The history of this ancient wheat grain is a bit mysterious. Some say that Noah brought Kamut kernels along on the ark, hence the nickname “Prophet’s Grain.” Others call Kamut grain “King Tut’s Wheat,” claiming it was found in the tomb of an Egyptian pharaoh. Though its origins are debated, there’s no arguing the fact that Kamut wheat is healthy and delicious. The firm texture and rich, nutty flavor make this heirloom grain a great addition to pilafs, soups, and cold salads.
Kushari is a popular dish sold by street vendors in Cairo. We’ve used Kamut berries instead of the traditional rice for a unique interpretation of this hearty Egyptian food.
• 1 cup Kamut® Berries
• 1 cup lentils
• 1 cup whole grain elbow macaroni
• 4 medium onions, halved and thinly sliced
• 1/4 cup olive oil
1. Prepare Kamut berries according to basic cooking instructions on this package. Place lentils and 3 cups water in a pot. Cover, bring to a boil and cook for 2 minutes. Reduce heat to low and simmer until tender, 25-30 minutes. Drain off any excess water.
Bob’s Red Mill Natural Foods, a distinctive stone grinding miller of whole grains, was founded in 1978 with the mission of moving people back to the basics with healthy whole grains, high-fiber and complex carbohydrates. Bob’s Red Mill, now an employee-owned company, offers a diverse line of more than 400 all natural, organic and gluten-free flours, cereals, meals and mixes for pancakes, breads and soups that are available throughout the world. With its dedicated gluten-free manufacturing facility and strict organic protocols, the company has emerged as a leader in providing safe and delicious natural, organic and gluten-free products.
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