How to Cook Kamut + Delicious Kamut Recipes - Glue & Glitter (2024)

FAQs

How to Cook Kamut + Delicious Kamut Recipes - Glue & Glitter? ›

Rinse the kamut and drain in a colander. Add water, berries and salt to a medium saucepan and bring to a boil over high heat. Reduce heat to low, cover and cook for 1 to 1 ½ hours or until berries are soft and water has been absorbed. Alternately, soak the berries for an hour or overnight.

Rinse the kamut and drain in a colander. Add water, berries and salt to a medium saucepan and bring to a boil over high heat. Reduce heat to low, cover and cook for 1 to 1 ½ hours or until berries are soft and water has been absorbed. Alternately, soak the berries for an hour or overnight.

For best results, soak Kamut® berries in water overnight, then drain. Bring 2 quarts of water to a boil in a pot with salt. Add Kamut®, return to a boil, then reduce the heat to medium-high and boil uncovered until soft, about 40–60 minutes. Drain off cooking water, then serve.

Combine 3 cups water, ½ tsp salt and 1 cup cereal in a slow cooker. Stir well. Cover and cook on low for 3–4 hours or high for 1–2 hours. Stir well and serve.

In a large saucepan, bring 8 cups liquid to a boil, then add kamut and return to a boil. Reduce heat to medium-high and boil without a lid until kamut is soft to your liking, about 45 to 60 minutes. Drain off excess liquid and serve as desired.

You do need to rinse your Kamut if you are cooking it whole. Wash kamut in a sieve or strainer in the sink before soaking. After rinsing, soak the Kamut in fresh water for 6-8 hours or overnight before cooking.

If you've been eating whole grains, nuts and seeds for years without soaking, don't stress. A small amount of phytic acid is reduced just by the cooking process alone. But for minimal effort, you can significantly improve the digestibility and nutrition of these important foods.

Kamut is highly beneficial for cardiovascular health due to the high levels of magnesium it contains. Magnesium helps to lower blood pressure and reduce the risk of heart disease. It also helps to maintain healthy nerve and muscle function, and it is essential for bone health.

The whole Organic Kamut Berries can be used in place of wheat berries or rice in recipes like pilafs, casseroles, and both warm and cold salads.

Quinoa is a good choice for weight loss because it is low on the glycemic index and reduces food cravings. If you are looking for foods that will give you more energy, Kamut is the right choice. Kamut is high in protein, fiber, and fatty acids, which all promote high energy levels.

Can I eat Kamut everyday? ›

Kamut wheat is safe for consumption in food amounts. Keep in mind that Kamut does contain gluten. It is known to have less gluten than whole wheat products and to be more easily digested, but if you have a severe gluten intolerance, like celiac disease, you want to avoid consuming Kamut.

Kamut has a nutty flavor with kernels measuring two to three times the size of most wheat. The grains are light tan in color, while the flour is more golden than the typical wheat variety.

Beyond Rice

It's easy to explore the more exotic grains like Kamut®, amaranth and teff when their cook-time is entirely self-monitored. In general, when cooking different grains in a rice cooker, use the grain to liquid ratio you would normally use in a pot.

Grains like wild rice, kamut, and quinoa, are high-quality sources of carbohydrates, the body's preferred source of fuel. Whole grains also contain fiber, a type of non-digestible carbohydrate that helps maintain a healthy gut, as well as regular digestion, and lower blood sugar and cholesterol levels.

Depending on the form it comes in, Kamut can be added to breads, pasta, pilafs, side dishes, salads, soups and stews. Before cooking the whole grains, they can be rinsed and soaked for up to 24 hours to reduce the cooking time.

Unmilled kamut berries boast an impressive shelf life, potentially lasting for 30 years or more under optimal conditions. The longevity of kamut flour is shorter; typically, it remains fresh for 6 to 12 months when kept in a cool, dry place inside an airtight container.

Whole grains are wonderful in flavor and I'm glad you are using those such as millet. Soaking is not necessary but it does appear to make it easier to digest and breaks down the phytic acid that blocks absorption of some nutrients.

However, wheat flours (such as whole wheat, spelt and kamut) and rye flour contain high levels of phytase. Therefore, adding a small amount of rye flour (or rolled rye flakes) to your oat or corn acid-soak will help to reduce the high levels of phytic acid found in these grains.

The whole Organic Kamut Berries can be used in place of wheat berries or rice in recipes like pilafs, casseroles, and both warm and cold salads.