KAMUT® berries & nuts roast

by Sue Taggart


Makes 6 – 8 servings


1 tbsp               canola oil

1                        onion, finely chopped

1                        red pepper ,deseeded and very finely chopped

1                        celery stick, very finely chopped

½ cup              mushrooms, very finely chopped

1                        carrot, coarsely grated

1 oz                   fresh white breadcrumbs

1 oz                   cooked Kamut® berries

¼ cup              ready-roasted mixed nuts, chopped

2 tbsp               sunflower seeds

1 tbsp               Kamut® flour

¼ cup              sun-dried tomatoes, chopped

1 tbsp               fresh thyme leaves

salt and pepper for seasoning


Preheat oven to 375 degrees.

Add oil to a large frying pan, then gently cook the onion for a few minutes until softened. Add the red pepper, celery and mushrooms and cook for 5 minutes. Add the grated carrot and cook for one more minute.

Remove the pan from the heat and add the remaining ingredients and season with salt and pepper.

Put the mixture into a 9” x 5” loaf pan, pressing it down well. Bake for 30 minutes until brown on top. Serve warm or room temperature.

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