15 September 2008
Whole Kamut (pronounced ka-moo) is a non-hybridized hard spring wheat. It is an ancient relative of modern durum (semolina) wheat that develops a very large kernel. Kamut has a rich, buttery flavour and chewy texture. Kamut has 30% higher protein than wheat, is richer in magnesium, zinc and vitamin E. Contains gluten, but many wheat sensitive people eat it without reaction. Kamut is great served hot or cold. Try cooked Kamut mixed with rice, black beans, cilantro, garlic, red pepper and Tamari.
Directions: Add 1 cup Kamut to 3 cups of boiling water. Reduce heat to low and simmer for about 2 hours. Or use pressure cooker and only cook for 35-45 minutes.