I love Swiss Chard! And I love Kamut! So, it only makes sense to put these together with some lemon, right? I thought so… (I had a little kamut and some spelt, so I combined them) I am not an expert on the difference between the various grains other than the fact there are wheat berries, spelt, kamut etc. They all taste nutty and have a nice crunch so personally I don’t really have a preference. To cook them, you need 3 parts water to 1 part kamut. Bring 1 cup of kamut and 3 cups water to a boil and then reduce heat, cover and simmer for about 1 hour. Drain off any excess water. Meanwhile, chop the swiss chard and wilt it with some olive oil and Kosher Salt.
Shred some parmesan
Once the kamut is cooked, add wilted swiss chard, toasted pine nuts, parmesan, cherry tomatoes and lemon all together and toss it around. EASY!!! The perfect winter dish to accompany a steak or make it your main course! You could throw some Shrimp or Chicken in it, too. We went all out and ate it with steaks and Roasted Acorn Squash Wedges.
- 1 Cup uncooked Kamut or Spelt Berries (or both)
- 1 bunch Swiss Chard (chopped)
- 1 Container Cherry Tomatoes (halved)
- 1/4 cup Toasted Pine Nuts
- 1 Cup Sredded Parmesan
- Juice of 1 Lemon
- 2 Tbsp. Olive Oil
- Kosher Salt to taste
- Fresh Cracked Pepper to taste
Cook Kamut as directed. ( I like them slightly crunchy) Place the olive oil and swiss chard in a frying pan on medium heat and allow it to wilt as you stir it around. Sprinkle a little salt… Combine all the ingredients in a bowl, add some cracked pepper and you’re done.