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.
- 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
- 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.
- Add your red beans and warm through. Add smoked paprika and let the flavors marry another minute or two.
- Add the prepared Kamut and toss. Add salt and pepper to taste.