Green beans are a vegetable that a lot of kids will embrace -- these are served at room temperature or cool, and dressed with a lovely vinaigrette. You could also used this dressing on other cooked and cooled vegetables, such as broccoli, asparagus, or cauliflower.
You can use other whole grains here in place of the Kamut, like barley, brown rice, or farro. See below the recipe for more info on Kamut, a grain very much worth introducing into your pantry, and your cooking.
- 1½ pounds green beans
- 2 tablespoons extra virgin olive oil
- 2 tablespoons white wine vinegar
- 2 tablespoons minced shallots
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh chopped rosemary
- Kosher salt and freshly ground black pepper to taste
- 1 cup cooked Kamut
- Bring a large pot of generously salted water to a boil. Drop the beans into the water and let them cook for 3 minutes until they start to become tender. Drain the beans in a colander and run cold water over them to stop the cooking and preserve the color.
- In a small bowl or container combine the olive oil, vinegar, shallots, mustard, thyme, rosemary, and salt and pepper. Whisk or shake to combine.
- Place the Kamut, green beans and tomatoes in a large bowl and drizzle over the dressing. Toss to combine thoroughly. Serve at room temperature or chilled.
Kamut is an ancient variety of wheat that was only recently rediscovered by modern-day farmers. The plump kernels of whole grain Kamut wheat are a nutritious source of selenium, zinc, magnesium and iron. It is exceptionally high in protein, containing 7 grams of protein per serving, and a good source of dietary fiber – a great boon to vegetarian diets.
The firm texture and rich, nutty flavor make this heirloom grain a great addition to pilafs, soups, and cold salads. Kamut holds its texture well in cooking, allowing them to be added to soups and stews early in the cooking process without getting mushy. Think of Kamut wherever you would use a long grain brown rice or barley for a delicious change of pace.
Soaking the grains overnight will reduce the cooking time of Kamut. Just make sure to look at the package directions. Also, think about cooking a big batch of the grain and keeping it in the fridge to use throughout the week, or freezing and in small, usable portions for quick preparation any time.
|Nutritional Guidelines (per serving)|
|Total Fat||5 g|
|Saturated Fat||1 g|
|Unsaturated Fat||3 g|
|Dietary Fiber||11 g|