Kamut is the brand name for a strain of wheat known as khorasan wheat, which is an ancient grain originally thought to be from Egypt. Kamut looks very much like basmati rice, but has a slightly nutty, buttery, sweeter flavor. The grain can be prepared tender, or more on the chewy side. Kamut is very rich in protein, has a slightly higher fatty acid content than wheat, and packs a vitamin-filled punch with its vitamin E, magnesium, zinc, phosphorus and thiamin content.
People that are allergic to wheat often find they can eat Kamut in moderate amounts.
Prep Suggestions: Similar to rice, Kamut can be boiled on the stovetop, steamed or prepared in a pressure cooker. It is delicious in pilafs, soups and salads. You can also substitute Kamut for rice.
Nutrition Score: One half-cup serving supplies six grams of protein for only 140 calories.
If you can’t find Kamut at your grocer or health food store, it’s readily available online.
On Saturday night at 
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After Christmas last year, I vowed never, ever to save my holiday shopping for the last minute. Not that I was disorganized, I was just so busy with work, I could barely make time for the decorating, baking, cooking and shopping which go hand and glove with the holidays. But, this year, it’s different. I’m ahead of the game, and I can help you get there, too.