Kamut Orange Arugula Salad Pressure Cooker Recipes

VIBRANT ORANGE & ARUGULA SALAD

Steps:

• First, toast the almonds: In a small skillet over medium heat, warm the almonds until they are fragrant and starting to turn golden on the edges, stirring frequently (careful, they'll burn!), about 5 minutes. Transfer them to a bowl to cool.
• Place the arugula on a large serving platter or into a large serving bowl. Arrange the oranges, toasted almonds, goat cheese and radishes on top. Sprinkle the top lightly with a pinch or two of cinnamon. Set aside.
• In a small bowl, combine the olive oil, lemon juice, honey and salt. Whisk together until blended. Taste, and add a little more honey if it's unpleasantly tart.
• Once you're ready to serve, drizzle the dressing lightly over the salad (you might have a little extra), toss, and serve immediately.

KAMUT, ORANGE & ARUGULA SALAD - PRESSURE COOKER RECIPE

Steps:

• Rinse the kamut and place in large bowl with about 4 cups of water and the juice of ½ a lemon.
• Soak overnight (about 12 hours) then rinse and strain kamut just before using.
• To the pressure cooker add the strained Kamut, water, salt and vegetable oil.
• Close and lock the lid of the pressure cooker. Turn the heat up to high and when the cooker reaches pressure, lower to the heat to the minimum required by the cooker to maintain pressure. Cook for 15-18 minutes at high pressure.
• When time is up, open the pressure cooker with the Natural release method - move the cooker off the burner and wait for the pressure to come down on its own (about 10 minutes). For electric pressure cookers, disengage the "keep warm" mode or unplug the cooker and wait for the lid-locking pressure indicator to go down (20 to 30 minutes).
• Strain the Kamut and rinse it to cool down .
• In a serving bowl combine kamut, arugula, orange pieces, walnuts and olive oil. Mix well and drizzle with Pecorino Romano ribbons, if using, before serving. Keeps in a tightly sealed container in the refrigerator for several days.