Monday, October 19, 2009

Lemony Kamut with Pinenuts

1 c. (uncooked) Kamut® Grain/ Shiloh Farms (188 g.)
1 tbsp lemon juice
2 tbsp extra virgin olive oil
1 tbsp lemon zest
2 tbsp freshly grated parmesan cheese
.33 tsp freshly grated nutmeg
0.5 tsp. black pepper
0.25 tsp. red pepper flakes
1 tbsp (.25 oz) pine nuts, toasted (see below)
.33 tsp kosher salt

1 – Bring 3 cups water and .33 tsp kosher salt to a boil, add Kamut
grain and boil, covered for 90 minutes.
2 – Drain Kamut grain and allow to cool.
3 – In large mixing bowl, wisk together olive oil and lemon juice.
4 – Add parmesan, nutmeg, black & red pepper, lemon zest.
5 – In a skillet on medium-high heat, toast pine nuts, stirring constantly, for about a minute or until slightly brown and fragrant.

6 – Add kamut and pine nuts to oil and lemon mixture.
7 – Toss to combine.
8 – Refrigerate for several hours. If made one day in advance,
the flavors really have a chance to meld.

Tip: To toast pine nuts, place in pan atop stove, stirring constantly, for a couple of minutes or until toasted. Be careful--these burn quickly!

Recipe makes 4 1/2 servings (3 oz or approx. 2/3 c. each)


  1. Okay, I FINALLY made this tonight. So good! I had no idea that kamut tasted/textured just like corn...I wonder if you couldn't use this instead of corn kernels in lots of things and no one would notice. ?

  2. Hi,
    My name is Greg Spielberg, and I am a New York-based journalist. I'm writing a story for Ode magazine, a Dutch publication (published there and here) about renewable, organic materials including kamut. Would love to talk with you about your kamut-cooking experiences! Please shoot me an email or phone call if you're interested!
    207 522 6715
    [I'm on Facebook, LinkedIn and Twitter too to verify]