Recipes on September 28, 2013 by

Dirty Kamut®

Another in our series of great recipes from our Grains of Discovery World Launch party. This one features Kamut® Khorasan Wheat in a play on dirty rice from Chef Snyder of Portland’s Levant. A fairly simple preparation with a complex reward, serve this dish with cornbread and sauteed greens for a true Cajun meal.

Dirty Kamut
‘Dirty’ Kamut®
Serves 4-6
  • 1 cup Kamut® Berries
  • 3 Tbsp Olive Oil
  • 2 medium Shallots minced
  • 4 cloves Garlic minced
  • 1 2-inch peeled piece of Ginger minced
  • 4 oz cleaned Duck or Chicken Livers minced
  • 4 oz ground Duck or Chicken Thigh Meat
  • 1 Tbsp Ras El Hanout
  • 1 tbs honey
  • ¼ cup chopped dried apricot
  • ¼ cup toasted pistachios
  • 1 lemon
  • 3 scallions, sliced
  • Salt to taste
Cook Kamut, per manufacture’s directions and reserve. Heat oil in a large pan, add oil, add meat and brown. Add livers and cook for 2 minutes. Add shallots, garlic, ginger and sauté. Add Ras el Hanout and Kamut, and cook stirring for 4 minutes. Add honey, dried apricots, pistachios and mix. Juice the lemon; add scallions and season to taste.

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