As one of nine dietitians on staff, I’m a little obsessive about tasting every meal, but this one escaped me somehow. (For complete transparency, I’m not the dietitian who oversees the menu and develops recipes – so this can happen).
Either way, tasting the Fig and Kamut cereal is on my to do list this week as 1) I feel the need to have eaten every meal on the menu and 2) I have no idea what Kamut is.
You may not be so sure either, so here’s what I’ve learned so far…
Kamut is the product name for an ancient relative of duram wheat called Khorasan wheat. This grain kernals are larger than modern-day wheat and is known for its rich, sweet, nutty flavor.
Kamut can be found in products such as breads, cereals, pastas, beer, cookies, and crackers and the grain kernels can be milled into flour. Here at GMM, we are using Kamut as a breakfast cereal as an alternative to oatmeal.
Considered a whole grain, Kamut is high in protein (6 grams per ½ cup) and fiber (5 grams per ½ cup). Looking for more selenium in your diet? Kamut is an excellent choice and is also rich in magnesium and zinc.
Want to give it a try in your own kitchen? Our chefs at GMM have inspired me to do so, so I went to the web to find out how to do this.
Where to start?
- Find a recipe online. As our recipes at GMM are proprietary, I can’t share the recipe for breakfast cereal; however, Kamut makes a great pilaf-style dish at dinner (instead of rice or couscous). I think I’m going to try this Kamut Pilaf with Cashews and Apricots recipe from Whole Foods.
- Purchase Kamut kernals at your local market. Whole Foods is probably a great place to start. When in doubt, call the store manager at your local market to see if it’s available.
- Store Kamut in an airtight container in a cool, dry place, just as you would rice.
- Soak Kamut in water overnight (or 8 hours).
- When ready to prepare, place 3 parts water (or broth) to 1 part Kamut in a large pot. Bring to boil, then reduce heat and simmer. Simmer for 30-60 minutes.
From what I have read so far, cooking time will vary, depending on if and how long you pre-soak the Kamut. The only way to find out is DIY – do it yourself. And I plan to give it a shot very soon.
In the meantime, I’m off with a spoon in hand to taste our own GMM Kamut cereal. Stay tuned.