Meatless Monday: Khorasan Wheat Salad with Cauliflower and Olives
Courtesy of Grain Mains: 101 Surprising and Satisfying Whole Grain Recipes for Every Meal of the Day
Khorasan wheat is the new grain on the block. Originating in areas like Mesopotamia and Egypt, khorasan is an ancient wheat with a naturally sweet and nutty taste that can be used in a variety of dishes. This smooth-textured grain is high in protein and minerals—such as selenium, zinc, and magnesium—making it a great energy-boosting food.
Get a taste of this old-school grain with the following salad recipe from Grain Mains: 101 Surprising and Satisfying Whole Grain Recipes for Every Meal of the Day (Rodale). Bonus: The KAMUT brand khorasan wheat used in the dish is certified non-GMO and organic.
KAMUT Khorasan Wheat Salad with Cauliflower, Olives and Raisins
1 cup KAMUT khorasan wheat
1⁄4 cup almond oil
1 medium shallot, minced
1 tablespoon minced fresh ginger
2 garlic cloves, minced
6 cups small cauliflower florets
4 ounces pitted green olives, sliced (about 1 cup)
3⁄4 cup golden raisins
1⁄2 teaspoon ground cinnamon
1⁄2 teaspoon salt
1⁄2 teaspoon ground black pepper
1⁄2 cup dry white wine or dry vermouth
1. Soak the KAMUT khorasan wheat in a big bowl of cool water for at least 8 hours. But no more than 16 hours. Drain in a fine-mesh sieve or a small-holed colander in the sink. Pour the grains into a large saucepan, cover with water by several inches, and bring to a boil over high heat. Reduce the heat to low and simmer until tender, about 1 hour. Drain again in that sieve or colander, then run under cool water until the grains are at room temperature. Drain thoroughly.
2. Heat a large pot or a Dutch oven over medium heat. Add the oil, then the shallot, ginger, and garlic. Cook, stirring almost constantly, until the shallot softens, about 1 minute.
3. Dump in the cauliflower florets. Continue cooking, stirring frequently, until they begin to soften and lightly brown at the edges, about 5 minutes.
4. Stir in the olives, raisins, cinnamon, salt, and pepper. Stir over the heat until very fragrant, a minute or so. Then pour in the wine or vermouth and bring to a full simmer. Bubble for 2 minutes to steam the vegetables a bit and to reduce the wine or vermouth until it’s the consistency of a dressing. Place the contents of the pot into a large bowl. Stir in the cooked KAMUT khorasan wheat.