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Kamut: Pharaoh’s Grain

on May 17, 2012

I must admit, I like to think I am pretty good about looking into new food items, so when Kamut was brought to my attention, I was completely clueless.  I had never heard of this grain commonly referred to as “Pharaoh’s Grain” due to it being around since the Ancient Egyptians.  I was especially drawn to Kamut since it is one of the only grains that has not been genetically modified, which means that all Kamut is organic as well.

Kamut is packed with protein, with a single serving containing 11g or just around 22% of your daily protein requirements.  Since it is high in protein, Kamut also contains an abundance of amino acids.  Kamut also contains 24% of your daily amount of several B Vitamins which are essential for nerve function and cell repair.

Since Kamut contains only a small amount of gluten, many who suffer from wheat allergies use this product as an alternative which is one of the reasons why it is slowly becoming more popular.

Kamut is available in powder, seeds, often made into couscous, bulgar, etc, since it is much larger than other wheat products, and some people even use the Kamut berries to juice with.

How to cook Kamut

1.Stove Top Method

Soak 1 cup Kamut overnight. Then add 3 cups water and bring it to a boil, Add a pinch of salt (if needed), bring the heat to low and simmer for 40-45 minutes or until tender.

Note: Not soaking it would increase the cooking time substantially. 1-1/2 to 2 cups of water suffices for the grain to cook to a chewy texture.

2.Pressure Cooker Method

Although the need to soak in this method is not necc. it sure helps in the cooking process. Start off with 1-1/2 cups of water, test it out if it meets your texture and increase water if needed.

3.Steamer Method

1 cup Kamut, use 2-1/2 cups of water. Place it in a steamer and it takes approx. 1 hour.

 

Sources:

http://chefinyou.com/2009/08/how-to-cook-kamut/

http://survivalacres.com/information/kamut.htm


One response to “Kamut: Pharaoh’s Grain

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