Kamut with Bacon, Tomato and Zucchini
Print RecipeIngredients
- 1 cup Kamut soaked overnight
- 5 pieces organic bacon (cut into 1/2 " strips)
- 1 organic zucchini chopped in small pieces
- 1 organic vine ripened tomato roughly chopped
- 1 tsp smoked paprika
- 1 tsp red chili flakes
- 1 tsp single malt bourbon
- 1 tsp extra virgin olive oil
- salt & freshly ground pepper
- organic freshly chopped parsley for garnish
Instructions
To soak the Kamut, place in a small pot and cover so that water goes over at least 1 inch
When ready to cook, place the pot that the Kamut was soaking in, on high heat and cook for 30 min, start on the bacon and vegetables while the Kamut is cooking
Chop the bacon into 1/2 " pieces and add to a non stick pan and cook down before adding the chopped zucchini and tomato and cook for 15 min
Add the spices, salt & pepper, and stir the bacon and veggie mix then add the bourbon and cook down for another 5 min, add the olive oil and stir in the Kamut
Lower the heat until ready to serve, garnish with fresh parsley
Kamut is a wheat based grain but can boast that it has 40% more protein than its wheat cousins. It also has a good amount of your daily phosphorous, zinc, and manganese all of which help to detox, improve cognitive function, and help regulate hormones. Due to its high fiber content, it also keeps you going for hours, and to top it all off it is actually easier to digest than other grains, for those of you who might have a mild gluten intolerance. Now that we have touched on the basic health benefits of the grain, lets dive into the taste.
The grain has to be soaked for a bit before cooking so the Kamut is able to re-hydrate. Once cooked, the grains will still retain their shape and have a good amount of chewiness and bite to them, an added benefit for those of you who forget you have something cooking on the stove. Kamut has a buttery and nutty taste and the texture is a cooks dream. While withstanding high heat cooking, it can be transformed multiple times. Sometimes, simplest is best as shown in this recipe with crisp bacon, crunchy zucchini and hidden tomato pieces.
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