November 18th, 2014 
brucetretter 
Ever since learning about flavorful, nutritious, and versatile quinoa (pronounced “keen-wah”) a few years ago, I’ve been looking for and experimenting with grains I’d never tried before. Recently, I found Kamut, which is a brandname derived from the ancient Egyptian word for “wheat”. Kamut, also known as khorasan wheat, is native to Afghanistan and Iran but is now grown in the US and Canada.
According to strict Kamut trademark requirements, Kamut grown today must be certified organic and cannot be hybridized (bred) with any other variety of wheat. The grain itself is 2-3 times larger in size and contains 20-40% more protein than durum wheat. Because of its sweet, buttery, nutty flavor and pleasantly chewy texture, Kamut is a terrifically flavorful substitute for rice or pasta with uses that are limited only by your imagination.
Here’s what you need to cook Kamut on the stove.
Regarding cooking, for quicker and better results, I highly recommend soaking Kamut in water overnight as shown in step 1 of the step-by-step picture book recipe you can download by clicking any picture on this page.
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