This ancient grain is known for its incredible nutritional benefits. Kamut wheat berries that can be ground into flour or cooked whole. Cooked Kamut looks and tastes similar to rice, Kamut having a nutty taste and more of a round shape. Cooking with Kamut is very simple and it makes a hearty meal.
Prep
Kamut is super easy to cook with and does not require a lot of prep.
If you are grinding your Kamut into flour you do not need to rinse beforehand. Rinsing would cause the flour to have extra moisture and pack together too easily.
If you do need to rinse your Kamut before grinding, you can spread them out on a baking sheet and place them in the oven at a low temperature for a few minutes.
Doing this will remove the moisture so the wheat berries can be ground into flour.
You do need to rinse your Kamut if you are cooking it whole. Wash kamut in a sieve or strainer in the sink before soaking. After rinsing, soak the Kamut in fresh water for 6-8 hours or overnight before cooking.
Cooking
Kamut is simple to prepare, and makes a very filling base. It can be used to make pilaf or added to salad.
It does not have much flavor when cooked plain, so cooking it with extra spices can help add some flavor.
Cooking it with stock or broth instead of water is another way to add flavor.
In a medium-size pot, add kamut and broth or water.
Bring to a boil and add a pinch of salt. Cover and reduce heat, let simmer for about 40 minutes to an hour.
They should be tender when fully cooked. Serve with your favorite vegetables, herbs, or seeds.
Grinding Kamut into flour is also a great use for it. It can be made into bread and many other baked goods.
Storing
Kamut flour stores much longer when placed in the freezer instead of the cabinet. It lasts for about 12 months in the freezer or 5-6 months if stored in a dry place.
Cooked Kamut can be stored in the refrigerator for up to 4 days or frozen for 7-8 weeks.
When storing whole, uncooked Kamut, keep it in a airtight container or sealed bag in a cool, dry place.
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