Introducing one of our favorite ancient wheat varieties...Kamut®! If you have never had the chance to eat this grain, you are in for a really outstanding treat. KAMUT® Khorasan wheat is an ancient wheat, never hybridized or genetically modified and is prized for its nutrition, ease of digestibility, sweet nutty-buttery taste, and firm texture. Compared to most modern wheat it has more protein, amino acids, vitamins and many minerals, especially selenium, zinc, and magnesium.
KAMUT® Khorasan wheat is a variety of wheat and thus has gluten. However, many people with sensitivities to modern wheat report being able to eat KAMUT® Khorasan wheat with no difficulty. KAMUT® International sponsors ongoing research to understand this phenomenon. In fact, Kamut® Health Research posted a scientific peer-reviewed study in which they documented the conclusion that the pro-inflammatory characteristics of wheat proteins are much more prominent in the protein extracts of modern wheat varieties compared to ancient wheat genotypes, especially that in ancient KAMUT®. Simply put, it is easier to digest for those who may have gluten sensitivity.
Previously here on the Organic Grains blog, we shared how to cook Kamut. Today, we're having KAMUT® with a delicious Asian twist as a great way to use any of the lean leftover turkey from Thanksgiving (or year-round). For our vegan friends, feel free to use chopped zucchini or cauliflower to replace the turkey in this recipe.
Ginger Teriyaki Turkey Stir-fry with Kamut®
Kamut® Khorasan Wheat berries:
Organic Grains Kamut® |1 cup
Water or Vegetable Stock| 4 cups
Organic Avocado Oil| 3 Tbsp.
Onion, sliced|1 Medium
Bell pepper, chopped| 1 cup
Celery, chopped| 1 cup
Garlic, minced| 1 Tbsp.
Ginger, fresh, minced| 1 Tbsp.
Turkey, cooked, chopped or sliced| 1 lb.
Organic Low-Sodium Teriyaki Sauce| 2/3 cup
Green Onion, chopped| 1
Organic Soy Glaze| To taste
Directions: Bring 4 cups of water or stock to a boil in a pot with a tight-fitting lid. Add KAMUT® Khorasan Wheat grains. Cover, reduce heat to low and simmer for 30 - 40 minutes. (45 - 60 minutes if grains were not soaked). Drain off any excess liquid. Makes about 3 cups.
For the stir-fry, heat the avocado oil in a large 12-inch skillet until very hot and almost smoking. Add the onions, bell peppers, and celery. Saute until tender, about 5 minutes. Add the garlic, ginger, and turkey. Cook 5 more minutes until the turkey is hot. Add the teriyaki sauce.
At service, line a serving dish with the cooked KAMUT® Khorasan Wheat and season well with salt and pepper. Top with the stir-fry mixture and drizzle with soy glaze.
Estimated Nutritional Information: 4 Servings. 398 calories, 19 g fat, 39 carbohydrates, 1 g fiber, 28 g protein.