This Kamut Berry Pilaf with Butternut Squash and Cauliflower is a hearty and nutritious dish that combines the chewy texture of kamut berries with roasted vegetables. Flavored with spices like curry and cumin, and finished with a tangy lemon and sherry vinegar dressing, this meal is both satisfying and vibrant. It's perfect for a wholesome lunch or dinner.
Kamut Berry Pilaf with Butternut Squash and Cauliflower
Course: MainCuisine: Mediterranean6
servings20
minutes1
hour320
kcalA wholesome pilaf made with nutty kamut berries, roasted butternut squash, and cauliflower, offering a perfect blend of textures and flavors.
Ingredients
1 cup kamut berries
Coarse salt and freshly ground black pepper
1 head cauliflower, trimmed into small florets (about 1 1/2 pounds)
1 small butternut squash, peeled, seeded, and cubed (about 1 1/2 pounds)
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1/4 cup plus 3 tablespoons olive oil
2 small red onions, julienned
4 shallots, sliced
1 teaspoon brown mustard seeds
3/4 teaspoon Madras curry powder
3/4 teaspoon ground cumin
Pinch cayenne pepper
2 tablespoons sherry vinegar
Juice of one lemon
1/2 cup packed fresh flat-leaf parsley leaves
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1/2 cup slivered almonds, toasted
Directions
- Cook the kamut berries: In a pot, bring 3 cups of water to a boil. Add the kamut berries and a pinch of salt. Reduce the heat, cover, and simmer for 50–60 minutes until tender. Drain and set aside.
- Roast the vegetables: Preheat the oven to 425°F (220°C). Toss the cauliflower and butternut squash with 3 tablespoons of olive oil, salt, and pepper on a baking sheet. Roast for 25–30 minutes, flipping halfway through, until golden and tender.
- Sauté the aromatics: In a large skillet, heat 1/4 cup olive oil over medium heat. Add the onions, shallots, and a pinch of salt. Cook until softened, about 8–10 minutes. Stir in the mustard seeds, curry powder, cumin, and cayenne pepper. Cook for an additional 2 minutes, until fragrant.
- Add vinegar and lemon: Stir in the sherry vinegar and lemon juice, cooking for another 1–2 minutes. Remove from heat.
- Assemble the pilaf: In a large serving bowl, combine the kamut berries, roasted vegetables, and sautéed onion mixture. Add the parsley leaves and toasted almonds, tossing to combine.
- Serve: Serve warm as a main course or side dish, garnished with extra parsley and almonds if desired.
This Kamut Berry Pilaf with Butternut Squash and Cauliflower is a delightful blend of chewy kamut, roasted vegetables, and fragrant spices. It's perfect for a wholesome, plant-based meal that is both filling and flavorful.
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