Wednesday, June 27, 2012

Kamut Pilaf with Basil

Last week I served Larry kamut for the first time.

He thought the dish was good, but was a little uncertain about the kamut itself.

You see, although kamut looks like brown rice, it has more of the munchy pop of wheat kernels. Which makes sense, since kamut is an ancient form of wheat.

Once you get used to the texture, it's a great substitute for brown rice in any pilaf. And it is a highly nutritious grain, containing more protein, vitamins and minerals than wheat.

You can buy whole kamut at any health food store.

This is a fresh-tasting recipe to try it with.

Kamut Pilaf with Basil
1 tbsp olive oil
1 medium onion, finely chopped
2 medium carrots, diced in 1/4 to 1/2 inch cubes
2 cloves garlic, chopped
1 cup whole kamut
2" sprig rosemary
3 cups vegetable stock
1/2 cup chopped green onions
1/2 cup chopped fresh basil

Sauté onions, carrots and garlic in olive oil until softened, about 6 minutes. Stir in kamut and rosemary sprig. Add stock and bring to a boil. Reduce heat to medium-low, cover, and simmer until kamut is tender and stock is absorbed, 40-60 minutes. Stir in green onions and basil. Season to taste with salt and pepper.

Serve sprinkled with a little extra basil.

Serves 4

1 comment:

  1. You really need to soak the kamut overnight. Otherwise it just never cooks properly in my experience.