Kamut
Ratio: 1 cup dry Kamut : 3 cups water (or broth)
Yield: 1 cup dry → ~2½ to 3 cups cooked
Instructions
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Rinse 1 cup Kamut.
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Optional but helpful: soak 8–12 hours (speeds cooking, more even texture).
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Add to pot with 3 cups water, 1 tsp salt, and (optional) 1 bay leaf.
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Bring to a boil, then gentle simmer:
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Soaked: ~35–45 minutes
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Unsoaked: ~55–75 minutes
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Drain if needed. Toss with olive oil + lemon juice and chopped parsley/dill.
After cooking, toss warm grains with:
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1–2 tbsp olive oil
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1–2 tbsp lemon juice
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black pepper
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chopped parsley/mint
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optional: pinch cumin or smoked paprika
