Kamut (or Whole Grain of choice) with Carrots, Tomatoes, Egg, Herbs | The Jewish Week | Food & Wine

Kamut (or Whole Grain of choice) with Carrots, Tomatoes, Egg, Herbs

Kamut (or Whole Grain of choice) with Carrots, Tomatoes, Egg, Herbs

4-6 servings

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1 cup canned chick peas

2-3 medium carrots, sliced 1/2-inch thick

3-4 tablespoons olive oil

1 cup turanicum (kamut)

2 cups water

1 cup halved grape tomatoes

1 avocado, peeled and diced

2 tablespoons wine vinegar

2 tablespoons chopped fresh mint

2 tablespoons chopped fresh parsley

salt and freshly ground black pepper to taste

pinch cayenne pepper, optional

2-4 hard cooked eggs


Preheat the oven to 425 degrees. Drain the chick peas and place them on a baking sheet. Place the carrots on the baking sheet. Pour 1 tablespoon olive oil over the vegetables. Sprinkle with salt and toss to coat the vegetables. Roast for about 15 minutes or until crispy and lightly browned. Remove from the oven and let cool. Spoon the vegetables into a bowl. While the vegetables are roasting, place the turanicum and water in a saucepan and bring the liquid to a boil over high heat. Lower the heat, cover the pan and simmer for about one hour or until the grain is tender, but still chewy. Let cool slightly and add to the chick peas and carrots. Add the tomatoes and avocado and toss the ingredients to distribute them evenly. Pour 2 tablespoons olive oil and toss the ingredients. Pour in the wine vinegar, sprinkle with the mint and parsley and toss the ingredients again. Season to taste with salt, pepper and cayenne. Stir in another tablespoon of olive oil if you wish. Surround the bowl with quartered hard-cooked eggs.

Ronnie Fein is a cookbook author, food writer and cooking teacher in Stamford. She is the author of The Modern Kosher Kitchen and Hip Kosher. Visit her food blog, Kitchen Vignettes, at www.ronniefein.com, friend on Facebook at RonnieVailFein, Twitter at @RonnieVFein, Instagram at @RonnieVFein.

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