Serve up a taste of fall with this wonderful Kamut and Butternut Squash bowl! Packed with enormous flavor and nutrition, this one will make dinner a hit!
Ingredients
-
2 cups kamut berries
-
1 butternut squash, peeled, seeded and cut into 3/4 inch cubes
-
8 oz shiitake mushrooms, sliced
-
1 small onion
-
4 shallots
-
6 tbsp olive oil
-
2 tsps mustard seeds
-
1 1/2 tsp curry powder
-
1 1/2 tsp cumin
-
4 tbsp lime juice
-
1 tbsp parsley
Instructions
-
Bring 8 cups water to boil in a large pot. Add in kamut and mushrooms let boil on medium high for 30 minutes or so stirring occasionally. Add water as necessary until the kamut is tender.
-
Preheat oven 400 degrees. Place squash on a baking pan lightly coating with olive oil, salt, and pepper. Bake for 30 minutes.
-
In large saucepan, heat 4 tbsp of olive. Add in shallots and onions and season with salt and pepper. Cook for about 15 minutes, stirring occasionally, until soft and golden.
-
Add the mustard seeds, curry powder, cumin, and parsley leaves stirring well, and continue cooking for about 1 minute or until fragrant. Add the lime juice and stir. Reduce the heat to low, and cook 2 minutes more. Remove from heat. Add the cooked kamut berries and all the remaining mushroom liquid. Stir well.
-
Transfer the kamut berries and mushroom sauce to a large bowl. Add the butternut squash and toss to combine. Season with salt and pepper.
Time
-
1 hour