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Meet Kamut, Your New Favorite Grain

As a veg-head, I work hard at not letting things get too boring. Sure, rice is good, but one can't eat it for every meal. So, I have been trying out different grains to pair with my veggies.

My grain of choice at the moment is Kamut® brand khorasan wheat. (Why the trademark? Here's why.)

The texture is a lot like rice, but puffier and chewier. It will not break-down and get mushy like a lot of grains.

Most instructions for cooking Kamut® recommend you soak it overnight -- one cup of grains to three cups of water. I have tried both soaking and not soaking, and there is not much difference.

Both the soaked and the non-soaked Kamut® take about one hour to cook -- one cup grains to three cups water will result in two cups cooked Kamut®.

Try this red beans recipe as a twist on an old favorite. Then, I recommend serving it either cold in a salad or warm with a stir fry.

Red Beans And Kamut


  • 2 cups cooked Kamut, prepared according to package instructions (also, see above)
  • 2 cans or 16oz red beans
  • 1 large onion, chopped
  • 2/3 cloves garlic
  • 1 large green pepper, chopped
  • 1/2 tablespoon oil
  • 1 tablespoon smoked paprika
  • salt and pepper to taste


  1. In a stock pot, heat the oil to medium. Add the chopped onion and garlic. Cook for 5 minutes or until translucent. Add green pepper and cook another 2-3 minutes depending on if you like your peppers to have a bite or not.
  2. Add your red beans and warm through. Add smoked paprika and let the flavors marry another minute or two.
  3. Add the prepared Kamut and toss. Add salt and pepper to taste.

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