Kamut? It might sound like it, but it’s not the name of a new Muppet. Pronounced KAH-moot, it is the name of a wonderful Ancient Grain that adds great flavor and texture to this recipe – a unique spin on a basic chicken and rice casserole. Kamut is slightly larger than rice and a bit chewier, with a mild nutty taste. Packed with protein, you can easily use kamut with meatless dishes. It takes a bit longer to cook than long-grain brown rice, but the taste is so worth the wait!
2 cups cooked kamut (1 cup uncooked, about 180g; see note for cooking)
1 1/2 cups (355ml) unsweetened cashew milk (or a dairy-free milk of your choice)
3 Tbsp all-purpose gluten-free flour
1 tsp kosher salt
1 tsp fresh thyme
1 1/2 Tbsp sunflower oil
8 oz (225g) chicken breast, chopped into small pieces
1/2 small onion, chopped (about 1/3 cup)
2 cloves garlic, minced
1/2 large red pepper, chopped
4 cups chopped collard greens, about 6 large leaves
Whisk milk, flour, salt, and thyme together until there are almost no clumps left. Set aside.
Heat the oil in a cast-iron or oven-proof skillet over medium-high heat. Add the onions and garlic, and stir constantly. Let them cook for about a minute. Add the chicken and cook it for 5-6 minutes.
Add red pepper and collard greens and let cook for a few minutes, until the collard greens have wilted.
Stir the milk mixture into the skillet and reduce the heat slightly (about a medium-low). Cook for a minute or two, until the mixture starts to thicken and bubble. Be sure to stir frequently because the sauce will start to burn at the bottom.
Turn off the heat and mix in the kamut. Enjoy warm.
Recipe Adapted from: