Kamut biryani
1 Servings
Ingredients
| Quantity | 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 | Sweet onion; chopped | |
| 1 | Green pepper; diced | |
| 2 | 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 | Vine-ripened tomato; chopped | |
| ¼ | cup | Chopped cilantro or Italian parsley leaves |
Directions
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