Have you heard of KAMUT? Commonly known as khorasan, KUMUT is the brand name of an ancient wheat originating in the Fertile Crescent region reaching from Mesopotamia to Egypt. I personally find it similar to wheat berries with a nutty and slightly sweet taste. I personally LOVE this recipe and find it makes a great lunch on its own or a perfect dinner side dish.
KAMUT Greek Style Salad Recipe
3 C. water
1 tsp salt
2 Tbsp olive oil
1/2 small red onion, diced
1/2 red pepper, diced
2 cloves garlic, minced
2 cups fresh spinach, chopped
1 tsp lemon pepper (or use 1/2 tsp pepper and 1 Tbsp fresh lemon juice)
1/2 tsp salt
2 oz. crumbled feta cheese
Cook Kamut according to package directions. I find it easiest to place the Kamut, water and salt in a rice cooker and let it do the work. Alternatively, you can bring water and salt to boil in a saucepan. Add the Kamut, reduce heat and simmer until tender, about 45 minutes. Drain water.
Meanwhile, in a small saucepan, heat olive oil over medium heat. Add in onion and red pepper. Cook until transluscent or starting to slightly brown. Add in garlic, lemon pepper and salt - cook while stirring for 45 seconds. Add in spinach and stir until wilted.
Transfer Kamut and veggie mixture to a glass bowl and combine. Stir in feta. (You may want to wait until mixture cools before adding feta if you don't want it "melty".)