Switch Your Whole Grains Up a Notch

Kamut grain is an historic number of wheat berries with larger ranges of protein than frequent wheat and extra Vitamin E. Kamut is a nutritious supply of iron, fiber, zinc and magnesium. 

Kamut was given its identify by Mack and Bob Quinn, a father-and-son staff of Montana natural farmers who got here into possession of one of many final jars of the seeds within the late 1970s. Through their group, Kamut International, the Quinns now oversee analysis and manufacturing for a rising worldwide market. As it is trademarked, the wheat has by no means been altered by trendy plant-breeding packages.  

Kamut flour is amber in shade and has a clean, buttery taste. It is very good in recipes resembling biscuits, challah and sugar cookies because it brings out the flavour of the flour.

Kamut flour has exceptional versatility. This do-it-yourself pasta is made with a flour combine containing equal components of Kamut, entire 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, scale back warmth to low and simmer for 45-60
minutes. 

Drain off any extra liquid.

2 cups water

1/four cup Kamut grain

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

Refrigerate in a single day to develop flavors.

¼
cup carrots, peeled and shredded

2 tablespoon raisins

three tablespoon orange juice

1 teaspoon honey

¼ teaspoon cinnamon

2 teaspoon olive oil

2 tablespoon toasted pecans.

Garnish with contemporary grated nutmeg.

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