Kamut with Red Chard and Parsley StemsPrint Recipe
- 1 cup Kamut
- 1 bay leaf
- 2 cups organic Chicken broth
- Parsley Stems from 1 organic bunch, roughly chopped into 1/4 inch segments
- Red Chard Stems from 1 organic bunch, roughly chopped into 1/4 inch segments
- 1 tbsp Olive Oil
- Salt & Pepper
Bring the chicken stock to boil with the bay leaf, once it reaches that point add in the Kamut and reduce to a rolling boil or high simmer.
Cook down for 20 minutes, uncovered so most of the stock can evaporate before adding the parsley stems, red chard, and olive oil.
Continue to cook for 10-15 minutes before seasoning with salt and pepper and serving.
Who doesn’t love a multitasker? I attempt to use every part of the items I buy, especially fresh vegetables. So that means citrus is always going to be zested, and pulp juiced or eaten raw. Fat from meat gets rendered down and used for cooking and stale bread becomes pain perdu or herbed croutons. This Kamut recipe is not exception to my philosophy of reducing waste. Since I go through a ton of herbs, I use the stems for flavoring broths or chop them into a saute and this Kamut with Red Chard and Parsley Stems was created for that specific use. If you dont feel like having rogue herbs going around your fridge, you can always freeze the stems and use them frozen, just chop them up before placing them into hibernation. Kamut is one of my favorite ancient grains, mostly due to its mouthy identity crisis. Sure its touted for its high protein and concentrates of zinc and fiber but the best part it that its not sure if its chewy, crunchy, and unsure if its related to rice or pasta ( that would be pasta since is it wheat). Its even better to serve to people who have never had it before and see their reactions, if your the kind that likes to mess with people like that….