Kamut® Brand Khorasan Wheat (You will want to try this!)

***The following is a guest piece that was written for Two Dancing Buckeyes by another “dancing buckeye”, Tara (Castelucci) Blyth, who also grew up in central Ohio and attended dance school and high school with one of this site’s creators.  Tara now is a part of the family-owned business Kamut International, whose khorasan wheat product is gaining popularity around the globe for its exceptional nutritional profile. We are grateful to Tara for sharing her thoughts and two delicious recipes, which you will find below….you’ll see — you will want to head out right away to pick up the ingredients to make this tonight!***

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The food I grew up on in Ohio was pretty basic—mostly meat and potatoes. My mom would ask me most nights, “Boiled, Baked, Fried, Mashed, or Scalloped”. My choice of vegetables either came from a can or frozen package, and salads were exclusively made with iceberg lettuce. Rice (always white), was only consumed at Peking Restaurant or in desserts, like rice pudding or heavenly rice.

While I’m thankful my mother made home-cooked meals for me every night, I am also thankful my food world has expanded….and expanded as I have moved and travelled the world. Working alongside my husband in his family’s business, Kamut International, involves us being on the road about 150 days a year. It is an exciting life and while I enjoy seeing (and tasting) the world, sometimes it makes grocery shopping and cooking a challenge.

Before I started working for this company my cooking was in a serious rut; now I am surrounded by food every day and really enjoy trying new things in the kitchen. One thing I realized is that you don’t have to kill yourself to make a delicious, healthy meal (thank goodness). I’m sure I am a little biased since I work for an organic grain company; but organic, whole grains are one of my favorite things to use in the kitchen. Quinoa…yum! Barley in soup and Buckwheat pancakes…amazing.

Here are two of my favorite recipes using KAMUT® Brand wheat berries. Most people don’t realize that “KAMUT” isn’t the name of a grain (it is actually called khorasan) but a brand name that guarantees certain attributes in the grain. For instance, any KAMUT® brand wheat must be grown organically and every field is tested for certain nutritional and purity standards. I especially enjoy the berries because they are so versatile and easy to make (just boil water, add the berries, simmer then drain). You can add your favorite ingredients, add to soups or salads and serve them hot or cold. Wheat berries can be a side dish, or take center stage on the plate.

Mediterranean KAMUT® Salad:

2 Cups KAMUT® Brand Khorasan berries
4 Cups Water
4 Stalks Diced Celery
1 Red Sweet Pepper, diced
½ Cup Sliced Black Olives
⅔ Cup Feta Cheese, crumbled
½ Cup Chopped Parsley
¼ Cup Chopped Cilantro
¼ Cup Olive Oil
2 Tablespoons Balsamic Vinegar
¼ Teaspoon Sea Salt
⅛ Teaspoon Fresh Ground Pepper

Preparation:
To cook KAMUT® Brand khorasan wheat: Rinse the grain and place in pot with water, salt and pepper. Bring to a boil, cover and simmer for 1.5 hours or until the grains are plumped and a few have burst. Remove from heat, if necessary drain excess liquid. TIP: to cut cooking time in half, you can soak the berries in water overnight.

To prepare salad: Place the grain in a salad bowl; if just cooked, allow to cool to room temperature. Simply add in all remaining ingredients and mix well. Adjust seasonings, adding additional salt and pepper to taste. Let salad stand 15 to 30 minutes before serving. Refrigerate after serving.

KAMUT® khorasan pilaf:

Ingredients:

1 Teaspoon Olive Oil
1/2 Diced Onion
1 Red Pepper
1/2 Cup Sliced Mushroom
1 Small Chopped Zucchini
1 Cup KAMUT® Khorasan Berries
1/4 Cup Tamari
2 Tablespoon Chopped Fresh Parsley
2 Tablespoon Chopped Fresh Cilantro
Fresh Ground Pepper

Preparation:

In saucepan bring 3 cups of water to boil. Add 1 cup KAMUT Khorasan berries. Reduce heat and simmer until tender, about 1 to 1.5 hours. Drain water and set aside.

Sauté onions, red pepper, mushrooms, and zucchini in oil. Add cooked KAMUT Khorasan berries, tamari, parsley, cilantro, and pepper. Stir until heated through. Garnish with fresh cilantro and serve.

For more information on the Kamut International (along with yummy recipes and nutritional info) please visit www.kamut.com.

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2 Comments

  1. Alan Buckle

     /  July 30, 2013

    Why do you call the grains “berries”? Berries are something else and the use of this term is grossly misleading. I spent a lot of time finding out how to cook the grain!

    Reply
  1. How to beat the heat and not go hungry — some tips from a foodie living without central A/C « Two Dancing Buckeyes

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