the taste space

Roasted Balsamic Curry Fall Vegetables and Cranberries with Kamut

Posted in Favourites, Salads, Sides by Janet M on November 20, 2012

Earlier this year, my cousin’s wife was trying to track down kamut, an ancient wheat. She explained to me that kamut contained less gluten, perfect for her gluten-free adventures.  She searched high and low and could not find whole grain kamut. Kamut flakes and puffed kamut, yes, but not regular old kamut.  Since she was hoping to get rid of gluten, I suggested not trying to track down such a hard-to-find ingredient, especially since it still contains gluten, even if it is a smaller amount.

A few days later, when I decided to reorganize my whole grains, I discovered I had kamut. Turns out I had forgotten all about it. I bought a small amount while in Calgary, since I had never seen it before. Unfortunately, while Community Natural Foods has an online store, I don’t see kamut for sale.  With my curiosity piqued, I decided it was time to try out the kamut.

Nothing fancy, I opted to add it to a bowlful of roasted fall vegetables. More veggies, less grain, please.

The verdict?

First, the kamut. I will admit that it was nice. Similar to wheat berries, they were pleasantly plump yet their shape made it more akin to orzo. A plumpy, chewy orzo. Milder than wheat berries, I rather enjoyed them.  If I had easy access to kamut, I would likely choose it over wheat berries, but since I don’t know where to replenish it in Toronto, I will just have to finish my spelt berries first. Although, I am already on a whittling of the pantry plan, where nothing is being replenished except for my easy-to-find favourites: quinoa, red lentils and chickpeas.

Next, the veggies. Delicious right from the oven, I had a hard time holding back from gobbling everything down. I loved combining the different roasted vegetables for different complementary flavours. The Brussels sprouts were earthy and crispy, contrasting the soft and sweet squash, next to the tart and juicy cranberries. The balsamic-curry dressing was not overpowering, and allowed the natural flavours to shine.

Don’t have kamut? No worries. Simply omit it or add your favourite whole grain or bean. I am thinking chickpeas or white beans would be great here.

If you do have kamut, and live in the GTA, please tell me where you found it. :)

This is my submission to this week’s Weekend Herb Blogging, hosted by Brii.

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