Warm KAMUT® Blend Salad with Caramelized Squash & Cranberry Fig Chutney


Yield: About 44 half-cup servings



  1. Bring stock to a boil, stir in Kamut® Blend and salt. Reduce to a simmer, cover and cook for about 45 minutes, or until desired texture. Drain excess liquid and reserve rice.
  2. Sauté diced red onion and garlic in olive oil until onion is translucent, stir in dried fruit.
  3. Add vinegar, water and sugar; simmer low for 10 minutes. Reserve.
  4. Sauté julienne red onion in olive oil until caramelized, remove from pan and reserve. In same pan, sauté squash and thyme until squash is caramelized.
  5. Salt and pepper as needed.
  6. Mix all ingredients well and serve. Top with duck confit if desired.


KAMUT® is a registered trademark of Kamut International and is used under license.