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Stovetop Kamut

This nutrient-rich grain has a buttery, rich, nutty flavor with a chewy, firm texture.
Cooked kamut in bowls.
Prep time: 8 hours
Cook time: 60 minutes
Makes: 2 ½ to 3 cups
Nutrition Facts: View label

Ingredients

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

Directions

  1. Wash hands with soap and water.
  2. 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.
  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.

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.

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.

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