In a medium bowl, add kamut to water and soak in the refrigerator for about 8 hours or overnight. Drain water when ready to cook.
In a large saucepan, bring 8 cups liquid to a boil, then add kamut and return to a boil.
Reduce heat to medium-high and boil without a lid until kamut is soft to your liking, about 45 to 60 minutes.
Drain off excess liquid and serve as desired.
Refrigerate leftovers within 2 hours.
Cooked kamut is similar to wheat berries or brown rice. Enjoy it in a whole grain salad, pilaf, stir-fry or grain bowl.
The amount of final cooked grain will depend on soaking and cooking times.
Freeze cooked kamut for up to 3 months.
This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP). SNAP provides nutrition assistance to people with low income. SNAP can help you buy nutritious foods for a better diet. To find out more, contact Oregon SafeNet at 211. USDA is an equal opportunity provider and employer. 2017 Oregon State University Extension Service offers educational programs, activities, and materials without discrimination based on age, color, disability, gender identity or expression, genetic information, marital status, national origin, race, religion, sex, sexual orientation, or veteran’s status. Oregon State University Extension Service is an Equal Opportunity Employer.