Plus A Simple Kamut and Veggie Salad Recipe
You probably have learned enough about grains but there’s a type of grain we don’t hear about very often: it’s Kamut. Although it stands by its own name, it is actually an ancient variety of wheat and is also called Khorasan wheat.
What makes Kamut an interesting grain is that it actually has quite a bizarre history. It has a long, varied and almost forgotten past but it is known to have come from the Middle East, particularly in Egypt. To know more, here’s everything about it and how to cook Kamut, plus a Kamut recipe you can try at home.
- What is Kamut?
- How to Cook Kamut
- Kamut Grain Recipe
- Nutrient Content
- Wrapping It Up
What is Kamut?
Kamut is an ancient grain from the Middle East specifically grown in Egypt and Iran. The word ‘Kamut’ is an Egyptian term for ‘wheat’. It is also called Khorasan wheat because there has also been a theory that it originated in Iran. Kamut was formerly called Khorasan wheat but it got its name ‘Kamut’ from the brand name which Khorasan wheat grain and flour were sold.
Kamut’s origin trails down to Egypt and Iran and was believed to have been found in the Egyptian tombs. Kamut is an ancient grain that was reintroduced in the modern market and has actually been trademarked to assure that every bit is grown organically. Although it has a pleasant taste and contains remarkable nutrients, this has not been significantly hybridized.
Kamut grains are big, buttery and thin oval-shaped and look similar to brown rice, only slightly more elongated and plumper. They are also noted for their humpback shape and their lovely golden amber color. When cooked, they become much more gorged and fluffier.
Tastes and Texture
Kamut, when cooked, is chewy and has a sweet nutty flavor. It is also juicy and has a pleasantly soft texture.
How to Cook Kamut
Cooking Kamut is just similar to how you cook other types of grains but soaking is an important step in cooking this ancient grain. Although soaking is not totally required, it might take longer for you to completely cook Kamut if unsoaked.
How to Cook Kamut in an Instant Pot
11-in-1 Instant Pot:
This is the quickest way to cook your Kamut with lesser effort as you will just put everything together and let the pressure cooker do the rest.
- Pour 3 cups of water into the pressure cooker.
- Add 1 cup of Kamut grains.
- Add 1 1/2 teaspoons of canola oil and close the lid.
- Set the instant pot to cook on high heat.
- Cook for 10-15 minutes, and then let the pressure release naturally.
- Drain Kamut from any excess liquid and serve as you wish.
How to Cook Kamut in the Rice Cooker
We shall still follow the 3:1 ratio for water and grains.
- Wash the Kamut grains with cold water.
- Pour 3 cups of water and 1 cup of Kamut into the rice cooker.
- Turn the rice cooker on and choose the “brown rice” setting.
- Leave for about 45-60 minutes until cooked.
- The rice cooker will click or beep when Kamut is cooked
How to Cook Kamut on the Stovetop
You can follow the instructions on the labels of your prepacked Kamut. Some would suggest for the Kamut grains to be soaked overnight before cooking but this is not totally required. If you do soak, drain before following the directions below.
- Add 1 cup Kamut to 3 cups boiling vegetable broth or water. Reduce the heat to low.
- Cover the pot, and let the soaked grains simmer for 30-40 minutes. Unsoaked grains need 45-60 minutes.
- Your Kamut is ready when it’s chewy and tender.
- (If the grains were soaked before cooking, there may be some liquid left in the pot. Drain it off before serving.)
- Serve warm.
Kamut Grain Recipe
Cooked Kamut grains are one of the best ingredients to be mixed with different fruits and vegetables and make a salad. Roasted veggies, in particular, also make the best pair for Kamut! Here is an idea of how to make a delectable dish made from Kamut:
Kamut Salad with Bell Peppers and Cucumber
Key Details of the Recipe
|Yield:||5 ½ Cups|
|Prep & Cooking Time:||20 Minutes|
|Flavor & Texture:||Nutty and slightly tangy|
For the Marinate:
- 2 cups cooked Kamut
- 3 tablespoons (40g) red wine vinegar
- 1/2 teaspoon kosher salt
- 1/2 green bell pepper, chopped
- 1/2 red bell pepper, chopped
- 1 medium cucumber, chopped
- 4 green onions, white and green parts, chopped
- 2 ears corn
- 1/4 cup drained capers
- 1/4 cup black olives
- To marinate, add the vinegar, and salt and add the cooked Kamut in a large mixing bowl. This is so the Kamut can soak up the vinegar just a bit, slightly “pickling” the grains.
- Leave for at least an hour.
- Add the veggies and the rest of the ingredients.
- Season with salt and pepper and adjust accordingly.
- Serve immediately.
Kamut Salad is ready to eat as soon as it’s done but can be made a day ahead of time, just leave it covered and stored in the fridge properly.
Per Half Cup: 78 Calories; 0g Tot Fat; 0g Sat Fat; 0mg Cholesterol; 149mg Sodium; 17g Carb; 1g Fiber; 2g Sugar; 3g Protein.
Wrapping It Up
There seems to be no reason not to like Kamut. Its larger and plumper grains make it a great choice to eat with veggies with varied salad dressings.
Although it isn’t much clear, it was assumed to be a staple in ancient cultures but was lost and forgotten for many generations. It wasn’t until the 20th century when an American pilot was given a few grains and sent them to his family in Montana to be planted.