Emily Seitz (Good Food Store, Missoula, Montana)
Serves 4–6
I have selected a recipe that we feature in our store that represents Montana. Kamut is a grain grown in Eastern Montana, and has a rather interesting history. It was first brought to the states by a Montana farmer, and is originally from Egypt.
1½ cups Kamut® brand khorasan wheat kernels (may substitute wheat berries)
3 cups water
½ tablespoon minced garlic (see Chef’s Tips on garlic, this page)
¼ cup balsamic vinegar
1 tablespoon Dijon mustard
¼ cup olive oil (see Chef’s Tips on blended oil, this page, and emulsification, this page)
½ cup safflower oil
2 tablespoons white wine vinegar
Salt and freshly cracked black pepper, to taste
1 red bell pepper, diced small
½ cup feta cheese crumbles
¼ cup chopped cilantro
⅓ cup kalamata olives, pitted and roughly chopped
Add the Kamut® wheat kernels and garlic to the water, and bring to a boil. Reduce the heat and simmer until the wheat is tender (about ½ hour or perhaps more). Add more water, if needed. Drain and cool.
Whisk together all of the dressing ingredients until thoroughly combined (you will have extra dressing from this recipe, which you can use in other dishes).
Toss the cooled wheat with the salad ingredients and top with ⅓ cup of dressing.