It's getting on time for the Natural Products Expo West, coming up each early March at the Anaheim Convention Center. And Avanti creates taste sensations for the good folk who make the mighty Kamut Khorason Wheat Berry available to all organic grain lovers far and wide. While Kamut is grown in Montana and Canada, is one of Time Magazine's 50 Healthiest Foods of All Time, is always organically grown and stocks the shelves of so many quality food purveyors here in the US, it is actually much more popular in Italy. The Italians love its firm texture and earthy bite. Yet each year, you'll find more and more Kamut products on our American shelves; seek it out, taste test the pastas, cereals, crackers and more. For sampling at Expo West this year, we go purist, with the original whole Kamut wheat berries, cooked up two ways, soaked and sprouted. And then we flavor it up 4 ways using an umami base to get started and finishing up w/ herbs, spices and signature tastes from 4 of the world's grand culinary traditions. Italian, Mexican, Indian and Spanish. Please make up batches of each and let us know which ones you like the best. Post your creations all over our Avanti Natural social media pages, facebook, twitter, instagram, pinterest.
Basic Cooked Kamut Wheat Berries
Amount
|
Measure
|
Ingredient
|
Prep
Method
|
1
|
Cup
|
Kamut Khorasan Wheat
Berries
|
Wash Kamut well and soak in fresh clean water for 8 hours or
overnight. I use a strainer in a
bowl for easy rinsing. Drain off
the water and put the kamut into a medium saucepan. Cover with water by about 1 inch. Add any desired flavorings such as:
3 inch
|
Piece
|
Citrus peel
|
|
1” x 3”
|
Piece
|
Kombu seaweed
|
Wiped
|
1
|
Medium
|
Bay leaf
|
|
1
|
Tablespoon
|
Sherry, marsala or vermouth
|
|
1
|
Teaspoon
|
Miso
|
Cover the pan, put over medium heat. Set timer for 15 mins. Reduce the heat to low and set timer
for 45 mins. When the kamut is
tender and most of the liquid has been absorbed, remove from heat and allow to
cool in the covered pan.
Yield: Basic
kamut yields a generous 4 cups of cooked kamut.
Sprouted Kamut Wheat Berries
Amount
|
Measure
|
Ingredient
|
Prep
Method
|
1
|
Cup
|
Kamut Khorasan Wheat
Berries
|
Wash Kamut well and soak in fresh clean water for 8 hours or
overnight. I use a strainer in a
bowl for easy rinsing. Drain off
the water and allow the kamut to begin to sprout. Rinse and soak the kamut berries in fresh clean water for 15
mins morning and night. Drain off
the water after 15 mins and allow them to sprout in the colander. They will have nice sprouted tails in 2
days. Now it’s time to cook
them.
Drain off the water and put the kamut into a medium
saucepan. Cover with water by
about 1 inch. Add any desired
flavorings such as:
3 inch
|
Piece
|
Citrus peel
|
|
1” x 3”
|
Piece
|
Kombu seaweed
|
Wiped
|
1
|
Medium
|
Bay leaf
|
|
1
|
Tablespoon
|
Sherry, marsala or vermouth
|
|
1
|
Teaspoon
|
Miso
|
Cover the pan, put over medium heat. Set timer for 15 mins. Reduce the heat to low and set timer
for 45 mins. When the kamut is
tender and most of the liquid has been absorbed, remove from heat and allow to
cool in the covered pan.
Yield: Sprouted
kamut yields a generous 3 cups of cooked sprouted kamut.
Kamut Mexicana
Amount
|
Measure
|
Ingredient
|
Prep
Method
|
1 ½
|
Tablespoons
|
Evoo
|
|
2/3
|
Cup
|
Onion
|
Diced,
1 small onion
|
1
|
Clove
|
Garlic
|
minced
|
¼
|
Teaspoon
|
Sea salt
|
|
1/8
|
Teaspoon
|
Black pepper
|
|
1
|
Tablespoon
|
Sherry
|
Optional
|
Sweat all in a skillet set
over medium heat until onions are tender, about 5 mins.
ADD:
2
|
Tablespoon
|
Tomato paste
|
|
2
|
Teaspoons
|
Mexican oregano
|
|
1
|
Teaspoon
|
Mexican no salt spice blend
|
Or
Italian seasoning
|
1
|
Pinch
|
Cinnamon
|
Optional
|
Stir to release the fragrance
and flavor. Then ADD:
2
|
Cups
|
Cooked Kamut
|
|
½
|
Cup
|
Kamut cooking liquid
|
|
2
|
Teaspoons
|
Lime juice
|
|
2/3
|
Cup
|
Organic corn kernels
|
Stir well, remove from
heat. Allow to cool, then stir in
1/3
|
Cup
|
Romaine
|
Fine
chifonade
|
Kamut Indian Curry
Amount
|
Measure
|
Ingredient
|
Prep
Method
|
1 ½
|
Tablespoons
|
Evoo
|
|
2/3
|
Cup
|
Onion
|
Diced,
1 small onion
|
1
|
Clove
|
Garlic
|
minced
|
¼
|
Teaspoon
|
Sea salt
|
|
1/8
|
Teaspoon
|
Black pepper
|
|
1
|
Tablespoon
|
Sake
|
Optional
|
Sweat all in a skillet set
over medium heat until onions are tender, about 5 mins.
ADD:
2
|
Tablespoon
|
Tomato paste
|
|
1 ½
|
Tablespoons
|
Curry powder
|
Finest
quality, no salt
|
2/3
|
Cup
|
Spinach puree
|
Frozen
is great
|
1
|
Pinch
|
Garam masala
|
Optional
|
Stir to release the fragrance
and flavor. Then ADD:
2
|
Cups
|
Cooked Kamut
|
|
½
|
Cup
|
Kamut cooking liquid
|
|
2
|
Teaspoons
|
Orange juice
|
Kamut Italiano
Amount
|
Measure
|
Ingredient
|
Prep
Method
|
1 ½
|
Tablespoons
|
Evoo
|
|
2/3
|
Cup
|
Onion
|
Diced,
1 small onion
|
1
|
Clove
|
Garlic
|
minced
|
¼
|
Teaspoon
|
Sea salt
|
|
1/8
|
Teaspoon
|
Black pepper
|
|
1
|
Tablespoon
|
Dry vermouth
|
Optional
|
Sweat all in a skillet set
over medium heat until onions are tender, about 5 mins.
ADD:
2
|
Tablespoon
|
Tomato paste
|
|
1
|
Tablespoon
|
Italian seasoning
|
Stir to release the fragrance
and flavor. Then ADD:
2
|
Cups
|
Cooked Kamut
|
|
½
|
Cup
|
Kamut cooking liquid
|
|
2
|
Teaspoons
|
Lemon juice
|
Bring to a simmer, remove
from heat, cool slightly and stir in
¾
|
Cup
|
Romaine lettuce
|
Fine
chiffonade
|
Kamut Romesco Español
Amount
|
Measure
|
Ingredient
|
Prep
Method
|
1 ½
|
Tablespoons
|
Evoo
|
|
2/3
|
Cup
|
Onion
|
Diced,
1 small onion
|
1
|
Clove
|
Garlic
|
minced
|
¼
|
Teaspoon
|
Sea salt
|
|
1/8
|
Teaspoon
|
Black pepper
|
|
1
|
Tablespoon
|
Madiera
|
Optional
|
Sweat all in a skillet set
over medium heat until onions are tender, about 5 mins.
ADD:
2
|
Tablespoon
|
Tomato paste
|
|
1
|
Teaspoon
|
Thyme
|
|
1
|
Teaspoon
|
Oregano
|
|
1
|
Pinch
|
Cinnamon
|
Optional
|
1/3
|
Cup
|
Roasted red peppers
|
Fine
dice
|
Stir to release the fragrance
and flavor. Then ADD:
2
|
Cups
|
Cooked Kamut
|
|
½
|
Cup
|
Kamut cooking liquid
|
|
2
|
Teaspoons
|
Lime juice
|
Bring to a simmer, remove
from heat, cool slightly and stir in
¾
|
Cup
|
Romaine lettuce
|
Fine
chiffonade
|
Eating
Healthy & Delicious is a Win Win Win Situation!
Eat, Live
& Party Well
Blog post
by Chef Mark Cleveland
Avanti is
the longstanding leader in organic, sustainable, local, flavorful cuisine in
Orange County, CA.
Meaning
'forward' in Italian, Avanti Natural is a culinary philosophy that integrates
the best of traditional European and Asian healthful eating with the latest
nutritional information for optimum health.
At Avanti
Natural, we believe that you don't have to sacrifice taste to eat healthy. You can Eat Well & Live Well. Follow us on social media to see what
Avanti is up to now. We are
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YouTube and Instagram pages. Check
our blog on the website for how to recipe blogs. We’re excited to see and share your culinary creativity!
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