Cooking kamut is similar to cooking rice, except it takes longer. Kamut can be found at many health food stores. It's valued for its high vitamin E, zinc, magnesium, phosphorus, thiamin and protein, which, according to Chef in You, has 30 percent more protein than wheat. Kamut is a grain with a rich buttery flavor. The grain can be mixed with rice, cilantro, garlic, red pepper, black beans and tamari. Try mixing it with feta cheese, olive oil, cilantro, parsley and artichoke hearts for a salad.
Instructions
1. Soak the kamut overnight.
2. Drain the kamut, and add a cup of water to each cup of kamut.
3. Bring the ingredients to a boil. Add a pinch of salt. Lower the temperature to a simmer.
4. Cover and let simmer for 40 to 45 minutes, or until desired tenderness.
Steamer
5. Place 1 cup of kamut for every 1.5 cups of water in a steamer.
6. Put the lid on and set the timer to 1 hour.
7. Be careful when you take the lid off, because steam might burn you.
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