Kamut, Orange & Arugula Salad

01. January 2015

Duromatic: For 6-8 persons

Preparation time: 10 minutes
Cooking time: 30 minutes

If pressure cooking un-soaked kamut, pressure cook for 30-35 minutes at high pressure and use three cups of water for every cup of kamut (1:3 ratio), always opening with natural release, then follow the rest of the recipe as indicated.


  • 1 cup whole Kamut grains
  • 1/2 lemon
  • 2 cups water
  • 1 teaspoon vegetable oil
  • 1 teaspoon salt
  • 1 bunch Rocket Arugula (about 4oz or 125g or 2 loosely packed cups)
  • 2 medium blood oranges, peeled, sliced cross-wise & segments separated
  • 1 tablespoon cold-pressed extra virgin olive oil
  • 2.5 oz (75g) shelled walnuts, roughly chopped (about 1/2 cup)
  • 1/2 cup Pecorino Romano cheese ribbons


Rinse the kamut and place in large bowl with about 4 cups of water and the juice of 1/2 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 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). 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 before serving. Keeps in a tightly sealed container in the refrigerator for several days.

Source: hippressurecooking.com 


Kamut, Orange & Arugula Salad
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