Packed with nutrients like protein, magnesium, fiber, and zinc, Kamut (pronounced ka-moot), also known as Khorasan wheat, is a high energy ancient grain. It has a rich and buttery flavor when cooked. Kamut is rich in antioxidants that prevent harmful oxidation. Antioxidants have the power to eradicate free radicals that occur in our bodies. Free radicals can spur disease development. Try adding more Kamut to your diet; it can aid digestion and keep things running smoothly. You can ensure that you're ingesting plenty of antioxidants to help safeguard your health. Give this zesty and spiced recipe below a try...
Kamut with Asparagus, Ricotta and Tunisian Harissa
Kamut with Asparagus, Ricotta and Tunisian Harissa
Serves: 4
Ingredients:
1 small green zucchini, very thinly sliced 1 small yellow squash, very thinly sliced 2 tablespoons fresh lemon juice 1 tablespoon extra virgin oil, plus more to drizzle 1 tablespoon Nirmala's Kitchen Tunisian Harissa 1 cup Kamut, rinsed 1 bunch asparagus, trimmed 4 radishes, very thinly sliced 1 scallion, thinly sliced on diagonal 1 cup watercress 3 ounces smooth ricotta cheese Lemon or lime zest Salt and Pepper
Directions:
Place zucchini and squash in a bowl. Add lemon juice, oil, and Tunisian Harissa spice blend. Season with salt and pepper, stir to combine. Stand at room temperature until required.
Meanwhile, place Kamut a pinch of salt and 3 cups water in a saucepan over high heat. Bring to the boil. Reduce heat to low. Simmer, covered, for 35 to 40 minutes, adding asparagus for the last 2 minutes of cooking time, or until tender and liquid is absorbed.
Spoon Kamut and asparagus onto a large serving platter. Top with harissa spiced mix vegetables, radish, scallion, and watercress. Dollop with ricotta. Drizzle with extra oil. Sprinkle with lemon or lime zest. Season with salt and pepper serve chilled or room temperature.
Creative Ways to Enjoy Kamut
Add Kamut to soups, stews, salads, and stuffings.
Try it for breakfast. Add fresh, frozen or dried berries, your favorite chopped nuts, and a drizzle of raw honey, agave, or pure maple syrup to make a Kamut breakfast bowl!
