What is Kamut?

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That is the question I asked myself in the aisle at the farmers market last weekend, as I stared at the container of grains that looked slightly plumper than brown rice. I vaguely remembered reading something somewhere about kamut being awesome but had no idea where or why. Of course, I decided the answer was to just buy the stuff and figure it out in the kitchen. I’m so glad I did!

My nutritionist pal Kip told me that kamut is a whole grain along the lines of wheatberry. You can pretty much treat it like brown rice, though it’s got a chewier texture and nuttier flavor. It’s got more protein than regular wheat and more vitamins and minerals, too!

Obviously, my first instinct with a new grain was to whip something up in the ol rice cooker.

Kamut with Veggies and Pecans
In the grain part of your rice cooker, mix 1 c kamut with 1.5c water, 2 minced cloves of garlic, and a pinch of white pepper. Give everything a good stir and set aside.

Then, chop up and add to the steamer basket:

• 1.5c baby bok choy
• one baby vidalia or a handful of scallions
• a handful of carrots
• 1/2 block of tofu
• 4oz mushrooms of your choice

Stack the steamer basket on, hit cook and wait for the magical click that says dinner is ready!

Stir up the veggies and kamut, topping each bowl with a handful of pecans, a tablespoon or so of olive oil, and a little soy sauce. You can also add nutritional yeast, if you dig that sort of thing.

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