Kamut with Broccoli Rabe and Sausage


2 cups cooked Kamut grain (see below)

1 bunch broccoli rabe (or other similar vegetable, with or without florets)
1 tablespoon olive oil
3 Italian-style sausages
1/3 cup chopped sun-dried tomatoes in oil
A few red pepper flakes

2 teaspoons balsamic vinegar
Grated Romano cheese



1. Trim vegetable as needed and chop the stems and leaves into one inch pieces. Keep florets whole.

2. Heat the olive oil in a large, deep pan. Stir in the sausage and brown over medium-high heat, stirring often. Add 3/4 cup water, chopped tomatoes, cooked kamut, and crushed red pepper flakes. Spread the broccoli rabe on top, cover, and cook 5 to 10 minutes until it’s tender.  Add more water as needed.

3. Sprinkle on the vinegar and salt. Pass the cheese in a bowl at the table.

To Cook Kamut Berries:

* Soak Kamut berries overnight and cook, covered, at a simmer, two parts water to one part drained kernels, for about an hour; drain off any remaining water and let sit 15 minutes covered.

* Or, using three parts water to one part kernel, cook for two hours at a simmer; drain and let sit as above.

* Pressure cook 35 to 45 minutes.

Note: 1 cup of the raw berries will yield about 2 1/2 cups cooked.

Adapted from Lorna Sass, “Whole Grains Every Day, Every Way.”  www.LornaSass.com

Kamut Salad with Carrots & Pomegranate


1 cup water

1/2 cup Kamut berries, soaked overnight and drained


Bring water and soaked, drained Kamut berries to a boil; turn the heat to low and cover. Simmer until berries are tender-chewy, 50-60 minutes. Remove from heat and let sit, covered, 10-15 minutes longer. Drain any remaining water and dump grain into a large serving bowl to cool.


When the Kamut is cool, make the salad:



2 1/2 cups shredded carrots

1/3 cup golden raisins

3 tablespoons fresh-squeezed orange juice

1 tablespoons fresh-squeezed lemon juice

1 teaspoon honey

1/4 teaspoon cinnamon

1/4 teaspoon salt

2 tablespoons olive oil

1/4 cup toasted chopped walnuts or other nuts

1/4 cup pomegranate seeds


Add carrots and raisins to the bowl of Kamut. Whisk the juices, honey, cinnamon and salt in a small bowl; then whisk some more while slowly adding the oil.


Pour the dressing over the salad and mix to combine. Let sit for 15 minutes to allow the flavors to blend.Toss the salad and sprinkle with nuts and pomegranate seeds.


Serve with steak, lamb, or roast chicken.


Adapted from Maria Speck, Ancient Grains for Modern Meals