Kamut and Turkey Sloppy Joes

Casey Barber

Ingredients

1 cup kamut berries		1/4 cup red wine vinegar
Canola or vegetable oil		1/4 cup packed light brown sugar
1 pound ground turkey		2 tablespoons Worcestershire sauce
1 medium red onion, diced		1 teaspoon dry mustard
1 green bell pepper, diced		1/2 teaspoon smoked paprika
1 cup large carrot, diced		1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced		Kosher salt
1 14.5 ounce can diced tomatoes		Potato or hamburger buns, for serving
1 8-ounce can tomato sauce

Prep: 10 min Total:

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1
In a large bowl, cover the kamut berries with water and soak overnight, then drain before cooking.
2
Heat the oil in a large, high-sided skillet over medium-high heat and add the ground turkey. Cook, stirring occasionally, until just browned. Remove turkey from pan and reserve.
3
Lower the heat to medium and add the onion, green pepper, carrot, and garlic. Cook, stirring frequently, for 5-7 minutes or until softened but not browned.
4
Stir in the kamut, browned turkey, tomatoes, tomato sauce, vinegar, brown sugar, Worcestershire sauce, dry mustard, paprika, and black pepper.
5
Bring to a simmer and cook for about 30 minutes or until thick and saucy. Season with salt to taste. Serve on toasted buns.

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