Recipe
Chicken Tart with Kamut Berries and Spinach
Prep Time: 15 min
Cook Time: 2 hr
Serves: 6
This tart is a great dish to try using whole grains. The sweet, slightly nutty flavour of the kamut brings together the flavours of chicken and spinach in this unusual recipe.
Ingredients
1 cup (250 mL)
kamut berries
3 cups (750 mL)
water
1 tbsp (15 mL)
olive oil
1 cup (250 mL)
onions, diced
2
cloves garlic, minced
1/2 cup (125 mL)
parsley, fresh, chopped
10 cups (2.5 L)
spinach
3
eggs, medium
1 cup (250 mL)
2% milk
1/4 tsp (1.25 mL)
salt
1 tsp (5 mL)
pepper, freshly ground
1 cup (250 mL)
carrots, matchsticks
1
yellow pepper, diced
1 cup (250 mL)
old cheddar cheese, grated
1/4 cup (60 mL)
Parmesan cheese, grated
2 cups (500 mL)
chicken, cooked, chopped
1/2 cup (125 mL)
dill, fresh, chopped
1/2 tsp (2.5 mL)
paprika
2 tbsp (30 mL)
whole wheat flour
Instructions
1
Bring 3 cups (750 mL) of cold water to a boil in a large pot with a tight fitting lid. Add Kamut berries and simmer for 60 minutes with lid on. Alternatively, soak the kernels overnight, and then cook for 30-40 minutes until tender.
2
In a large frying pan, heat olive oil over medium high heat and sauté onion, garlic and parsley a few minutes until softened. Add clean wet spinach, cover and cook 5 minutes or until wilted. Do not overcook spinach.
3
In a large bowl, beat eggs and mix well with milk, salt and pepper and cooked, drained kamut berries. Add spinach mixture, carrots, diced yellow pepper, cheeses, chicken, dill, paprika and flour.
4
Spray large tart pan, or casserole dish, with vegetable oil cooking spray and pour in mixture. Smooth down top and sprinkle with paprika. Bake at 350°F (175°C) for 45-60 minutes or until golden brown and knife inserted in centre comes out clean. Cut into wedges and serve.