Pronunciation: kah-moot, accent on the first syllable. Realization: I was so off. I know we’re head over heals in love with ancient grains now, but have you tried this one? Visually, they’re like long-grain brown rice but much more curvaceous. Texturally, they’re chewy fun. Nutritionally, it’s packed with protein. Three good reasons why kamut should be in our pantries by this weekend. Because kamut is so curvaceous, it needs a bit more time to cook. We’re talking 50 to 60 minutes, about the length of an episode of The Great British Bake Off or Downton Abbey. Yes, I measure time according to my favorite TV shows. So just cook up a huge batch of this over the weekend while watching your favorite show and you’ll have plenty to last you for the rest of the week. I dreamed up this recipe after seeing this Chicken, Broccoli, and Brown Rice delight on Cooking Light. Swapping brown rice for kamut gives this already delicious casserole extra protein. More wholesome goodness for our body! Looking for more skillet meals?
Swiss Chard and Golden Beet Frittata NOTE: This post contains affiliate links
