This whole grain, pilaf-like dish shines the spotlight on Kamut® berries. The toothsome grains marry beautifully with earthy mushrooms and vibrant leeks. Beyond cooking the grains, this dish comes together easily and is a great, light meal for a Monday night. Take it up a notch with a sprinkling of freshly grated Parmesan and pair with a green salad.
Kamut® Berries with Herbed Mushrooms and Leeks
from Whole Grains Every Day by Bob’s Red Mill
- 1-1/2 cups Bob’s Red Mill Organic Kamut® Berries
- 4-1/2 cups Water
- 2 Tbsp Unsalted Butter*
- 3 cups sliced Leeks, white and light green parts
- 1-1/2 lb assorted Mushrooms, trimmed and quartered
- ¼ tsp Sea Salt
- 1 cup low-sodium Vegetable Broth
- 1 Tbsp fresh Tarragon, chopped
- 1 Tbsp fresh Thyme, chopped
- Salt and Black Pepper, to taste
Bring water to a boil in a medium pot.
Add Kamut® berries, cover, reduce heat to simmer and cook until berries are tender and plump, about 45-60 minutes. Drain off any excess water and set kamut aside.
Heat the butter in a large, deep skillet over medium-high heat until it foams. Add the leeks and cook, stirring frequently, until they soften, 4-5 minutes. Add mushrooms and salt. Continue cooking until the mushrooms release their liquid and are just short of tender, 7-10 minutes.
Stir in broth, tarragon, thyme, cooked kamut, and salt and pepper to taste. Cook uncovered over medium heat until some of the liquid has evaporated and the flavors mingle, about 5 minutes.
*Use a non-dairy margarine for a vegan version.