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.
- 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.
- 1 cup kamut berries
- 2 cups water for soaking
- 8 cups liquid (water or broth) for cooking
- Wash hands with soap and water.
- 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.
- 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.