I honestly forget how good ancient grains can be until I’m standing in my kitchen, the smell of toasted nuts hitting me as I boil a pot of khorasan wheat—or Kamut, as most of us know it. It’s got this weirdly satisfying chew that rice just doesn’t have, plus it’s packed with protein and fiber, which is basically the only reason I’m even bothering to cook these days.
First off, try a salad. It’s almost too simple, really. You just take your cooked grains and throw in whatever is sitting in your crisper drawer—cherry tomatoes, cucumbers, maybe some bell peppers—and hit it with lemon and olive oil. If you have some fresh parsley or mint, use it. Or don’t, it’s still going to taste fine, but those herbs really brighten up the nutty flavor of the grain.
Then there’s the pilaf route. This is where you get to play around. Sauté some onions and garlic, toss in the kamut with cumin, coriander, and—wait, did I mention turmeric? You need that for the color. Add some raisins or dried apricots if you want that sweet-savory thing going on, and finish it with almonds or pistachios for some crunch. It’s one of those meals that feels fancy but actually just involves dumping things into a pan.
Actually, you can swap kamut into almost anything you’d normally use rice for, like risotto. Just stir it slowly into vegetable broth until it’s creamy, fold in some Parmesan and maybe mushrooms, and you’re set. It’s comfort food, minus the guilt—well, maybe not the cheese part. But who’s counting?
If it’s cold outside, just make a soup. Simmer your carrots, celery, and onions, dump in the pre-cooked grains with some spinach or kale, and you’ve got dinner in a bowl. It’s warm, it’s earthy, it’s fine.
Finally, for the weekend, try making patties. Smash the cooked grain with breadcrumbs and spices, shape them, and bake until they’re golden. Honestly, they make a pretty solid burger replacement if you’re into that sort of thing. Throw it on a bun with some avocado—or maybe just eat it over a salad again—and you’re good to go. It’s simple, it works, and I’m definitely going to stick to this routine for a while, or at least until I find the next trendy thing, I guess.