Kamut® and Cranberry Pilaf

by Sue Taggart

It’s Whole Grains Month and we’re celebrating with some delicious Kamut.

A perfect accompaniment to turkey, or a delicious vegetarian side dish.

Serves 6 as a side dish:

1 c          Kamut berries

2             tbsp extra-virgin olive oil

1              large carrot finely chopped

1              celery stalk finely chopped

1              shallot finely chopped

1              garlic clove, minced

1/2 c       dried cranberries

1/2 c       organic vegetable stock

1/4 c       chopped toasted pecans (or walnuts)

2 tsp       freshly chopped sage

1 tsp        sea salt

1/2 tsp   freshly ground pepper


Add the vegetable stock and cooked Kamut berries. Stir and heat gently for about 10 minutes until most of the stock has been absorbed. Stir in the dried cranberries, nuts, sage, salt and pepper and the remaining tablespoon of olive oil. Can be served hot or at room temperature.Heat one tablespoon of oil in a large pan over a medium heat. Add carrot, celery, garlic and shallot. Cook for about 3-4 minutes until softened, stirring often.Put KAMUT wheat berries in a bowl and cover with water up to an inch higher than the berries. Soak overnight. Rinse and bring 21/2 cups of water to the boil and simmer the Kamut berries for about half an hour until soft and chewey. Drain and set aside.

Any leftovers can be frozen and reheated.

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