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1 cup kamut berries
2 cups water for soaking
8 cups liquid (water or broth) for cooking


  1. Wash hands with soap and water.
  2. In a medium bowl, add kamut to water and soak in the refrigerator for about 8 hours or overnight. Drain water when ready to cook.
  3. In a large saucepan, bring 8 cups liquid to a boil, then add kamut and return to a boil.
  4. Reduce heat to medium-high and boil without a lid until kamut is soft to your liking, about 45 to 60 minutes.
  5. Drain off excess liquid and serve as desired.
  6. Refrigerate leftovers within 2 hours.


  • 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.
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2 1/2 to 3 cups
Prep time:
8 hours
Cooking time:
60 minutes
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Nutrition Facts for Stovetop Kamut
Stovetop Kamut + Personal Salad