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Cooking Recipes
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Kamut Biryani
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| Ingredients: |
- 1 lb Kamut; steamed with 1 tablespoon garam masala spice mix or 1 t. each cinnamon, ground cloves and ground coriander, (Recipe uses 4 cups of the cooked kamut; leftovers make great salads)
- 1 Sweet onion; chopped
- 1 Green pepper; diced
- 2 Carrots; diced
- 1 Tbs Minced fresh gingerroot
- 1/2 cup Bouillon
- 4 cup Cooked kamut; see note above
- 1/2 cup Golden raisins
- 1 cn Pink beans or light red kidney beans
- 1 pinch Cayenne; or to taste
- 1 cup Frozen green peas; thawed
- 1 Vine-ripened tomato; chopped
- 1/4 cup Chopped cilantro or Italian parsley leaves
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| Directions: |
- Bring the onion, green pepper, carrots and ginger root and 1/2 cup of bouillon to a boil and simmer, covered, until the carrots are tender, about 15 minutes. Stir the cooked kamut, raisins and beans into the vegetable mixture and add the cayenne to taste. Just before serving, stir in the peas, tomatoes and cilantro or parsley leaves. 8-10 servings
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