Warm Kamut with Carrots and Pomegranate

Name: Warm Kamut with Carrots and Pomegranate
Ingredients: 1 cup, kamut, rinsed and drained; ¼ teaspoon, table salt, plus salt for cooking kamut; 2 tablespoons, vegetable oil; 2 , carrots, peeled and cut into ¼-inch pieces; 2 , garlic cloves, minced; ¾ teaspoon, garam masala; ¼ cup, shelled pistachios, lightly toasted and chopped coarse, divided; 3 tablespoons, chopped fresh cilantro, divided; 1 teaspoon, lemon juice; ¼ cup, pomegranate seeds

Side Dishes
Main Courses
Grains
Weeknight
Salads

By Keith Dresser ･ Appears in Cook's Illustrated May/June 2021

A perfect pot of tender-chewy grains is the foundation for an abundance of dishes.

SERVES 4 to 6

TIME 1¾ hours

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