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Kamut and Roasted Vegetables

Kamut is an ancient grain that's twice as big as wheat and boasts a buttery flavor and toothsome bite. It's the perfect partner for coriander-roasted squash and carrots.

  • Servings: 6
kamut roasted vegetables

Photography: Bobbi Lin

Source: Martha Stewart's Cooking School, Episode 513

Ingredients

Toasted Spiced Pepitas

  • 1/2 cup raw pumpkin seeds
  • 1/2 teaspoon vegetable oil
  • 1/4 teaspoon ground coriander
  • Kosher salt and freshly ground pepper

Kamut

  • 1 cup kamut
  • 3 cups homemade or store-bought low-sodium vegetable stock or water
  • 1 medium acorn squash, halved lengthwise, seeded, sliced crosswise into 1/4-inch-thick half-moons, and cut in half
  • 8 medium carrots (preferably rainbow), peeled and cut on bias into 2-inch pieces
  • 4 shallots, peeled and quartered lengthwise
  • 5 tablespoons vegetable oil, such as safflower
  • 2 teaspoons plus 2 tablespoons coriander seeds, toasted and crushed with the side of a knife
  • Kosher salt and freshly ground pepper
  • 2 tablespoons white balsamic vinegar
  • 1 tablespoon lemon zest, plus 1 tablespoon fresh lemon juice
  • 1 tablespoon whole-grain Dijon mustard
  • 2 cups watercress

Directions

  1. Make the toasted spiced pepitas: Preheat oven to 350 degrees. In a small bowl, toss to combine pumpkin seeds and oil. Spread seeds out evenly on a small rimmed baking sheet and bake until golden and crisp, about 15 minutes. Transfer toasted seeds to a small bowl, add coriander, and toss to combine. Season with salt and pepper; set aside.

  2. Make the kamut: Soak kamut in water for 8 hours or up to overnight. Drain and place in a medium saucepan with a tight-fitting lid. Add stock and bring to a boil. Cover, reduce heat to low, and simmer until kamut is tender, about 40 minutes. Remove from heat and drain.

  3. Preheat oven to 425 degrees. Place squash, carrots, shallots, 2 tablespoons oil, and 2 teaspoons coriander seeds in a large bowl. Season with salt and pepper and toss to combine. Spread vegetables in one layer on a large parchment-lined rimmed baking sheet. Transfer to oven and roast until vegetables are golden brown and tender, 25 to 30 minutes. Transfer to a large bowl along with kamut.

  4. In a large bowl, whisk together vinegar, lemon zest and juice, and remaining 3 tablespoons oil and 2 tablespoons coriander seeds; season with salt and pepper. Add vegetable-and-kamut mixture and gently toss to combine. Stir in watercress, transfer to a large serving platter, and sprinkle with reserved pepitas.

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