The cherry tomatoes were falling out of every nook in my kitchen, I had to come up with something!
This is certainly a good year for cherry tomatoes. We’ve had lots of really hot weather here in Vermont, and I can almost see the plants grow! The cherry tomatoes have been producing a bounty all month, and I’m certainly grateful for this. I’ve packed quite a few in the freezer (whole, no prepping) to use in soups and stews next winter, and I’ve eaten more than my fill like candy from the basket on my kitchen table.
I had a bag of kamut sitting on the shelf, and the farm stand had some beautiful green beans, so the season helped me create a new side dish/salad!
Kamut, also called Khorasan wheat, is an ancient grain, a type of wheat, but its kernels are much larger than those of modern wheat. Packed with nutrition, this grain is high in protein and fiber, loaded with B vitamins, and minerals including potassium, calcium, zinc, and magnesium. I haven’t seen it in grocery stores, but it is readily available in health food stores and co-ops.
Use like you would any grain
The flavor is sweet and kind of nutty, its texture chewy, and it can be used like any grain as a side dish, base for a main dish, a cereal, or a salad. It does take a while to cook, but if you plan ahead and soak it the night before, the cooking time is reduced. Or, just toss it into an instant pot or pressure cooker and let it do all the work.
Although it is a wheat and is not gluten-free, I’m told that the protein strands in this grain are more easily digested than traditional wheats.
This dish can be served warm, room temperature, or chilled. It’s kind of a salad, kind of a side dish, a filling for a wrap, a stuffing for other vegetables, perfect picnic food, and could easily be a simple lunch!
The anchovies are optional if you wish to make this vegan.
Kamut with Cherry Tomatoes and Green Beans
- 1 cup kamut “ berries”
- ¼ cup olive oil
- 1 small purple onion, diced
- 4 cloves garlic, minced
- 3 anchovy filets, minced, optional
- ½ cup white wine or stock
- 12 ounces green beans, large dice
- 2 cups cherry tomatoes, halved
- ½ cup black olives, halved
- 1/3 cup basil, chopped
- 2 scallions, chopped
Cook the kamut. If you have soaked it overnight, add the kamut to boiling water and cook pasta style for about a half hour, 45 minutes if you didn’t soak it. Or, cook for 12 minutes at high pressure in your pressure cooker or instant pot 2:1 water to grain ratio. Let steam release naturally. This is what I did since I didn’t want the gas burner on for a long time on a hot day.
Meanwhile, prep all your vegetables: dice your onion, mince up your garlic and anchovies, large dice your green beans, and halve your tomatoes and olives. Chop up your basil and scallions. Once the kamut is cooked, this goes really fast.
Heat a large skillet over medium high and add the olive oil. When shimmering, add the onion and cook until it is soft. Add the garlic and anchovies, and continue cooking another minute, until the garlic is fragrant.
Add the white wine and the green beans. Cover, reduce the heat, and cook until the beans are tender to where you like them. Stir in the cherry tomatoes and cook another few minutes, until the tomatoes have softened.
Take off heat and add the olives and basil, along with salt and pepper to taste. Add the kamut and mix well. Taste for seasoning, and add salt and pepper as desired.
Place in a serving bowl and garnish with scallions and more basil. You can also add some shaved Parmesan to this.
© Copyright 2020– or current year, The New Vintage Kitchen. Unattributed use of this material is strictly prohibited. Reposting and links may be used, provided that credit is given to The New Vintage Kitchen, with active link and direction to this original post.
The New Vintage Kitchen does not accept ads or payment for mention of products or businesses.
Member of Slow Food