Breakfast Kamut

Last night, while wandering around MOM's (as I often do), I decided that I needed to shake things up a little bit in the food department this week.  It's been a long time since I tried a new grain, so with fall approaching, it just felt right. I decided to pick up some Kamut and Amaranth.  I've never tried either, so it was very exciting.

I'm easily amused.

I really liked what I saw on Kamut's nutrition info:

Calories 140 kcal
Fat 1.1 grams
Protein 6 grams
Carb 32 grams
Fiber 5 grams
Selenium 90 micrograms

Kamut is actually the trademarked brand name for a variety of Khorasian Wheat Bulgur.  Kamut is always grown organically, and is said by some to be the 'great-great grandfather' of grains.  That's one old arse grain.  It is higher in protein than most other grains, and has never been hybridized or genetically modified.  You can get the whole story on Kamut here.

When I got home, I decided that I was going to make the Kamut shrimp salad recipe that was on the back of the package of Kamut.  Upon further investigation, I learned that it takes 90 minutes to cook Kamut, and since it was already 7:39, and I also needed to make a batch of macaroons for this crazy thriving macaroon business of mine (who knew??), time was not on my side.  I decided to cook the Kamut while I made my macaroons and dinner, and then I would have it on hand for other meals in the future.

While the Kamut was cooking, I noticed that it had a sweet smell.  Taste-testing revealed that the sweet smell was deceptive, because Kamut has very little taste at all!  It took a lot of time and taste/texture-testing before the Kamut was done.  I actually think that I cooked mine for more like 2 hours.

Last night, I stored the cooked Kamut in a massive re-purposed glass jar.  It was a little weird looking...sort of like a science project of sorts.


It sort of resembled hominy--with its' soft interior and a hard outer "shell".

This morning, I decided to mix it with some Vanilla flavor Oikos (which I got for free.99 with my coupon from the Healthy Living Summit), and topped it with cinnamon and banana.


And, the Kamut before I mixed it all up.


The verdict:  This combination worked well.  I really liked the chewy/crunchy combination of the kamut.  It wasn't incredibly flavorful, but did add a nice nuttiness to the mix.

I'll eat it again, but I think that next time I boil the kamut, I will add raisins or dates (if I'm having for breakfast), or use veggie broth for a savory dish.

I'm actually pretty excited about experimenting with Kamut.  Does anyone have any cool recipes?

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