Monday, January 18, 2016
Another whole grain recipe!
Kamut is a nutty, chewy, whole grain that is very versatile. Check out my Kamut Fruit Salad recipe of another twist. This grain is high in fiber and B vitamins, but make note that it is NOT gluten free. Gluten is a protein that occurs naturally in some grains, and this is one of them.
Often times, whole grains take a long time to cook. Put your slow cooker to use to make the cooking process a lot easier!
Crockpot Kamut and Mushroom Pilaf
3 1/2 cups low sodium vegetable broth, divided
2 cups dry kamut, rinsed well
2 tsp butter
1/2 onion, chopped
8 oz sliced crimini mushrooms
1/4 tsp ground black pepper
1 Tbsp fresh thyme
2 tsp white truffle oil
In your crockpot, combine 3 cups broth and kamut. Cook on low for 7-8 hours.
In a skillet, heat butter over medium-high heat. Add chopped onion and cook until softened, 3-4 minutes. Add mushrooms, pepper, and thyme. Add remaining 1/2 cup broth and cook until mushrooms are softened, 7-8 minutes.
For the final hour of cooking, stir mushroom mixture (with remaining broth) into the kamut, then drizzle with truffle oil.
*If you have remaining broth in the crockpot that did not soak into your grain, you may remove some and whisk in 2-3 tsp cornstarch, then return the mixture to the slow cooker to thicken. All slow cookers are slightly different!
*The grain will still be chewy- don't over cook it!
Posted by Lindsay Kay Kordick, MS, RD, LN, EPc at 12:18 PM