Foods - Kamut

 

Latin Name: Triticum Polonicum

 
Description

This "King of Grains", as it was referred to by the Egyptians, is similar in shape to a rice or wheat kernel but is longer and more golden. It is also the second half of the Kamut-Spelt union that created modern wheat. Kamut is a hardier grain with a thicker husk than its commercially bred offspring. It has a soft texture, is slightly nutty/buttery in taste

Unlike "enriched" wheat products, Kamut is naturally more nutritious. It has not been bred for mass production and simplicity of harvest and thus has not had its age-old beneficial properties lost in the process.

Enjoy kamut in breads, cereal, cookies, pasta and other baked goods.

 
Cooked Kamut

(Makes 2 ¹/₂ Cups)

Ingredients:

1 cup kamut kernels/berries
1 ¹/₂ cups water

1. Bring water to a boil in 1 ¹/₂ or 2 quart (2 to 3 litre) saucepan.
2. Add kamut kernels
3. Reduce heat and simmer, covered, for 1 hour or until water is absorbed.
4. Stir lightly to fluff and salt to taste, if desired.
5. Let stand 3 minutes

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