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.