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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 Generous Saffron Threads
  • 2 Tbsp Unsalted Butter
  • 3 cups sliced Leeks (white and light green parts)
  • 1 lb 1/2 Cremini or Button Mushrooms, trimmed and quartered
  • 1/4 tsp Salt
  • 1 cup low-sodium Vegetable or Chicken Broth
  • 1 tsp minced fresh Ginger
  • 3 cups cooked Kamut Berries Organic
  • 1/2 tsp Black Pepper (Medium Grind) (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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