Kamut with Brussels Sprouts, Carrots and Cherries

Kamut with Brussels Sprouts, Carrots and Cherries
Soak overnight Prep 15 mins Cook 40 mins


  • 1 1/2 cups Kamut (such as Bob's Red Mill)
  • 2 cups Brussels sprouts (about 1/2 lb)
  • 2 cups shredded carrots
  • 1 cup dried cherries
  • 1 cup walnuts, toasted and roughly chopped
  • 1/3 cup parsley, chopped
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 2 tablespoons honey
  • 1 1/4 teaspoons salt
  • 1/4 teaspoon black pepper

Make It

1. Soak Kamut in cold water overnight. Drain. In a medium lidded pot, add Kamut and 41/2 cups water. Cover and bring to a boil. Reduce heat to low and simmer 30 to 40 minutes, until tender. Drain and cool.

2. Shred Brussels sprouts with a food processor slicing blade or a coarse grater. Mix with Kamut, carrots, cherries, walnuts and parsley.

3. In a small bowl, whisk olive oil, lemon juice, honey, salt and pepper. Stir into salad. Serve at room temperature or chilled.

Nutrition Facts

Amount Per Serving: cal. (kcal): 305, Fat, total (g): 14, chol. (mg): , sat. fat (g): 2, carb. (g): 43, fiber (g): 6, pro. (g): 7, sodium (mg): 347, Percent Daily Values are based on a 2,000 calorie diet.