Monday, January 18, 2016

80--- Crockpot Kamut and Mushroom Pilaf

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
Serves 6

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!

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