Kamut with Spinach, Red Pepper & Feta Recipe

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If you’re not familiar with Kamut, it is a type of wheat. You cook it like other grains or rice and it has a nutty, chewy texture. It’s a great source of whole grains. This recipe is a salad that is great to make and keep in the fridge for a few days (or up to a week) to grab for a quick lunch at any time.

1 C. Kamut
3 C. water*
1 tsp salt
2 Tbsp olive oil
1/2 small red onion, diced
1/2 red pepper, diced
2 cloves garlic, minced
2 cups fresh spinach, chopped
1 tsp lemon pepper (or use 1/2 tsp pepper and 1 Tbsp fresh lemon juice)
1/2 tsp salt
2 oz. crumbled feta cheese

Cook Kamut according to package directions.  You can simply cook it all in the rice cooker, or if you don’t have one you can bring the water and salt to boil in a saucepan.  Then add the Kamut, reduce heat and simmer until tender, about 45 minutes. Drain excess water.

While Kamut is cooking, heat olive oil over medium heat.  Add in onion and red pepper and cook until beginning to brown. Add in garlic, lemon pepper and salt – cook while stirring for 45 seconds. Add in spinach and stir until wilted.

Add veggies into Kamut and stir to combine. Stir in feta. If you don’t want the feta to melt, you can wait until mixture is cooled to stir in the cheese.

*If the Kamut does not soften enough with cooking, add up to 1 cup of additional water and simmer until absorbed.

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