Kamut Veggie Bowl

Name: Kamut Veggie Bowl
Ingredients: 1 12 cups kamut berries (khorasan wheat); 12 lb broccoli floret, cut into bite size pieces; 1 cup edamame, shelled; 12 cup mayonnaise; 13 cup Greek yogurt; 14 cup parsley, chopped; 2 tablespoons dill, chopped; 2 tablespoons lemon juice; 2 tablespoons olive oil; 1 tablespoon chives; 2 teaspoons Dijon mustard; 1 teaspoon sugar; 1 teaspoon garlic salt; 6 ounces Baby Spinach; 12 cup mixed sprouts (pea, adzuki, or lentil blend) (optional)

15 ingredients

14 steps

Ingredients

1 12 cups kamut berries (khorasan wheat)
12 lb broccoli floret, cut into bite size pieces
1 cup edamame, shelled
12 cup mayonnaise
13 cup Greek yogurt
14 cup parsley, chopped
2 tablespoons dill, chopped
2 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon chives
2 teaspoons Dijon mustard
1 teaspoon sugar
1 teaspoon garlic salt
6 ounces Baby Spinach
12 cup mixed sprouts (pea, adzuki, or lentil blend) (optional)

Directions

1

Combine Kamut berries and 4 cups water in a bowl.
2

Soak overnight.
3

Drain Kamut and transfer toa large shallow pot.
4

Add 4 1/2 cups lightly salted water and bring to a boil over high heat.
5

Cover and reduce heat to medium.
6

Simmer 35 minutes.
7

Add broccoli and edamame to pot with Kamut.
8

Cover and cook 5 minutes.
9

Drain and rinse with cool water.
10

Meanwhile, whisk together mayonnaise, yogurt, parsley, dill, lemon juice, olive oil, chives, mustard, sugar, and 1/2 tsp of garlic salt.
11

In a large bowl, combine spinach, Kamut mixture, 3/4 cup of the dressing, and the sprouts if desired.
12

Gently toss.
13

Season with remaining 1/2 tsp garlic salt and toss again.
14

Refrigerate any leftover dressing for another use.