kamut

Serve this zesty North African stew made in the Instant Pot with kamut, a deliciously plump and chewy ancient wheat. It’s an inexpensive staple you’ll find in bulk and natural food stores.

This colorful grain salad is delicious warm or at room temperature. If you don’t have time to soak the Kamut in advance, cook it for an additional 10 to 15 minutes. For a twist, swap in another whole grain, such as faro, barley, quinoa or wheat berries.

A traditional Indian dish, Biryani is typically made with basmati rice and layered with spiced chicken before baking. In this recipe, we’ve swapped the rice for Kamut for added texture, and skipped the layering step to save time – all while keeping its classic, aromatic flavorings. We suggest getting a head start on cooking the Kamut in Step One before chopping or measuring your other ingredients. To reduce cooking time, you can also soak Kamut overnight in water.

Delicate artichokes find robustly flavorful collaborators in capers, cheese and leek to fill our low-fat chicken roulades, a welcome variation on your usual spinach or goat cheese stuffings.