Kamut® Berries are one of my all-time favorite grains. They’re basically glorified wheat berries. Golden and chewy, with an almost buttery flavor, I use them in just about everything. Soups, salads, stir-fry, veggie burgers- I’ve tried it all. Sadly, though, Kamut® berries are oft-overlooked by even the most savvy culinarians. To inspire you to give them a try, we asked Erin Clarke of The Law Student’s Wife to come up with a recipe that would appeal to just about anyone. She came up with a combination of bacon, Brussels sprouts and Gorgonzola to tempt you into trying this wonderful grain. This would be a perfect side dish for Thanksgiving. Just imagine how impressed your friends and family will be when they taste this new and different grain. I mean, who doesn’t love something that has maple, bacon and Gorgonzola?
Want to know more about Kamut® Berries? Where they came from and what they are exactly? Join us for a Google Plus Hangout all about Kamut® Wheat on 10/2 at 5 pm PST. Join us here.
Warm Kamut Berry Salad with Bacon, Brussels Sprouts, and Gorgonzola
Recipe by Erin Clarke of The Law Student’s Wife
- Yield: Serves 6
- 1 cup Kamut® Berries
- 1 and 1/2 pounds Brussels Sprouts
- 4 Tbsp Extra Virgin Olive Oil, divided
- 1 tsp Kosher Salt, divided
- 3/4 tsp Black Pepper, divided
- 3 slices thick cut Bacon
- 1/2 cup roughly chopped Walnuts
- 3 Tbsp pure Maple Syrup
- 2 Tbsp Balsamic Vinegar
- 3/4 cup crumbled Gorgonzola or other mild blue cheese (3 ounces)
- 1/4 cup chopped fresh Parsley
- For a shorter cooking time: The day before, place Kamut berries in a small bowl, cover with water, and let soak overnight at room temperature.
- To prepare the dish: In a large pot with a tight-fitting lid, bring 3 cups water to a boil. Add Kamut berries. Cover, reduce heat to low, and simmer for 30-40 minutes (45-60 minutes if berries have not been soaked), until grains are tender. Drain and set aside.
- Meanwhile, place rack in upper third of oven and preheat to 400 degrees F. Cut off the brown ends of the Brussels sprouts and remove any yellow outer leaves. Slice in half length-wise, then spread onto a rimmed baking sheet. Drizzle with 3 tablespoons olive oil, 3/4 teaspoon salt and 1/2 teaspoon black pepper. Toss to coat. Roast Brussels sprouts for 35-40 minutes, until soft and lightly blistered, shaking the pan every 15 minutes to promote even browning.
- Arrange uncooked bacon in a single layer on a slotted broiler tray or oven-proof wire rack (such as a cooling rack used for cookies.) Line a rimmed baking sheet with foil and place the rack with bacon on top. Place in the oven and cook until bacon is deep golden brown and crisp, 12 to 20 minutes, depending upon the thickness of the bacon and desired crispiness. Remove from the oven and place bacon slices between two paper towels atop a dinner plate. When cool enough to handle, chop roughly.
- Heat remaining 1 tablespoon olive oil in a large skillet over medium. Place walnuts into skillet and toast, stirring frequently, until fragrant, about 3 minutes (decrease the temperature if the walnuts begin to brown too quickly.) Add the cooked Kamut berries, remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Cook, stirring, until Kamut berries are heated through, about 2 minutes. Drizzle with maple syrup and balsamic vinegar. Add roasted Brussels sprouts and bacon, stir to toss, then remove pan from heat. Quickly stir in 1/2 cup cheese until it begins to melt. Top with remaining 1/4 cup cheese and parsley. Serve immediately.