Is it me, or is it awesome that quinoa has started to become mainstream? An ancient whole grain, quinoa has been touted for its high protein content and versatility. But I have a feeling quinoa is about to be ousted and replaced with something else. What is KAMUT? KAMUT® brand khorasan wheat is an Egyptian whole grain. The branded grain name means that it must meet certain quality requirements including. The grain is high in protein and a good source of selenium. While it's not gluten free, it is more digestable for those with a minor gluten intolerance. Much like a lentil, kamut needs to be presoaked. Once it's cooked it doubles in size and is very, very filling. Kamut is a great fall food with its nutty taste.
What can I make with Kamut? As a mac'n'cheese lover, I've found that it's not so much the macaroni I obsess over as the cheese sauce. By using a extra light cheddar from Cabot I reduce the cheese sauce fat content by 75% (1 ounce of cheese is now 2.5 grams of fat and 9 grams of protein!). The Cabot reduced fat cheeses have amazing melting qualities that don't lose the taste of cheese. As a FYI, the Cabot cheeses are now wearing new wrapping, so keep a look out! So with the silky healthier cheese, I paired it with kamut and kale. Now I have a protein packed whole grain with a light cheese sauce. Perfection.
Cheesy Kamut and Kale Bake Makes 2 servings in ramekins
- 2 C chopped Kale
- 1.5 C Kamut, cooked
- 1/2 C Italian breadcrumbs
- 1 medium carrot
- 2 small garlic cloves
Cheese Sauce: Makes 1 full batch of cheese sauce, more than needed for this recipe.Freeze the rest or keep in the fridge for a quick topping!
- 8 oz Cabot 75% reduced fat cheese, shredded
- 1 C Skim Milk
- 2 T Butter
- 2 T Flour
- Salt and Pepper
Directions: Prepare the kamut per package directions. Sauté the garlic and carrot in a pan. Once cooked, add kale and sauté. Remove from heat. Prepare the cheese sauce using a a basic white sauce method adding the shredded cheese once completed. Add the kale mix, cheese sauce, and kamut to a bowl and toss. Add to a ramekin and top with extra light cheese sauce. Cover with breadcrumbs and bake at 300 until the top is browned.
This was the first recipe I've created with Kamut and I'm hooked. It's a major win in our house and the husband approves.
Have you heard of Kamut?
Disclaimer: The Kamut came home with me free of charge from Expo East, but the good people of Kamut did not compensate me for crafting this cheesy goodness recipe. The Cabot fairy sent me this cheese but didn't tell me how to eat it. Not in a box, with a fox, with a fish or on a dish.
Dietitian Nutritionist and cookbook author sharing flavor-forward recipes and simplified science-driven wellness.