Kamut is an ancient grain: an early, large-grained form of wheat. Number loves it in whole-grain form, saying it’s “filling and texturally exciting.” magiesmom is a fan of kamut as well. “It is a really large grain, beautiful and tasty,” she says.

What do you do with it? magiesmom recommends using it as you would wheat berries or barley; it’s great in a pilaf or salad, she says. Number likes to boil kamut grains until they’re tender (important note: Don’t add salt to the boiling water, or the grains will never soften) and then toss them with vegetables that have been roasted until caramelized and sweet, along with olive oil and lemon juice. You might also try making some dried apricot and kamut granola or kamut with mushrooms and blue cheese for whole-grain variety.

Ground into flour, kamut is very similar to wheat, but sweeter, says ipsedixit, so if you’re baking with it, adjust your sweeteners down a notch.

Discuss: What to do with kamut?

Photograph of CHOW’s Dried Apricot and Kamut Granola by Christopher Rochelle / CHOW.com

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