Kamut and Broccoli Salad in Tangy Miso Dressing

I'm loving the miso!  It keeps forever in a sealed container in the fridge which is where mine has been for a long time. Yikes.  It's fermented anyway so how bad could it get?  It is one of those ingredients I don't think to throw it a dish without a recipe. It's like tamarind paste. I ALWAYS use a recipe with tamarind and I'm thinking I'll try winging it with miso before tamarind.  This again is a newish salad dressing for me as I tend to go with oil/vinegar mustardy combinations. I love the big flavours in this recipe that I also got from that grain book "The Whole Grains Cookbook" by Robin Asbell.  Fyi- I'm seeing a lot of "farro" recipes floating around. In Canada we call it spelt, in Italy they call it farro. It's another hearty grain like wheat berries and kamut.


You will need:

1 c uncooked kamut or another grain (cook according to directions)
2 T red miso
1 T grapeseed oil (or whatever you have)
1 T rice vinegar
1 T sesame oil
1 T grated ginger
1 clove garlic minced or crushed
1/4 t red pepper flakes
1 T honey or agave
2 c broccoli florets and stem, blanched
1/2 c julienned carrots
2 scallions, minced
1/2 c toasted cashews

In a bowl whisk the miso, oil and vinegar till smooth.  Whisk in the sesame oil, ginger, garlic, pepper flakes, and honey.  Pour the dressing over the cooled grain and toss to coat.  Pour dressing in salad to taste.

Sprinkle with cashews.
Eat as a main dish with a bed of wild greens underneath or pair with a veggie burger, seared tofu or a hot bowl of soup.

Early Spring Salad

From: http://ohsheglows.com/2010/12/28/back-on-track-wheat-berry-and-bean-salad/

If you're not familiar with wheat berries they are firm and hearty, one of the meatier grains. High in fibre they are a great addition to a bean salad making it something more substantial.  I really like the texture and often use it as a base for salads, adding veggies and dressing.  Substitutions for wheat berries could be kamut (kamoot), quinoa, spelt, rice, cous cous, etc.)  Wheat berries, spelt, kamut, etc. are really easy to freeze. If it a bit of a process making them make extra and freeze for another meal.

Salad Ingredients:

• 1 cup dry wheat berries, cooked and drained
• 2 cups/500 ml cooked navy beans (or black beans, chick peas, etc.)
• 1 English cucumber, diced
• 1 red pepper, diced
• 1 large tomato, diced
• 2 large garlic cloves, minced
• 1 cup fresh parsley, diced with large stems removed
• 4 green onions, diced
• Kosher salt + pepper, to taste

Dressing Ingredients:

• 2-3 tbsp extra virgin olive oil, to taste 
• 2 tbsp balsamic vinegar
• 1 tsp hot mustard (or regular)
• 1 tbsp Tamari (soy sauce)
• 2 tbsp fresh lemon juice

Directions: In a medium bowl, soak the wheat berries overnight in cold water. If you have a rice cooker cook on brown rice setting (there is no need to soak).  The next day, drain the wheat berries and place in a medium sized pot, covered in 3 inches of water. Bring to a boil and then reduce heat to medium and simmer for 1 hour. They should be firm but not hard. Drain and cool.

In a large bowl, mix all salad ingredients.

In a small bowl whisk together the dressing ingredients.

 Now season with kosher salt and freshly ground black pepper to taste. Garnish with additional parsley if desired.

Yield: 7.5-8 cups.