This nutrient-rich grain has a rich, nutty flavor with a chewy, firm texture.
Stovetop Kamut
Ingredients
1 cup kamut berries
2 cups water for soaking
8 cups liquid (water or broth) for cooking
Directions
- Wash hands with soap and water.
- In a medium bowl, add kamut to 2 cups water and soak in the refrigerator for about 8 hours or overnight. Drain water when ready to cook.
- In a large saucepan, bring 8 cups liquid to a boil, then add kamut and return to a boil.
- Reduce heat to medium-high and boil without a lid until kamut is soft to your liking, about 45 to 60 minutes.
- Drain off excess liquid and serve as desired.
- Refrigerate leftovers within 2 hours.
Notes
- Cooked kamut is similar to wheat berries or brown rice. Enjoy it in a whole grain salad, pilaf, stir-fry or grain bowl.
- The amount of final cooked grain will depend on soaking and cooking times.
- Freeze cooked kamut for up to 3 months.
You might also like...
Bulgur Pilaf
Bulgur Pilaf
A warm and comforting meal combining whole grains and savory broth to make a simple, yet tasty side dish.
Prepare:
10 minutes
Cook:
20 minutes
Makes:
3 Cups
Succotash
Succotash
Combine sweet corn and tender lima beans with okra and tomato to make the perfect side dish of summer or any time of the year. Succotash is a blend of indigenous and African Heritage foods and we thank those who have shared this recipe with Food Hero.
Prepare:
15 minutes
Cook:
30 to 45 minutes
Makes:
5 ½ cups
Sautéed Corn and Onion
Sautéed Corn and Onion
A buttery, herby side dish perfect for a pot luck summer BBQ or as part of any meal.
Prepare:
5 minutes
Cook:
10 minutes
Makes:
5 cups
Lentil Taco Filling
Lentil Taco Filling
A tasty alternative to meat or fish tacos that provides a filling rich in flavor.
Prepare:
10 minutes
Cook:
30 minutes
Makes:
2 cups
Potato Turnip Gratin
Potato Turnip Gratin
Rich and creamy root vegetables, flavored with tangy parmesan cheese and topped with crunchy breadcrumbs.
Prepare:
30 minutes
Cook:
60 minutes
Makes:
4 Cups
Prepare:
10 minutes
Makes:
4 cups
Comments
This has become one of our favorite whole grains because of its chewiness and flavor. I decided to cook extra since it does have a longer cooking time. It does freeze well for adding to soup or for making a grain bowl.