+

Kamut with Mushrooms and Blue Cheese

Ingredients (9)

  • 2 tablespoons unsalted butter (1/4 stick)
  • 1 medium yellow onion, small dice
  • 8 ounces cremini or white mushrooms, thinly sliced
  • 6 medium garlic cloves, thinly sliced
  • 3 cups low-sodium vegetable, chicken, or mushroom broth
  • 2 cups kamut berries, rinsed
  • 1/4 cup finely chopped fresh Italian parsley
  • 2 ounces blue cheese, crumbled (about 1/2 cup)
  • 1 teaspoon freshly squeezed lemon juice
Try Amazon Fresh
Nutritional Information
  • Calories502
  • Fat13.21g
  • Saturated fat7.09g
  • Trans fat0.24g
  • Carbs80.82g
  • Fiber14.19g
  • Sugar9.49g
  • Protein21.85g
  • Cholesterol27.92mg
  • Sodium237.43mg
  • Nutritional Analysis per serving (4 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Kamut with Mushrooms and Blue Cheese

Kamut is chewy and buttery tasting, but its big turnoff is that it takes hours to make. For this comfort-food dish, we throw everything in a slow cooker so you can start it in the morning and forget about it until you return from work. With the addition of blue cheese, all that’s missing is a seared steak and a good glass of wine.

What to buy: Kamut berries can be found at your local health food store, gourmet grocery store, or online. If you can’t find it, you can use farro, spelt, or wheat berries instead.

This recipe was featured as part of our Whole Grain Recipes photo gallery.

Instructions

  1. 1In a large frying pan, melt the butter over medium heat. When the foaming subsides, add the onion, mushrooms, and garlic and season with salt and freshly ground black pepper. Cook, stirring occasionally, until any liquid released from the mushrooms evaporates and the onions are just starting to turn golden brown, about 10 minutes. Add 1 cup of the broth and scrape up any browned bits from the bottom of the pan.
  2. 2Transfer the onion-mushroom mixture to a slow cooker and set it on low. Add the kamut and remaining 2 cups broth and stir to combine. Cover and cook until the kamut is tender, about 7 to 8 hours.
  3. 3Add the remaining ingredients and stir until the cheese has melted.
Load Comments

Recommended from Chowhound

The Best of Pumpkins: Why They're the Ultimate Fall Fruit
Guides

The Best of Pumpkins: Why They're the Ultimate Fall Fruit

by Jen Wheeler | It's fall, which means its time to pay tribute to that iconic mascot of the season. As a food, as...

13 Essential Apple Recipes for Fall
Recipe Round-Ups

13 Essential Apple Recipes for Fall

by Chowhound Editors | There are so many things to love about autumn rolling around again, especially apple season. Make...

9 Fall Salads That Put a Fresh Spin on Autumn Produce
Recipe Round-Ups

9 Fall Salads That Put a Fresh Spin on Autumn Produce

by Pamela Vachon | These healthy fall salad recipes will keep you eating well all autumn, and cast your favorite fall...