Kamut (pronounced ka-moot) is a trademarked name given to khorasan wheat, thought to be the cousin of durum wheat as they both belong to the Triticum turgidum family. Kamut has a rich and buttery flavor, it’s easy for the body to digest, and very similar to bulgar wheat as it has more proteins, lipids, vitamins, minerals and amino acids than common wheat. It also has a clear advantage compared to modern wheat because it contains up to 40 percent more protein, is richer in zinc, magnesium and selenium as well as many polyphenols and fatty acids. You could say it’s a superfood, easy to cook and cheap and full of nutrition. To be honest I use kamut 2 to 3 times a week instead of brown rice or whole wheat pasta, I just love the mouth feel of this great product, so add some strawberries infused with balsamic and brown sugar, freshly chopped herbs and top with creamy goat cheese and crispy leeks. It’s a wonderful recipe my dear – and its healthy!!!!
Additional information – Kamut is an excellent crop for organic farming because it produces high-quality wheat without the need for artificial fertilizers or pesticides — this is because the crop has a high tolerance for diverse organic conditions, and similar to other cereals, it yields well.
2 cups kamut
4 cups low in sodium vegetable stock
2 cups strawberries, hauled and cut into quarters
3 tablespoons balsamic vinegar
2 tablespoons brown sugar
2 tablespoons of olive oil
1 leek, washed and cut into thin strips (optional)
1 tablespoon freshly chopped basil
1 tablespoon freshly chopped mint
3 tablespoon extra-virgin olive oil
¼ cup goats cheese, crumbled
How to cook:
Place a large saucepan over a medium heat on the stove, add kamut and stock, bring to a boil, then turn down to a simmer, cook for 20 to 25 minutes or until all the stock has been absorbed and the kamut is tender. Remove the pan from the stove, and allow the kamut to cool.
Place the strawberries in a small bowl, pour over the balsamic vinegar, sprinkle with brown sugar, and allow to macerate for at least 15 minutes while the kamut cools.
Take a frying pan and place on a medium to high heat, pour in the oil, when hot cook the strips of leek in batches until crispy, remove and place on dish paper to absorb the oil.
To assemble, take a large salad bowl, spoon in the cold kamut, stir in the chopped herbs, oil, and cheese, scatter over the strawberries and top with the crispy leeks.