Kamut®, a trademark variety of ancient Khorasan wheat, is relatively new to the modern world. Though its origins are unknown, rich legends surround the mysterious ancient grain. Nicknamed “King Tut’s Wheat,” the grains were said to have been discovered in the tomb of an Egyptian Pharaoh. Another tale claims Noah carried the kernels on the ark during the flood, resulting in the moniker “Prophet’s Wheat.” We may not know where it comes from, but one thing’s for sure: this grain is a nutritional powerhouse. A good source or iron, selenium and magnesium, Kamut® contains more vitamins, minerals and protein than modern wheat. A wonderful addition to soups and salads, Kamut® comes alive in this recipe. Sauteed leeks and mushroom bring out the ancient grain’s sweet taste and chewy texture.
Kamut® Pilaf with Mushrooms and Leeks
1-½ lb. assorted mushrooms, trimmed and quartered
3 cups leeks, white and light green parts sliced
1-½ cups Bob’s Red Mill Organic Kamut® Berries
1 Tbsp. fresh thyme, chopped
1 Tbsp. fresh tarragon, chopped
¼ tsp. sea salt
Salt and pepper, to taste
4-½ cups water
1 cup low-sodium vegetable broth
2 Tbsp. unsalted butter
- In a medium pot with boiling water, add Kamut® berries, cover and reduce to simmer. Cook about 45-60 minutes, until berries are plump and soft. Drain excess water.
- In a deep skillet over medium-high heat, heat the butter until it begins to bubble. Add leeks and cook for 4-5 minutes until soft. Add salt and mushrooms and cook for 7-10, until mushrooms are slightly soft and have released their juices.
- Add broth, spices and cooked Kamut® to skillet. Cook for an additional 5 minutes so some of the liquid evaporates and the flavors have combined.