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Kamut with Fresh Corn and Peas

Khorasan wheat, also known as “camel’s tooth,” is distributed under its trademarked name, Kamut. It is an ancient wheat rumored to have been found in Egyptian tombs and was said to have been the pharaohs’ wheat. Another legend suggests it was the wheat used aboard Noah’s ark. Kamut is always organic. It is a great base for many dishes, as it is hearty and light at the same time. It is easier to cook if soaked first for an hour or so in cold water. When combined with fresh corn and peas, it is delicious as a side dish.

These and other great recipes are from The Culinary Institute of America's cookbook, Mediterranean Cooking at Home.

Kamut with Fresh Corn and Peas recipe by the CIA - F

Ingredients

Makes 6–8 servings

  • 2 cups Kamut
  • 4 ears fresh corn
  • 1 gal water or vegetable broth, plus more as needed
  • 3 tbsp salt
  • 1 bay leaf
  • 1 thyme sprig
  • 1/4 cup olive oil, plus more as needed
  • 1 small onion, peeled and cut into small dice
  • 1 cup frozen peas, thawed
  • 1 cup snow peas, blanched, shocked, and cut on the diagonal into half-inch pieces
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1/4 cup finely chopped chives (optional)
  • 1/4 cup chopped mint (optional)

Directions

  1. In a large bowl, soak the Kamut in cold water for 1 to 2 hours.
  2. Cut the corn kernels off the cob and reserve the kernels and cobs separately.
  3. Bring the water or vegetable broth and salt to a boil in a pot on the stovetop with the corn cobs. The corn cobs will give the cooking liquid a sweet flavor and, by using the cobs, no flavor is wasted. Remove and discard the cobs once the water comes to a boil.
  4. Drain the Kamut and add it to the pot with the bay leaf and thyme. Simmer until tender but still slightly al dente, about 45 minutes. Drain and discard the bay leaf and thyme sprig.
  5. In a sauté pan, heat the olive oil over medium heat, add the onion, and sauté lightly until aromatic, 4 to 5 minutes.
  6. Add the reserved corn kernels, increase the heat to high, and sauté until lightly caramelized, 4 to 5 minutes.
  7. Add the cooked Kamut and heat through. Add the peas and snow peas and cook until warmed through, about 5 minutes more. Add a few drops of broth, as necessary, to moisten. Season with salt and pepper.
  8. Stir in the herbs, if using, drizzle some olive oil over the Kamut, and serve.

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