Kamut (pronounced ka-moot) is a trademarked name given to khorasan wheat. Thought to be the cousin of durum wheat, it belongs to the Triticum turgidum family and is very similar to bulgur wheat. Kamut has a rich and buttery flavor. I use kamut two to three times a week instead of brown rice or whole wheat pasta. I love the way it feels in my mouth, especially with strawberries infused with balsamic vinegar and brown sugar, freshly chopped herbs , creamy goat cheese and crispy leeks. It’s a wonderful recipe, and it’s healthy.
Healthy recipe: Kumat salad
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Kamut in this salad is easy for the body to digest, and as it has more proteins, lipids, vitamins, minerals and amino acids than common wheat. Cabarrus Health Alliance photo
Mark Allison, Executive is Chef of Culinary Innovation at the Cabarrus Health Alliance. Check out www.cabarrushealth.org/cookingclasses for more recipes and a list of upcoming cooking classes with Chef Allison.
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