What is it?

Pronounced “ka-moot,” this ancient strain of wheat has large, golden kernels, a buttery flavor, and a toothsome bite.

How to prep

Soak the kernels for eight hours to plump the grains and make them easier to cook and digest.

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Recipes

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  Recipe

  Warm Kamut, Chicken, and Plum Salad

  The sweetness of plum counters the nuttiness of kamut and peppery arugula in this main dish salad. Substitute whatever stone fruit is in season if you prefer—apricots, peaches, or cherries…