One of the things I love most about being a food blogger is working with new foods. Brands send me samples that I get to “play” with. Sometimes, those brands and foods are ones that I know and love. Some are things I’ve never heard of, like Kamut.
When a box of Kamut arrived at my door, I was a little confused. First, I was expecting Greek Yogurt… second, I had never heard of Kamut. As it turns out, Kamut is an ancient form of wheat, and it’s chewy, nutty and pretty delicious.
Having had no experience with Kamut before, I just followed the directions on the side of the bag and then improvised.
Sure, I buried the Kamut among a ton of rice and vegetables in a pilaf, but those little Kamut berries added a chewiness to the pilaf that was quite nice. And everyone in the family ate it!
Sometimes it can be intimidating trying new foods… but I always say go for it! At the end of the day, what do you have to lose??
Oh – and Kamut … I’ll definitely be making another pilaf with it again soon and maybe even a Kumut side dish of some kind. My creative juices are flowing!
Have you ever cooked with Kamut?? What’s your favorite preparation?
- 1/4 cup Bob's Red Mill KAMUT Khorasan wheat (cooked according to the package)
- 1/2 brown onion, chopped fine
- 1 teaspoon olive oil
- 1 cup Basmati Rice
- 2 cups chicken stock
- 1/4 cup steamed broccoli - chopped fine
- 1/4 cup steamed peas
- 1/4 cup sliced almonds
- In a medium sized, heavy bottom sauce pan, heat up olive oil and sweat onion until translucent.
- Add rice and toast until a nutty aroma emerges - about 3-5 minutes.
- Add chicken stock. Bring to a boil and then lower to a simmer and cover.
- Cook for 20-25 minutes until all of the liquid has been absorbed. Do not peek before 20 minutes!!!
- Once the rice has cooked, in a large bowl mix in the cooked kamut, steamed broccoli, sliced almonds and peas.
- Serve as a side dish.
- Measure all ingredients
- Sweat onions
- Toss pilaf together