Kamut is distantly related to this wheat but has a more flavorful taste.
Kamut is the brand name of a variety of grain distantly related to modern durum wheat. Look for it in health food and specialty stores sold ground as flour or in whole grain kernel form. Kamut kernels cook up two to three times larger and taste sweeter than wheat, but you can interchange the two in recipes. According to Purdue University, the protein content of kamut averages 20 to 40 percent higher than wheat, and its naturally sweet, buttery flavor needs few additional seasonings compared to other grains. Try this exotic whole grain for a healthy alternative to wheat in your diet.
Instructions
1. Bring 3 cups of water to a boil over high heat in a saucepan.
2. Add 1 cup of kamut kernels to the boiling water.
3. Cover the pan and reduce the heat to low and cook for 90 minutes to 2 hours or until tender to make 2 ½ cups of cooked kamut.
4. Consume the cooked kamut as a side dish like rice, or substitute it for cooked wheat berries in any recipe.
Tags: cooked kamut, distantly related, than wheat, whole grain