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.
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.
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.