Kamut: Switch Your Whole Grains Up a Notch

Kamut grain is an ancient variety of wheat berries with higher levels of protein than common wheat and more Vitamin E. Kamut is a nutritious source of iron, fiber, zinc and magnesium. 

Kamut was given its name by Mack and Bob Quinn, a father-and-son team of Montana organic farmers who came into possession of one of the last jars of the seeds in the late 1970s. Through their organization, Kamut International, the Quinns now oversee research and production for a growing worldwide market. As it's trademarked, the wheat has never been altered by modern plant-breeding programs.  

Kamut flour is amber in color and has a smooth, buttery flavor. It is especially good in recipes such as biscuits, challah and sugar cookies as it brings out the flavor of the flour.

Kamut flour has remarkable versatility. This homemade pasta is made with a flour mix containing equal parts of Kamut, whole wheat, all-purpose and semolina flours.

  
Kamut, Carrot & Raisin Salad

(1 cup)

Bring water to a boil in a pot with a tight-fitting lid.  Add Kamut grains. 

Cover, reduce heat to low and simmer for 45-60 minutes. 

Drain off any excess liquid.

2 cups water

1/4 cup Kamut grain

Mix carrots, raisins, orange juice, honey, cinnamon, olive oil and nuts with grain.

Refrigerate overnight to develop flavors.

¼ cup carrots, peeled and shredded

2 tablespoon raisins

3 tablespoon orange juice

1 teaspoon honey

¼ teaspoon cinnamon

2 teaspoon olive oil

2 tablespoon toasted pecans.

Garnish with fresh grated nutmeg.