Start the new year off right and discover the world of Acient Grains with Chef Contos.
Kamut, Pronounced “kah-moot,” this Egyptian wheat varietal is rumored to have been found in King Tut’s tomb. We think he was on to something! Rich in protein, iron, zinc and magnesium, kamut comes in the form of a berry, similar in appearance and texture to farro, spelt and wheat berries. While kamut is not gluten-free, it is easier on the belly, since it does contain a more digestible gluten, making it more ideal for those with mild gluten-intolerances.
Do we love freekeh? Freekeh right we do! The term “freekeh” is actually the name of the method used to prepare this wheat derivative. These grains are prematurely-harvested while they’re young and green, then they’re roasted, which lends a nice smoky flavor. The thousand plus year-old grain is popular in Middle Eastern and Mediterranean diets, and it’s most similar to bulgur. Freekeh can be found either whole or cracked. It’s full of fiber, protein, zinc and iron, and it’s low on the glycemic index.
Steamed Kale with Tahini & Roasted Chickpeas
Winter Kamut Tabouli with Feta Cheese
Freekeh Salad with Blackberry Vinaigrette and Kumquats
Puffed Amaranth Almond Dark Chocolate Granola Bars