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Kamut® Berries with Saffron-Scented Mushrooms and Leeks

This marvelous recipe comes from Lorna Sass's book, Whole Grains Every Day Every Way. For more information about this book, visit her website

  • 1 pinch Saffron Threads (generous amount)
  • 2 Tbsp Unsalted Butter
  • 3 cups Leeks sliced, white and light green parts
  • 1-1/2 lbs Crimini Mushrooms or Button Mushrooms, trimmed and quartered
  • 1/4 tsp Salt
  • 1 cup Vegetable Broth or Chicken Broth (low sodium)
  • 1 tsp Ginger minced
  • 3 cups Organic Kamut Berries cooked
  • 1/2 tsp Black Pepper (or to taste)


**For cooking instructions for Kamut® Berries see below.**

Sprinkle the saffron into 1 tablespoon of warm water and set aside.

Heat the butter in a large, deep skillet over medium-high heat until it foams. Add the leeks and cook, stirring frequently, until they soften, 4 to 5 minutes. Add the mushrooms and sprinkle on the salt. Continue cooking until the mushrooms release their liquid and are just short of tender, 7 to 10 minutes.

Stir in the broth, ginger, saffron (with steeping liquid), Kamut, and salt and pepper to taste. Cook uncovered over medium heat until some of the liquid has evaporated and the flavors mingle, about 5 minutes.

Serve in small bowls with some of the broth.

Makes 4-6 servings

Kamut® Berries with Saffron-Scented Mushrooms and Leeks


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Products Used in this Recipe

Grains Beans Seeds
Organic Kamut Berries

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