There is something so soothing and comforting about coconut rice: it’s smoother, creamier and thicker than rice cooked with just water, and the taste much more intense. In this stew I swapped kamut for rice which makes it even fluffier, but feel free to use other grains. This recipe is really simple and quite quick to throw together, and will melt in your mouth!
* 50g kamut * half a head of broccoli, cut in to small pieces * 3 T black beans * 3 T chickpeas (I used canned for both) * 5 cherry tomatoes, halved * 250ml (light) coconut milk * 100 ml water
Bring kamut to a boil in water and ½ the coconut milk, with a dash of salt. Once boiling, turn down the heat and let simmer for 10 minutes. After 10 minutes, add rest of the milk, the broccoli and (drained) beans and boil for 15 more minutes, stirring occasionally. Turn the heat off, add halved tomatoes and stor through. Let sit, covered, for 5 more minutes before serving.
Don’t let the coconut milk overcook, turn down the heat as soon as it cooks, and stir occasionally when it boils too much.The kamut and veggies should absorb most of the liquid, I like it served with the little bit leftover liquid there is. Drain off excess liquid, and if you think the stew has too little liquid, just add a little extra.
Kamut is a grain with an especially interesting history, it is said to first be found in ancient pyramids, and was called King Tut’s Wheat for a long time. Kamut is very close related to wheat, but people with wheat intolerances seem to handle this grain better than wheat (the same goes for Spelt).
Kamut is high in protein and slightly higher in fat than most grains. Kamut is higher in vitamin E, B-vitamines, magnesium and zinc than most grains. Kamut hasn’t been geneticially modified by plant breeders so it still contains all of it’s authentic flavor and nutrition.