Discovering Kamut

About author / Victoria Wesseler

Healthy eating advocate; master gardener; local food expert. Even veggie haters love her recipes.

Now that the weather has turned a bit cooler, my appetite for heartier foods has increased. I find myself craving soups, stews, chili, and hearty grain dishes. One of the grains I reach for most often is Kamut.

Kamut (kah-MOOT) is a non-hybridized spring wheat that takes its name from the ancient word for wheat. Many say that it is the “original” wheat that is referred to in the Bible. It all but disappeared from the Egyptian agricultural scene only to be rediscovered in the mid 1900s.

The story about the resurgence of this ancient grain is debated among scholars and scientists. Some claim that 36 kernels of the grain were found in 1949 in a stone box in a tomb near Dashare, Egypt. The story goes on to say that the grain was given to a U.S. airman who sent the grain to his father in Montana. His father grew the grain for cattle feed since commercial interest in the somewhat unusual wheat was lacking. In the late 1960s the grain, which had never taken a strong foothold in the consumer market, was taken off the commercial market completely. In 1977 the Corn Nuts Company expressed an interest in the grain and a small jar of it was located in Montana. It was grown again and nearly ten years later, consumer interest surged. In 1994 over 80 Kamut based products manufactured by nearly 50 manufacturers were on the market and interest in this delicious grain continues to grow today.

While no one can doubt the grains newfound popularity among consumers, some scientists believe that the Kamut grain was not taken from a tomb. They claim that the seeds were just found in Egypt and brought to the US for possible crop use. Being a true romantic even when it comes to food, I like the tomb story better myself.

Kamut’s history may be cloudy, but its future is certainly bright. The Kamut grain has become very popular with nutritionists, farmers, chefs, and home cooks. High quality Kamut grains can be produced without the use of artificial fertilizers and pesticides, so it is an excellent crop for organic farmers and a great product for healthy eaters.

The yellow Kamut grain is a high protein wheat that is a bit chewy and has a sweet, buttery flavor when cooked. The kernel is about 2-3 times the size of a regular wheat kernel. It has 20-40% more protein than wheat and up to 65% more amino acids. It’s rich in magnesium, zinc, and vitamin E. Because it has a more digestible form of gluten than regular wheat, many people with an intolerance to wheat can eat Kamut without adverse reactions and now enjoy pasta and baked goods made with the grain (NOTE: Those with known food allergies should always seek the advice of a physician before making new additions to a restricted eating plan).

Kamut can usually be found in the bulk section of your local market. You can substitute Kamut for wheat berries or rice in your favorite recipes. I like to use Kamut in place of rice in rice pilaf and often top it with sautéed bulk sausage and broccoli rabe or Swiss chard for a hearty supper. A bowl of it mixed with sautéed peppers and onions makes a hearty side dish that’s nice with a meatloaf or roast beef. And a half cup of it mixed with diced apples, raisins, walnuts, a touch of cinnamon, and a bit of local honey will make a breakfast that will take you through any cold morning.

If you haven’t already discovered Kamut, look for it the next time you’re at the market. It’s an ancient grain that will add new life to your meals. Enjoy the following recipe, created by Rebecca Wood for Kamut International (www.kamut.com).

Serves/Makes: 4

• 2 cups Kamut Grain
• 4 cups water
• 1/4 teaspoon sea salt
• 1/8 teaspoon freshly ground black pepper
• 4 celery ribs, diced
• 1 cup diced red bell pepper
• 1/2 cup sliced black olives
• 1/4 cup chopped cilantro
• 1/2 cup chopped parsley
• 2/3 cup crumbled feta cheese
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar