Basic Whole Kamut or Spelt Kernels

iVillage Member
Registered: 08-07-2007
Basic Whole Kamut or Spelt Kernels
2
Sat, 03-08-2008 - 4:55pm

I've been experiment with some different whole grains lately, after buying a great new cookbook, "Whole Grains Every Day" by Lorna Sass. Here is her recipe for basic whole wheat berries, whole kamut kernels and whole spelt kernels, all of which make great pilafs and grain salads. The best part for me is that they can be made in advanced, stored in the fridge or freezer then made into the pilaf or salad later.

Ratio:

1 cup dry grains, 2.5 cups water, salt to taste toward end of cooking, 2 quart pot; yields approx. 2 cups cooked spelt, 2.5 Kamut or 2.5 wheat berries

OR

2 cups dry grains, 4.5 cups water, salt to taste toward end of cooking, 2 quart pot; yields approx. 4 cups cooked spelt, 4.5 Kamut or 5.5 wheat berries

If time permits, soak the grains in the water overnight. Alternatively, do a quick soak: Bring the water to a rapid boil in a dutch oven or heavy saucepan. stir in the grains, turn off the heat, cover, let stand for 1 hour.

To cook, bring the water and grains to a boil. Cover, reduce the heat , and simmer until tender.

Once a few of the grains have burst open or you see the whitish starchy endosprem peeking through one end of some grains, start checking for doneness by cutting a few grains in half and seeing if they are even colored throughout. If so, taste a few grains and see if they are juicy and the center is soft. Cooking time is usually 30 to 40 minutes for soaked grains, about an hour for unsoaked. If the water is absorbed before the grains are done, add more as needed.

When the grains are tender, drain them thoroughly. To plump them slightly more and reduce surface moisture, return the grains to the hot empty pot and cover them. Let them steam in the residual heat for 5 to 10 minutes.

Cooked grains can be stored in the fridge for up to 5 days and in the freezer for at least 3 months. If they get dry place them in a bowl lightly covered with a paper towel and microwave (no water needed). Frozen grains can be defrosted overnight or in the microwave.

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iVillage Member
Registered: 04-01-2004
Sat, 03-08-2008 - 7:26pm
I picked that cookbook up at the library a few weeks ago and copied lots of the recipes.
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iVillage Member
Registered: 08-07-2007
Sun, 03-09-2008 - 4:17pm

Its been really fun trying new things from it. I figure any cookbook that can get mu DH interested in something called "Hearty Grain Casserole" is pretty enticing.

I strongly recommend that anyone who is looking for a change from brown rice give this book a look. And the author (Lorna Sass) specializes in Vegan cooking, so while this book might not be appropriate for non-meat eaters, she has several that are.

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