One of the many ways to use Kamut wheat.
Sauté pan, medium sauce pot with lid, chef’s knife, cutting board, measuring utensils.
1 cup dried Khorasan Wheat (Kamut)
4 cups water or unsalted vegetable stock
½ lb fresh asparagus spears, stalk end trimmed (save for vegetable stock), cut into 2 inch pieces
1 medium red bell pepper, cut in strips, seeds removed
1 cup frozen green peas, unthawed
1 cup sliced Portabella mushrooms
1 tbsp unsalted butter
2 tbsp extra virgin olive oil
1 large shallot, sliced
2 tsp fresh red chiles, chopped or 1 tsp dried crushed red pepper flakes
1 lb medium shrimp, shelled, deveined
¼ cup dry white wine or vermouth
1 tbsp fresh oregano, chopped
1 tbsp fresh basil, chopped
Salt & black pepper
Toast the wheat in a heavy, medium saucepan over medium high heat for 3-4 minutes. Add 4 cups of water or stock bring to a boil, cover and simmer over medium low heat until tender, about 2 hours. Drain off any excess liquid and set aside.
In a deep sauté pan, melt the butter with the oil over medium heat. Sauté the shallots for 2 minutes, then add the asparagus, mushrooms, peas and red bell peppers; sauté for another 3-5 minutes, until asparagus are just fork tender. Add salt and black pepper to taste. Add chile peppers, oregano, basil and shrimp, stirring until shrimp just start to turn pink. Add wine and wheat kernels; cook, stirring for 1 minute, or until heated through. Season with salt to taste.
Serve warm with lemon wedges.
Nutritional Information per serving:
Calories: 394, Fat: 12 gm, Cholesterol: 230 mg, Carbohydrates: 45 gm, Protein: 34 gm.