to taste. Add the reserved Khorasan wheat, sun-dried tomatoes and spinach. Continue to cook 3-5 minutes until spinach wilts. Serve with feta cheese and pine nuts. Makes 2 healthy portions. Delicious!