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...
Spinach with Garbanzo Beans
Spinach with Garbanzo Beans
Garlicky, tender garbanzo beans sauteed with spinach for a warm and delicious meal.
Prepare:
10 minutes
Cook:
15 minutes
Makes:
4 cups
White Chicken Chili
White Chicken Chili
Kid-approved dinner idea that is creamy, comforting and ready in 1 hour.
Prepare:
20 minutes
Cook:
30 minutes
Makes:
8 cups
Banana Ginger Sauce
Banana Ginger Sauce
Inspired by banana ketchup, a condiment from the Philippines, this sweet and tangy sauce is the perfect addition to many dishes!
Prepare:
15 minutes
Cook:
20 minutes
Makes:
1 cup
Baked Meatballs
Baked Meatballs
Easy homemade meatballs with vegetables and oats for added moisture, flavor and nutrients!
Prepare:
15 minutes
Cook:
15 minutes
Makes:
21 meatballs
Magical Fruit Salad
Magical Fruit Salad
This 3-ingredient fruit salad is a fun and delicious way to add more fruit to your day!
Prepare:
15 minutes
Makes:
4 cups
Tofu "Egg" Salad
Tofu "Egg" Salad
A great make-ahead tofu lunch recipe with crunchy celery and a creamy dressing.
Prepare:
20 minutes
Makes:
1 Cup

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.