Serves: 4
Total Calories: 53

1 cup kamut berries
3 cups water
1 bay leaf
1/2 teaspoon sea salt
1 tablespoon extra virgin olive oil
1 teaspoon fennel seeds
3 cloves garlic minced
1 cup coarsely sliced leek
1 1/2 cups diced celery root
1 1/3 cups diced red bell peppers

1. Place the kamut in a 2-quart unoiled pot over medium-low heat. Stirring occasionally, dry-roast the kamut berries for 4 minutes, or until they begin to pop and smell fragrant. Transfer to a strainer, rinse, and drain well. Return the berries to the pot, cover with 3 cups water, and let soak at least 1 hour.

2. Add the bay leaf and salt to the kamut, and bring to a boil. Reduce the heat to medium-low, and simmer covered about 30 minutes.

3.While the kamut is simmering, heat the olive oil in a mediumsized skillet over medium heat. Add the fennel seeds and fry 1 or 2 minutes, or until they begin to pop and become fragrant. Add the garlic and leeks to the fennel, and sauté, stirring occasionally for 5 minutes, or until the garlic and leeks are soft but not browned.

4. Add the celery root to the skillet, cook 10 minutes, then transfer the sautéed vegetables to the pot with the kamut. Cover and simmer another 20 minutes.

5. Add the bell peppers to the pot but do not stir with the kamut. Continue to simmer 10 minutes or until the water is absorbed and the kamut is tender but still chewy. (Total kamut cooking time is about 1 hour.)

6. Stir the peppers into the kamut, and adjust the seasonings, if desired.

7. Serve immediately.

Nutritional Facts:

Serves: 4
Total Calories: 53
Calories from Fat: 30

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