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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Found this in Family Circle magazine Ingredients:
1 1/2 cups kamut berries (khorasan wheat) |
1/2 lb broccoli floret, cut into bite size pieces |
1 cup edamame, shelled |
1/2 cup mayonnaise |
1/3 cup greek yogurt |
1/4 cup parsley, chopped |
2 tablespoons dill, chopped |
2 tablespoons lemon juice |
2 tablespoons olive oil |
1 tablespoon chives |
2 teaspoons dijon mustard |
1 teaspoon sugar |
1 teaspoon garlic salt |
6 ounces baby spinach |
1/2 cup mixed sprouts (pea, adzuki, or lentil blend) (optional) |
Directions:
1. Combine Kamut berries and 4 cups water in a bowl. Soak overnight.
2. Drain Kamut and transfer toa large shallow pot. Add 4 1/2 cups lightly salted water and bring to a boil over high heat. Cover and reduce heat to medium. Simmer 35 minutes.
3. Add broccoli and edamame to pot with Kamut. Cover and cook 5 minutes. Drain and rinse with cool water.
4. Meanwhile, whisk together mayonnaise, yogurt, parsley, dill, lemon juice, olive oil, chives, mustard, sugar, and 1/2 tsp of garlic salt.
5. In a large bowl, combine spinach, Kamut mixture, 3/4 cup of the dressing, and the sprouts if desired. Gently toss. Season with remaining 1/2 tsp garlic salt and toss again. Refrigerate any leftover dressing for another use.
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