Kamut biryani

Yield: 1 Servings

Measure Ingredient
1 pounds Kamut; steamed with 1 tablespoon garam masala spice mix or 1 t. each cinnamon, ground cloves and ground coriander, (Recipe uses 4 cups of the cooked kamut; leftovers make great salads)
1 \N Sweet onion; chopped
1 \N Green pepper; diced
2 \N Carrots; diced
1 tablespoon Minced fresh gingerroot
½ cup Bouillon
4 cups Cooked kamut; see note above
½ cup Golden raisins
1 can Pink beans or light red kidney beans
1 pinch Cayenne; or to taste
1 cup Frozen green peas; thawed
1 \N Vine-ripened tomato; chopped
¼ cup Chopped cilantro or Italian parsley leaves

Here are a few I got from Dr. Gabe Mirkin's website.

as prepared at Dr. Gabe Mirkin's Fat Free Clinic Bring the onion, green pepper, carrots and ginger root and ½ cup of bouillon to a boil and simmer, covered, until the carrots are tender, about 15 minutes. Stir the cooked kamut, raisins and beans into the vegetable mixture and add the cayenne to taste. Just before serving, stir in the peas, tomatoes and cilantro or parsley leaves. 8-10 servings Posted to fatfree digest V98 #009 by JBennicoff <JBennicoff@...> on Jan 4, 1998

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