Basic Cooked Kamut Wheat Berries
Kamut 2/18/16
Amount
|
Measure
|
Ingredient
|
Prep
Method
|
1
|
Cup
|
Wash Kamut well and soak in fresh clean water for 8 hours or
overnight. I use a strainer in a
bowl for easy rinsing. And feel free to sprout it for a few days if so inclined. 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
|
|
½
|
Teaspoon
|
Soy sauce
|
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 either remove the lid and let the remaining liquid reduce down, or use
the kamut and its broth together or separately in a wide variety of ancient
grain dishes.
Yield: Basic
kamut yields a generous 4 cups of cooked kamut.
-->
Mediterranean Kamut
Kamut 2/18/16
Amount
|
Measure
|
Ingredient
|
Prep
Method
|
1 ½
|
Tablespoons
|
Evoo
|
|
2/3
|
Cup
|
Onion
|
Diced,
1 small onion
|
1
|
Clove
|
Garlic
|
minced
|
1/8
|
Teaspoon
|
Sea salt
|
|
1/8
|
Teaspoon
|
Black pepper
|
|
1
|
Tablespoon
|
Dry vermouth
|
Optional
|
½
|
Cup
|
Fennel
|
Diced,
optional
|
2/3
|
Cup
|
Roasted red peppers
|
Diced
|
¼
|
Cup
|
Water
|
Sweat all in a skillet set
over medium heat until onions & fennel are tender, about 10 to 15
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
1
|
Cup
|
Romaine lettuce
|
Fine
chiffonade
|
½
|
Cup
|
Sliced black olives
|
|
½
|
Cup
|
Italian parsley
|
Rough
chop
|
This recipe makes a generous
quart of Mediterranean kamut.
Serve cold, room temp or warm.
As we have done for several years now, we whip up a huge batch of 600 samples to serve at the Natural Products Expo West at the Anaheim Convention Center in early March. Here we are in 2016 and we were a whole ancient grain flavor HIT.
As we have done for several years now, we whip up a huge batch of 600 samples to serve at the Natural Products Expo West at the Anaheim Convention Center in early March. Here we are in 2016 and we were a whole ancient grain flavor HIT.
Our favorite moment was with Chef Mark's newest fan, lil River, who had Kamut for the first time and then had another cup.
Eating
Healthy & Delicious is a Win Win Win Situation!
Eat, Live
& Party Well
Blog post
by Chef Mark Cleveland
Chef Mark
Cleveland has joined the team of Hungry Harvest creating recipe & culinary
content for success in the kitchen with the amazing produce in each weekly Hungry
Harvest box. Visit www.hungryharvest.net/recipes/ for recipes, photos & More! Follow HungryHarvest and ChefMarkCleveland on Instagram
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