Hi Karen & Christine
Here's a little info. I found digging on the internet:
Kamut (kah-MOOT) is a primitive high-protein variety of wheat and takes its name from the ancient Egyptian word for wheat. Kamut berries are about twice the size of, but similar in flavor and texture to, wheat berries. Substitute kamut for wheat berries, and buy kamut flour to use in place of or alongside wheat flour. Spelt, another primitive form of wheat similar to kamut, has become fashionable among restaurant chefs. Both kamut and spelt contain a more digestible form of gluten than that found in wheat, so people with an intolerance to wheat are often able to eat these grains.
BASIC COOKING GUIDE: KAMUT WHEAT BERRIES (from
http://www.gourmet123.com/recipe.asp?recipe_id=27)
This remarkable, organically grown grain (pronounced kah.MOOT) is an ancient relative of durum wheat with origins that trace back to Egypt and the Fertile Crescent area.
Kamut wheat berries can be prepared ahead and stored in the refrigerator for use in salads and hot dishes. It makes a great pilaf with or without wild rice or it can be used in soups and stews.
3 cups water
1 cup Kamut wheat berries
½ to 1 tsp sea salt
Pour water into a large sauce pan and add desired amount of sea salt. Bring to a rolling boil and stir in the Kamut wheat berries. Bring back to a boil for 2 to 3 minutes. Reduce to a simmer, cover and cook for 1½ to 2 hours or until the grains are tender and plumped; some will have burst. Remove from heat and drain, if necessary. Fluff with a fork.
You may also prepare Kamut by soaking the grains in water overnight. Next day, drain and add 3 cups fresh, boiling water and salt. Cover and simmer as above. Check for doneness beginning at 40 to 45 minutes.
Also can read:
http://www.vegfamily.com/vegan-cooking/ancient-grains.htm
and
http://www.kamut.com/english/index.htm
Barb
