1 c. (uncooked) Kamut® Grain/ Shiloh Farms (188 g.)
1 tbsp lemon juice
2 tbsp extra virgin olive oil
1 tbsp lemon zest
2 tbsp freshly grated parmesan cheese
.33 tsp freshly grated nutmeg
0.5 tsp. black pepper
0.25 tsp. red pepper flakes
1 tbsp (.25 oz) pine nuts, toasted (see below)
.33 tsp kosher salt
1 – Bring 3 cups water and .33 tsp kosher salt to a boil, add Kamut
grain and boil, covered for 90 minutes.
2 – Drain Kamut grain and allow to cool.
3 – In large mixing bowl, wisk together olive oil and lemon juice.
4 – Add parmesan, nutmeg, black & red pepper, lemon zest.
5 – In a skillet on medium-high heat, toast pine nuts, stirring constantly, for about a minute or until slightly brown and fragrant.
6 – Add kamut and pine nuts to oil and lemon mixture.
7 – Toss to combine.
8 – Refrigerate for several hours. If made one day in advance,
the flavors really have a chance to meld.
Tip: To toast pine nuts, place in pan atop stove, stirring constantly, for a couple of minutes or until toasted. Be careful--these burn quickly!
Recipe makes 4 1/2 servings (3 oz or approx. 2/3 c. each)