KAMUT TOMATO CORN STEW

KAMUT TOMATO CORN STEW

Kamut grain and sweet corn stewed in a thick tomato and white miso broth with garlic, smoked paprika, rosemary and coriander. Garnished with orange zest and served with a side of ciabatta bread spread with miso and extra virgin olive oil!

Makes 8-1/2 cups

1 c. Kamut berries (grain)

4 c. boiling water

Place grain and water in bowl. Cover with plastic wrap. Let sit on counter till cooled, then refrigerate overnight.

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Stew:

Drain grain, rinse under water, place in soup pot with 3 cups water. Bring to boil, cover tightly, reduce heat to low and cook 45 minutes. Grain will not absorb all the water as would a rice grain.

Add:

28 oz. can tomato puree

1 c. water

14.4 oz. bag froz. sweet whole kernel corn

2 t. sea salt

black pepper to taste

2 t. light brown sugar

1/4 c. mellow white miso paste

2 t. smoked paprika

1 t. onion powder

1 t. garlic powder

1 t. ground rosemary

1 t. ground coriander

1/4 t. ground allspice

2 T. extra virgin olive oil

Bring to a fizzle of a boil, and simmer, uncovered, for 15-20 minutes, stirring up from bottom as needed. Adjust for salt and pepper.

Serve: Top with orange zest.

As an accompaniment, cut small, warm ciabatta bread in half, spread with a paste of 1 part white miso paste and 2 parts extra virgin olive oil. Sprinkle with orange zest.

Notes: Kamut berries (grain) texture like whole kernel corn, only chewier. It has no flavor by itself. Because of its high protein content and texture I would use this grain as a meat substitute rather than a rice sub.

Leftover stew will thicken a little. If you want to thin it, add a little tomato juice or water and adjust for seasoning.

Soaking berries overnight is the best way to prepare Kamut grain before proceeding with this stew.

White miso paste has a citris component that compliments this stew beautifully.

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