about 1 year ago
This is a must-try recipe for fans of whole grains. Processing soaked Kamut® briefly in a food processor releases this chewy grain's natural creaminess and makes it a terrific base for a risotto-style main dish.
- 1 1/2 cup Kamut, soaked 8 hours or overnight in cold water to cover
- 1 cup dry white wine
- 1 large shallot, finely chopped
- 4-5 cups low-sodium vegetable broth, warmed, divided
- 5 cups cauliflower florets, broken into bite-size pieces
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon fine sea salt, divided
- 1/2 cup finely grated Parmesan cheese
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup toasted walnuts, chopped
- 1/4 cup chopped parsley
Preheat oven to 425°F
Drain Kamut and place in a food processor. Pulse just until most (but not all) of the grains are broken and become somewhat creamy looking, about 20 times.
Place Kamut in a large, deep skillet and add wine and shallot. Cook over medium-high heat, stirring occasionally, until most liquid has evaporated.
Add 2 cups broth; adjust heat so the mixture just simmers and cook, stirring frequently, until most liquid has evaporated. Continue cooking, stirring frequently, and adding more broth 1 cup at a time until Kamut is tender but still retains some chew, about 50 minutes.
Meanwhile, place cauliflower on a baking sheet, drizzle with oil and 1/4 teaspoon salt and toss to coat. Roast, stirring occasionally, until florets are lightly browned, about 15 minutes.
Remove Kamut from the heat and stir in Parmesan, pepper and remaining 1/4 teaspoon salt. Fold in walnuts, parsley and cauliflower. The risotto should be a little loose; stir in a few tablespoons more warm broth if it seems too stiff.
- 305 calories
- 16g total fat
- 6g saturated fat
- 20mg cholesterol
- 1870mg sodium
- 17g carbohydrate (4g dietary fiber, 8g sugar)
- 15g protein