Giving ancient grains a new look
Kamut
What is it? The trademark name of khorasan wheat, Kamut grains are two to three times larger than traditional wheat grains and have a nutty, buttery taste.
Nutrition: High in minerals, including selenium and zinc. A 2013 study found that people who ate bread, pasta, and crackers made with Kamut wheat rather than modern wheat experienced improved cholesterol levels.
Cook: Soak 1 cup Kamut grains in water overnight. Drain, and add to 3 cups water. Bring to a boil; cover and simmer about 45 minutes, until grains are soft and chewy. Add to stews and salads, or use to stuff bell peppers.
Did you know: The name “Kamut” comes from the ancient Egyptian word for wheat.