Guest guest Posted May 4, 1999 Report Share Posted May 4, 1999 Hi, I'm sorry I'm new to this & just don't know what Kamut is... Anyone? Judy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 4, 1999 Report Share Posted May 4, 1999 I've never used kamut myself & cannot offer any words of wisdom about it, but I did find these recipes for you: * Exported from MasterCook * Honey Spice Kamut Bread Recipe By : Veggie Life Magazine, November 1998, page Serving Size : 1 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup warm water 2 packages dry active yeast 1 1/2 cups warm soy milk 2 tablespoons canola oil 1/2 cup honey 1 large egg or equivalent vegan egg substitute 3 cups kamut flour 1 teaspoon cinnamon 1 teaspoon nutmeg 1/2 teaspoon salt 3 cups spelt flour Cooking spray or oil Makes 2 loaves 1. In a small bowl, stir together water and yeast. Cover and set aside for 7 to 10 minutes. 2. In a medium mixing bowl, mix together soy milk, oil, honey, and egg. Set aside. 3. In a large mixing bowl, stir together kamur flour, cinnamon, nutmeg, and salt. Combine milk mixture and yeast mixture, and mix thoroughly. Gradually stir in spelt flour. 4. Turn dough onto a lightly floured surface, and knead for 4 to 5 minutes, or until the dough is slightly elastic (don't overknead.) Cover dough with a towel, and let rise for 1 to 2 hours, or until doubled in size. 5. Lightly spray or brush a large baking sheet with oil. Punch down dough and divide in half. Shape each half into an oblong loaf and place loaves on baking sheet, about three inches apart. Cover with a towel and let rise for 1 to 2 hours, or until doubled in size. 6. Preheat oven to 350F. Bake loaves for about 45 minutes, or until they sound hollow when tapped. Let cool for 10 minutes, then transfer loaves to a wire rack and cool completely before slicing. OVO/VEGAN PER SERVING: 158 CAL (14% from fat). 5g PROT, 2.5g FAT. 30g CARB, 52mg SOD, 11mg CHOL. 3g FIBER - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Kamut Kitchiri Recipe By : Vegetarian Times Magazine, March 1998, page 40 Serving Size : 6 Preparation Time :0:00 Categories : Beans And Legumes Grains And Cereals Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup kamut -- rinsed and drained 4 cups water 1 cup green lentils -- rinsed and drained 2 tablespoons vegetable oil 1 cup chopped onion 2 cloves garlic -- minced 2 teaspoons ground coriander 2 teaspoons cumin seeds 2 whole cloves 3 cardamom pods -- lightly crushed 2 bay leaves 1 3 inch stick cinnamon 2 teaspoons tomato paste 3 cups vegetable stock or broth Salt and freshly ground black pepper -- to taste Chopped cilantro for garnish 6 SERVINGS VEGAN Grains have always played a large role in mid-Eastern cooking with each country choosing its own way of flavoring. Here, borrowing from the rich and robust cuisine of India, the combination of kamut and lentils makes a wonderful supper or brunch dish. In medium saucepan, combine kamut and water and bring to a boil. Reduce heat to low. Cover and cook until grains are chewy but nor hard in center, about 2 hours. Remove from heat, drain if necessary and transfer to medium bowl to cool. Meanwhile, in small saucepan, combine lentils and enough boiling water to cover. Set aside 30 minutes. Drain. In large saucepan, heat oil over medium heat. Add onion and garlic and cook, stirring often, until onion is soft, 5 minutes. Add spices, bay leaves, cinnamon stick and tomato paste. Cook, stirring constantly, until fragrant, 1 minute. Add stock and bring to a boil. Add kamut and lentils. Reduce heat to low, cover and simmer, stirring occasionally, until lentils are tender and liquid is absorbed, about 20 minutes. Discard cinnamon stick and bay leaves. Season with salt and pepper. Serve sprinkled with chopped cilantro if desired. PER SERVING: 190 CAL.; 8G PROT.; 6G TOTAL FAT (0 SAT. FAT); 31G CARB.; 0 CHOL.; 502MG SOD.; 6G FIBER. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Kamut Vegetable Salad Recipe By : Slow Cooking, Joanna White Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup whole grain kamut 3 cups water 1/2 teaspoon salt 1 cup chopped celery 1 cup chopped red cabbage 1/2 cup diced red peppers 1/4 cup diced green onions 1/4 cup diced red onion 2 tablespoons fresh chopped cilantro -- (to 4 tbsp) Balsamic Vinaigrette: 1 cup olive oil 1/3 cup balsamic vinegar 1 teaspoon Dijon mustard 1 teaspoon sugar -- (to 2 tsp) salt & pepper to taste Place kamut, water, and salt in slow cooker. Set on low and cook 8 to 9 hours. Allow grains to cool thoroughly. Mix in celery, cabbage, peppers, red and green onion, and cilantro. Make vinaigrette to moisten. Balsamic Vinaigrette: Mix all ingredients to together in a food processor or blender. Taste and add additional seasonings to your personal taste. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Kamut, Beet And Orange Salad With Dijon Dressing Recipe By : Vegetarian Times Magazine, March 1998, page 41 Serving Size : 6 Preparation Time :0:00 Categories : Salads, Main Dish Fruits Grains And Cereals Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup kamut -- rinsed and drained 4 cups water 3 medium oranges peeled and segmented 2 cups shredded raw beets 1 cup chopped green onions Salt to taste ***DIJON MUSTARD DRESSING*** 2 tablespoons red wine vinegar 1 tablespoon Dijon mustard 1/4 cup olive oil Salt and freshly ground black pepper -- to taste 6 SERVINGS VEGAN The great-great granddaddy of grains, kamut also is known as Egyptian wheat but it should not be confused with ferik, a green, unripened wheat popular in the Middle East. To reduce the cooking time of the kamut by half, soak overnight in cold water. Drain and cook as directed for 1 hour. IN MEDIUM SAUCEPAN, combine kamut and water and bring to a boil. Reduce heat to low, cover and cook until grains are chewy but nor hard in center, about 2 hours. Remove from heat, drain if necessary and transfer to medium bowl to cool. Meanwhile, make dressing. In small bowl, whisk together all dressing ingredients until blended. In large bowl, gently toss kamut, oranges, beets, green onions and salt. Whisk dressing and pour over salad; toss to coat. Allow to stand at room temperature 20 minutes for flavors to develop. PER SERVING: 243 CAL.; 6G PROT.; 10G TOTAL FAT (1G SAT. FAT); 38G CARB.; 0 CHOL.; 77MG SOD.; 8G FIBER. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Whole Grain Tabbouleh Recipe By : Vegetarian Times Magazine, February 1999, page 60 Serving Size : 1 Preparation Time :0:00 Categories : Grains And Cereals Rice Vegetables Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups cooked whole grains -- such as kamut, wheat berries or brown rice 2 cups seeded and diced plum tomatoes 2 cups peeled cucumber -- seeded and diced 1 cup finely chopped fresh parsley 1/2 cup finely chopped red onion 1/3 cup finely chopped fresh mint OR 1 to 2 tsp. dried 3 tablespoons roasted garlic oil OR 3 Tbs. plain olive oil plus 2 to 3 small cloves garlic -- minced 3 tablespoons fresh lemon juice -- up to 5 Salt and freshly ground black pepper -- to taste 6 SERVINGS DAIRY-FREE Editorial director Donna Sapolin likes to make this Middle Eastern salad that uses whole grains of your choice. " The whole grains make this salad chewier and more filling than a typical tabbouleh. My favorite way to prepare this dish is with kamut, " says Donna. In large bowl, combine grains, tomatoes, cucumber, parsley, onion and mint. Drizzle oil and 3 tablespoons lemon juice over the mixture while you stir. Add salt, pepper and additional lemon juice if necessary to give salad a nice puckery edge. Per serving using kamut: 366 CAL.; 13G PROT.; 9G TOTAL FAT (1G SAT. FAT); 70G CARB.; 0 CHOL.; 12MG SOD.; 11G FIBER. Recipe from Lorna Sass. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 5, 1999 Report Share Posted May 5, 1999 Judy: Kamut is a grain, a type of wheat. Here is information from the Epicurious Dictionary (http://www.epicurious.com): [kah-MOOT] The name " kamut " comes from the ancient Egyptian word for " wheat. " Considered by some to be the great-great grandfather of grains, kamut is a variety of high-protein wheat that has never been hybridized. Thirty-six kernels were brought to Montana in the late 1940s and, at this writing, the grain is grown commercially only in that state. Kamut's kernels are two to three times the size of most wheat. Not only does this grain have a deliciously nutty flavor, but it also has a higher nutritional value than its modern-day counterparts. In the United States, kamut is available only in processed foods. It's used mainly for pastas, puffed cereal and crackers. Because cultivation is limited, kamut products are hard to find, and are generally only available in health-food stores. Judy231300 wrote: > Hi, I'm sorry I'm new to this & just don't know what Kamut is... > Anyone? > Judy -- Karen C. Greenlee ******************************************************************************** Have you joined my vegetarian recipes mailing list, Veg-Recipes? To join, go to: //Veg-Recipes ******************************************************************************** Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.