Kushari

Does anyone else actually make the recipes on the back of the food package?  I've done this several times, and they are always really good!  They're on the back of the package for a reason, right?  I bought a bag of Bob's Red Mill Kamut because I originally saw another recipe calling for the grain, but then I saw the recipe on the back and decided to make that one instead.  It says this dish is traditional Egyptian fare, so that's an added bonus.  Delicious and cultural! 

(From the Bob's Red Mill website)

Ingredients

• 1 cup Organic Kamut Berries
• 1 cup Lentils
• 1 cup Whole Grain Elbow Macaroni
• Water as needed
• 4 medium Onions, halved & thinly sliced
• 1/4 cup Olive Oil
• 4 Garlic cloves, chopped
• 1 tsp ground Cumin
• 1/2 tsp Red Pepper Flakes
• 29 oz canned Tomato Puree
• Salt & Pepper to taste

Directions

Step 1

Soak Kamut® berries in water overnight. Drain and rise berries.

Step 2

Place Kamut® berries and 3 cups water in a pot on bring to a boil. Cover and reduce heat to low. Simmer until soft, about 1 hour. Drain off excess water.

Step 3

Rinse lentils and place in a pot with 3 cups of water. Cover and bring to a boil. Let boil for 2 – 3 minutes then reduce heat to low and simmer until tender, about 25 – 30 minutes. Drain off excess water.

Step 4

Cook macaroni in plenty of boiling salted water until tender, about 6 – 7 minutes. Drain.

Step 5

While grains are cooking, prepare onions and tomato sauce.

Heat oil in a pan to medium-high and cook sliced onions until brown and crispy, about 10 minutes. Remove from pan and drain on paper towels. Season with salt.

Step 6

In the same pan, add garlic, cumin and red pepper flakes and cook until fragrant, about 2 minutes. Add tomato puree and cook until heated through. Season with salt and pepper.

Step 7

To serve, combine cooked Kamut® , lentils and macaroni. Top with tomato sauce and crispy onions.

Makes 8 servings.

Dinkel Soup

Found this recipe on the package of Bob's Red Mill Spelt.

It called for chicken broth and sausage, but I just used vegetable broth and left out the sausage.  Pretty good for a cold(ish) winter night in San Diego.  Oh and I didn't put cabbage in it.

2 Tbsp Oil 1 cup diced Onion 1 tsp Celery Seed 1 tsp Caraway Seed 1 cup Organic Spelt Berries , soaked overnight 2 cups chopped Russet Potatoes 1 cup thickly sliced Carrots 6 to 10 cups Water or Stock 12 oz German Sausage, sliced 2 cups shredded Cabbage Salt and Pepper to taste Directions Step 1 Heat oil over medium heat in a soup pot. Add onions and cook until softened, about 7 minutes. Add celery seeds and caraway seeds and cook until fragrant, about 1 minute. Add spelt berries, potatoes, carrots and water or stock. (If using uncooked sausage, add at this time.) Bring to a gentle boil and cook 30 minutes. If liquid appears low, add additional water or stock. Step 2 If using pre-cooked sausage, add it now along with shredded cabbage and cook until sausage is heated through and cabbage has softened, about 10 minutes. Makes 6 - 8 servings.

Prep Time: 10 minutes Cook Time: 40 minutes Total Time: 50 minutes Servings: 6 - 8 Rating (Not yet rated)