Cooked Kamut berries, now what?
Ongoing Kamut experiment... a short one.
I have 600g Kamut berries. Dirctions say how to cook, 2 cups water for 1 cup berries washed in sieve. I decided to use the rice cooker for my good 4 cups of grain. By washing, it was clear that the grain was better washed in a large bowl and water poured off the top to remove parts of hulls and dust. The berries are large enough to drain in a colander. I then let the rice cooker do the work with 1 tsp of salt. All the water was absorbed and the grain took on a caramel color with a nutty fragrance.
Now what? I was hoping to put this grain into a rye bread but I had to eat some first. Very chewy. Very chewy indeed! Now I'm not so sure I want it whole in my bread. I was eating chili for lunch so I combined some cooked grain into it. Uh, ok, not the best idea, but I did get a glimpse of the texture with other food. The tough chewy berries stood out. "Roughage" kept going through my head. I guess the blender is the next step, make the grains smaller. Will I come out with a pudding like substance? I have to think about this.... any ideas? (Meanwhile, starter is being refreshed.) I need some coffee.