Kamut is ancient Egyptian wheat from 4000 BC. It is 30% higher in protein and richer in magnesium, zinc, and vitamin E. It is great served either hot or cold. Cook lots of extra for freezing in individual size containers or zip lock bags for quick meal preparation. Dairy Free

1 cup (200 grams) Kamut Berries, soaked overnight or for a few hours
1 cup (200 grams) Brown Basmati Rice, uncooked and well rinsed

2 Tbsp. extra virgin olive oil
1 medium yellow onion, finely chopped
2 cloves of garlic, minced
¼ tsp. ground allspice
¼ - ½ tsp. ground cinnamon
½ cup dried currants
1 medium carrot, diced
1 small red pepper, diced
½ cup (50 grams) dry roasted Almonds, chopped
2 medium Roma tomatoes, chopped
½ bunch Italian parsley, finely chopped
Lemon Honey Vinaigrette (see Recipe)

Serves 4


1. cook the soaked and drained Kamut Berries in 3 cups of lightly salted water for 25 – 35 minutes or until tender but a bit chewy. Drain well.

2. Cook the brown basmati rice in 2 cups of lightly salted water for 40 minutes.

3. In a skillet over medium heat:
SAUTÉ onion and garlic in olive oil until tender
Add allspice, cinnamon and currants and cook for 2 minutes
Add carrots and red pepper and cook for 3 minutes (vegetables should be crunchy)
Remove from heat and let cool.

4. In a large bowl:
Combine cooled kamut berries, rice and vegetable mixture
Add almonds, tomatoes and parsley
Toss with Lemon Honey Vinaigrette (as much or little as you want)

TIP: cook extra kamut berries and rice, which can be frozen in portion size containers for easy meal preparation.

TOP with grilled or baked marinated chicken