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2 1/2 to 3 cups
Nutrition Facts: View label
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.
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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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.