Kamut is an ancient grain that's only recently begun to gain recognition in the mainstream foodie world. It's chock full of protein and fiber, and is delightfully chewy. It makes a nice stand-in for rice in this non-traditional take on risotto. Artichokes and tomatoes accompany the grain for a burst of spring flavor. The result is a creamy, hearty dish with minimal ingredients. While kamut takes a while to cook, you can prepare ahead by soaking it the night before. This will not just cut cooking time, but also make the grains more digestible.
YIELDS
4-6 servings
PREP TIME
COOK TIME
TOTAL TIME
- I cup Kamut
- 3 cups Vegetable broth
- 2 tbs. Vegan butter
- 1/4 cup Nutritional yeast
- 2 tbs. Basil, finely chopped
- 1/4 cup Marinated artichoke hearts
- 1/4 cup Cherry tomatoes
- To taste Black pepper
Directions
Optional: Soak kamut overnight and drain before cooking.
1. Bring vegetable broth to a boil in large pan.
2. Add kamut and reduce to a simmer.
3. Cover pan and let kamut cook for about 1 hour (you can reduce this time by half if you soaked the kamut beforehand).
4. Meanwhile, chop artichoke hearts into segments and tomatoes into halves, then set aside.
5. Once kamut has cooked, stir in butter until melted.
6. Add nutritional yeast, basil and pepper.
7. Mix thoroughly, then gently fold in artichokes and tomatoes.
8. Top with pepper and serve.
Also by Quincy: Vegan Matzo Brei
Vegan Kitchen Sink Bars
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Photo: Quincy Malesovas
Vegan Kitchen Sink Bars
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