KAMUT BERRY PILAF WITH BUTTERNUT SQUASH AND CAULIFLOWER
A hearty whole grain with an unmistakably buttery flavor, golden-colored kamut berries are an excellent source of protein, vitamins, and minerals. Try them in this seasonal vegan recipe.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees.
- Place kamut berries in a small sieve and rinse under cold running water. Transfer kamut berries to a medium saucepan and add enough water to cover by 2 inches; generously salt water. Bring to a boil over high heat; reduce heat to a simmer. Simmer until tender, adding more water as necessary, about 2 hours. Drain and transfer to a large bowl.
- Meanwhile, place cauliflower and squash on two separate rimmed baking sheets; drizzle each with 2 tablespoons olive oil and toss to coat. Season with salt and pepper. Transfer to oven and roast until golden and slightly crisp, about 15 minutes for cauliflower and 30 minutes for squash.
- Heat remaining 3 tablespoons olive oil in a large saucepan over medium-low heat. Add onions and shallots; season with salt and pepper. Cook, stirring occasionally, until soft and golden, but not browned, about 15 minutes.
- Increase heat to medium-high and add mustard seeds, curry powder, cumin, and cayenne pepper; continue cooking until fragrant, about 1 minute. Add sherry vinegar, stirring from bottom of pan to deglaze, and cook 2 minutes more.
- Remove from heat and add to bowl with kamut berries along with the lemon juice; stir to combine. Add cauliflower and squash; toss to combine. Just before serving, add parsley leaves and almonds; gently toss to combine. Season with salt and pepper; serve warm or at room temperature.
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Jackie Ramos
[email protected]I've made this pilaf several times now and it's always a hit. It's a great dish to serve for a crowd.
Ren Teague
[email protected]This dish is a great way to get your daily dose of vegetables. It's packed with butternut squash, cauliflower, and kamut berries.
Anthony Aguilar
[email protected]I'm not a fan of cauliflower, but I really enjoyed this pilaf. The cauliflower was cooked perfectly and it didn't have a strong flavor.
MOHSIN GORAMI
[email protected]This pilaf is a great make-ahead meal. I made it on a Sunday night and reheated it for lunch throughout the week.
Mohamed Atheek
[email protected]I love the simplicity of this recipe. It's made with just a few ingredients, but it's packed with flavor.
Tahir Furqan
[email protected]This recipe is a great way to use up leftover vegetables. I had some leftover butternut squash and cauliflower, and this was the perfect way to use them up.
Wolf Person
[email protected]I'm a vegetarian and I'm always looking for new and interesting meatless dishes. This pilaf is now one of my favorites.
Nick Smith
[email protected]I made this pilaf for a potluck and it was a huge hit. Everyone loved the unique flavor combination.
Thandokuhle Nozibusiso
[email protected]This dish is a great way to get your kids to eat their vegetables. My kids loved the sweet butternut squash and crispy cauliflower.
Aiden Wallace
[email protected]I'm always looking for new ways to cook kamut berries, and this recipe didn't disappoint. The pilaf was flavorful and filling.
Sajad Fareed
[email protected]This recipe was a great way to use up some leftover butternut squash and cauliflower. It was also a nice change from my usual rice pilaf.
Nasteexo Abdirahman
[email protected]I was pleasantly surprised by how much I enjoyed this dish. I'm not usually a fan of cauliflower, but it was cooked perfectly in this recipe.
Kay Pearl khayah
[email protected]This pilaf was easy to make and turned out delicious. I especially liked the crispy texture of the cauliflower.
Anthony Brady
[email protected]I love the combination of flavors in this dish. The butternut squash is sweet, the cauliflower is savory, and the kamut berries add a nice nutty flavor.
Thabang Baatjie
[email protected]This dish was a hit with my family! The butternut squash and cauliflower added a nice sweetness and crunch, and the kamut berries gave it a nutty flavor. I'll definitely be making this again.