18 Flavorful Kamut Recipes Perfectly Balanced

Looking to add a nutritious and delicious twist to your meals? Kamut, the ancient grain with a buttery, nutty flavor, is here to elevate your cooking game! Whether you’re craving hearty comfort food, quick weeknight dinners, or seasonal favorites, these 18 perfectly balanced Kamut recipes are sure to delight your taste buds. Get ready to fall in love with this wholesome grain—let’s dive in!

Herbed Kamut Salad with Lemon Dressing

This hearty, nutty Kamut salad is tossed with fresh herbs and a bright lemon dressing—perfect for meal prep or a light summer lunch.

Ingredients:

• 1 cup uncooked Kamut berries
• 3 cups water
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1/4 cup chopped fresh dill
• 1/3 cup crumbled feta cheese
• 1/4 cup extra-virgin olive oil
• 3 tbsp fresh lemon juice
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Rinse the Kamut berries under cold water. In a medium pot, combine the Kamut and 3 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 50–60 minutes until tender but chewy. Drain any excess water and let cool slightly.
2. In a large bowl, whisk together the olive oil, lemon juice, honey, salt, and black pepper.
3. Add the cooked Kamut, parsley, mint, and dill to the bowl. Toss gently to coat in the dressing.
4. Fold in the feta cheese just before serving to keep it creamy.

The chewy Kamut holds up beautifully to the zesty dressing, while the trio of herbs adds a garden-fresh pop in every bite.

Tip: For extra crunch, toss in toasted pine nuts or sliced cucumbers right before serving.

Kamut and Vegetable Stir-Fry

This hearty stir-fry combines nutty Kamut with crisp-tender veggies for a wholesome meal that’s ready in under 30 minutes.

Ingredients:

• 1 cup cooked Kamut (or ½ cup dry, cooked according to package)
• 2 tbsp olive oil, divided
• 1 small red bell pepper, thinly sliced
• 1 cup broccoli florets
• 1 medium carrot, julienned
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp honey
• ½ tsp ground ginger
• ¼ tsp red pepper flakes (optional)
• 1 tbsp toasted sesame seeds

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add red bell pepper, broccoli, and carrot. Stir-fry for 4–5 minutes until veggies are crisp-tender.
2. Push veggies to one side, add remaining 1 tbsp olive oil and minced garlic. Sauté for 30 seconds until fragrant.
3. Stir in cooked Kamut, soy sauce, honey, ground ginger, and red pepper flakes (if using). Toss everything together and cook for 2–3 minutes until heated through.
4. Remove from heat, sprinkle with sesame seeds, and serve immediately.

The chewy Kamut soaks up the savory-sweet sauce beautifully, while the sesame seeds add a nutty crunch. Tip: For extra protein, toss in cubed tofu or shredded chicken with the Kamut!

Creamy Kamut Risotto with Mushrooms

This hearty, nutty risotto swaps traditional Arborio for wholesome kamut, creating a rich, chewy texture that pairs perfectly with earthy mushrooms.

Ingredients:

• 1 cup kamut berries, soaked overnight
• 4 cups vegetable broth, kept warm
• 2 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 8 oz cremini mushrooms, sliced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup dry white wine
• 1/4 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 1 tbsp chopped fresh thyme

Instructions:

1. Drain soaked kamut and rinse. In a medium pot, bring kamut and 3 cups water to a boil. Reduce heat, cover, and simmer for 45 minutes until tender. Drain any excess water.
2. Heat olive oil in a large skillet over medium. Add onion and cook for 3 minutes until translucent. Stir in garlic and mushrooms, then season with 1/2 tsp salt and 1/4 tsp black pepper. Cook for 5 minutes until mushrooms release their juices.
3. Add cooked kamut to the skillet. Pour in 1/4 cup white wine, stirring until absorbed. Begin adding warm broth 1/2 cup at a time, stirring frequently until liquid is absorbed before adding more (about 20 minutes total).
4. Remove from heat. Stir in Parmesan, butter, and thyme until creamy. Taste and adjust seasoning.

The kamut’s toothsome bite holds up beautifully to the velvety sauce, making this a standout twist on classic risotto. Tip: For extra depth, use a mix of wild mushrooms like shiitake and oyster.

Kamut Breakfast Porridge with Berries

Start your morning with this nutty, wholesome porridge that’s packed with texture and topped with juicy berries for a bright, fresh finish.

Ingredients:

• 1 cup Kamut berries, rinsed
• 3 cups water
• 1 cup whole milk (or almond milk for dairy-free)
• 2 tbsp maple syrup
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1 cup mixed fresh berries (blueberries, raspberries, or strawberries)
• 1 tbsp chia seeds (optional, for extra thickness)
• 1/4 cup chopped toasted almonds

Instructions:

1. In a medium saucepan, combine Kamut berries and water. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes until the berries are tender but still slightly chewy.
2. Stir in milk, maple syrup, cinnamon, and salt. Simmer uncovered for another 10 minutes, stirring occasionally, until the porridge thickens slightly. If using chia seeds, stir them in now.
3. Divide the porridge into bowls and top with fresh berries and toasted almonds. Drizzle with extra maple syrup if desired.

The chewy Kamut berries add a satisfying bite, while the warm cinnamon and sweet berries make every spoonful feel like a cozy hug.

Tip: For a quicker version, soak Kamut berries overnight—they’ll cook in about 25 minutes the next day!

Spicy Kamut Chili with Black Beans

This hearty, protein-packed chili swaps traditional beans for nutty kamut and black beans, simmered in a smoky-spiced tomato broth that’ll warm you right up.

Ingredients:

• 1 cup uncooked kamut, rinsed
• 1 tbsp olive oil
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp chili powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper (adjust for heat)
• 1 (28-oz) can crushed tomatoes
• 2 cups vegetable broth
• 1 (15-oz) can black beans, drained and rinsed
• 1 tsp salt
• 1/2 tsp black pepper
• Juice of 1 lime
• Fresh cilantro, for garnish

Instructions:

1. In a large pot, heat 1 tbsp olive oil over medium heat. Add diced onion and cook for 5 minutes until soft. Stir in minced garlic, 1 tbsp chili powder, 1 tsp smoked paprika, 1 tsp cumin, and 1/2 tsp cayenne; toast for 1 minute until fragrant.
2. Add kamut, crushed tomatoes, 2 cups vegetable broth, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes, stirring occasionally.
3. Stir in black beans and cook uncovered for 15 more minutes until kamut is tender and chili thickens. Finish with lime juice.
4. Serve topped with fresh cilantro.

The chewy kamut adds a satisfying bite, while the lime brightens up the deep, smoky spices—perfect for a cozy night when you want chili with a twist.

Tip: Kamut takes longer to cook than wheat berries. For a quicker version, soak it overnight or use pre-cooked kamut.

Kamut and Chickpea Curry

This hearty, nutty Kamut and Chickpea Curry is a wholesome twist on classic comfort food—packed with protein and spice for a satisfying one-pot meal.

Ingredients

• 1 cup Kamut berries, soaked overnight and drained
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (optional)
• 1 (14 oz) can diced tomatoes
• 1 (14 oz) can coconut milk
• 1 tsp salt
• 1/2 cup chopped fresh cilantro (for garnish)

Instructions

1. In a large pot, heat olive oil over medium heat. Add onion and sauté for 5 minutes until softened. Stir in garlic, ginger, curry powder, cumin, turmeric, and cayenne (if using); cook for 1 minute until fragrant.
2. Add Kamut berries, chickpeas, diced tomatoes, coconut milk, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 45–50 minutes, stirring occasionally, until Kamut is tender and the sauce thickens.
3. Remove from heat and stir in half the cilantro. Serve warm, garnished with remaining cilantro.

The chewy texture of Kamut balances perfectly with the creamy coconut sauce, making this curry a standout for weeknights when you crave something nourishing but fuss-free.

Tip: For extra depth, toast the Kamut in a dry skillet for 2–3 minutes before soaking.

Roasted Kamut Pilaf with Nuts

This nutty, wholesome pilaf is a showstopper side dish—toasty Kamut and crunchy nuts make every bite satisfying.

Ingredients:

• 1 cup Kamut berries, rinsed
• 3 cups vegetable broth
• 2 tbsp olive oil, divided
• 1/2 cup chopped walnuts
• 1/2 cup sliced almonds
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. Preheat oven to 375°F. Toss Kamut berries with 1 tbsp olive oil and spread on a baking sheet. Roast for 10 minutes, stirring once, until fragrant and lightly golden.
2. In a medium pot, bring vegetable broth to a boil. Add roasted Kamut, reduce heat to low, cover, and simmer for 50–55 minutes until tender. Drain any excess liquid.
3. Meanwhile, heat remaining 1 tbsp olive oil in a skillet over medium. Add walnuts and almonds, toast for 3–4 minutes until golden, then transfer to a plate.
4. In the same skillet, sauté onion for 5 minutes until soft. Add garlic, cumin, salt, and black pepper; cook for 1 minute until fragrant.
5. Stir cooked Kamut, toasted nuts, and parsley into the skillet. Toss gently to combine and warm through.

The double-toasting (Kamut and nuts) gives this pilaf a deep, caramelized flavor that’s irresistible next to roasted veggies or grilled chicken.

Tip: For extra fluffiness, let the cooked Kamut rest covered for 5 minutes before mixing in the other ingredients.

Kamut Stuffed Bell Peppers

These hearty stuffed peppers are a wholesome twist on a classic, with nutty Kamut adding a satisfying chew and earthy flavor.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 cup cooked Kamut (or 1/2 cup dry Kamut, cooked according to package)
• 1 lb ground turkey or lean beef
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, drained
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup shredded Monterey Jack cheese
• 2 tbsp olive oil
• Fresh cilantro or parsley, for garnish (optional)

Instructions:

1. Preheat oven to 375°F. Lightly grease a baking dish with 1 tbsp olive oil and arrange peppers upright in the dish.
2. Heat remaining 1 tbsp olive oil in a skillet over medium heat. Add onion and sauté for 3 minutes until soft. Stir in garlic and cook for 30 seconds until fragrant.
3. Add ground turkey or beef, breaking it up with a spoon. Cook for 5–6 minutes until browned. Stir in diced tomatoes, cooked Kamut, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for 2 minutes.
4. Spoon filling evenly into peppers, packing lightly. Cover dish with foil and bake for 30 minutes.
5. Remove foil, sprinkle each pepper with Monterey Jack cheese, and bake uncovered for 10 minutes until cheese melts.
6. Garnish with fresh herbs if desired. Let rest for 5 minutes before serving.

The Kamut’s chewy texture holds up beautifully against the tender peppers, while smoked paprika adds a subtle depth that makes this dish stand out.

Tip: For extra flavor, toast dry Kamut in a dry skillet for 2–3 minutes before cooking it.

Kamut and Lentil Soup

This hearty, nutty soup is like a warm hug in a bowl—packed with ancient grains, protein-rich lentils, and cozy spices.

Ingredients:

• 1 cup Kamut berries, rinsed
• 1 cup green or brown lentils, rinsed
• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 2 carrots, diced
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 6 cups vegetable broth
• 1 (14.5 oz) can diced tomatoes
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp lemon juice
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot, heat 2 tbsp olive oil over medium heat. Add the onion and carrots, sautéing for 5 minutes until softened. Stir in 3 cloves garlic, 1 tsp cumin, and 1/2 tsp smoked paprika; cook for 1 minute until fragrant.
2. Add the Kamut berries, lentils, 6 cups vegetable broth, 1 can diced tomatoes, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes, stirring occasionally.
3. Once the Kamut and lentils are tender, stir in 2 tbsp lemon juice. Taste and adjust seasoning if needed.
4. Ladle into bowls and garnish with fresh parsley.

The chewy Kamut and creamy lentils create a satisfying texture, while the lemon brightens up the earthy spices perfectly.

Tip: For a quicker cook, soak the Kamut overnight—it’ll shave 15 minutes off the simmer time!

Kamut and Kale Casserole

This hearty casserole combines nutty Kamut with earthy kale and creamy cheese for a wholesome dish that’s as satisfying as it is simple.

Ingredients:

• 1 cup Kamut berries, rinsed
• 3 cups vegetable broth
• 1 bunch kale, stems removed and chopped (about 4 cups)
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 cup shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 375°F. In a medium pot, combine Kamut berries and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 50 minutes until tender. Drain any excess liquid.
2. While Kamut cooks, heat olive oil in a large skillet over medium heat. Add onion and sauté for 5 minutes until soft. Stir in garlic, kale, smoked paprika, salt, and black pepper. Cook for 3–4 minutes until kale wilts.
3. In a greased 9×13-inch baking dish, layer the cooked Kamut, kale mixture, cheddar cheese, and Parmesan cheese. Repeat layers, ending with cheese.
4. Bake uncovered for 20 minutes until bubbly and golden on top. Let rest 5 minutes before serving.

The cheesy crust and chewy Kamut create a comforting texture contrast, while smoked paprika adds a subtle smoky depth. Tip: For extra crunch, sprinkle toasted breadcrumbs on top before baking.

Kamut Tabbouleh with Fresh Herbs

This vibrant, nutty twist on classic tabbouleh swaps bulgur for hearty Kamut, making it extra satisfying while keeping all the bright, herby freshness you love.

Ingredients:

• 1 cup Kamut berries, rinsed
• 3 cups water
• 1/2 tsp fine sea salt, divided
• 1/4 cup extra-virgin olive oil
• 3 tbsp freshly squeezed lemon juice
• 1/4 tsp freshly ground black pepper
• 1 large English cucumber, finely diced (about 2 cups)
• 1 pint cherry tomatoes, quartered
• 1 cup finely chopped fresh parsley
• 1/2 cup finely chopped fresh mint
• 4 scallions, thinly sliced

Instructions:

1. In a medium saucepan, combine Kamut berries, water, and 1/4 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 50–55 minutes until tender but chewy. Drain any excess water and let cool slightly.
2. In a large bowl, whisk together olive oil, lemon juice, remaining 1/4 tsp salt, and black pepper.
3. Add cooked Kamut, cucumber, tomatoes, parsley, mint, and scallions to the bowl. Toss gently until everything is evenly coated in dressing.
4. Let sit at room temperature for 15 minutes before serving to allow flavors to meld.

The chewy Kamut holds up beautifully to the crunchy vegetables and zesty dressing, creating a salad that’s equally hearty and refreshing.

Tip: For even deeper flavor, refrigerate the tabbouleh for 1 hour before serving—the herbs will infuse the grains beautifully.

Kamut and Sweet Potato Hash

This hearty hash combines nutty Kamut with caramelized sweet potatoes for a wholesome, satisfying breakfast or side dish that’s packed with texture.

Ingredients:

• 1 cup cooked Kamut (or ⅓ cup dry Kamut, cooked according to package)
• 1 medium sweet potato, diced into ½-inch cubes (about 2 cups)
• 1 small yellow onion, diced
• 2 tbsp olive oil, divided
• ½ tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the sweet potato and cook, stirring occasionally, for 8–10 minutes until slightly softened.
2. Add the onion and remaining 1 tbsp olive oil. Cook for another 5 minutes until the onion is translucent and the sweet potatoes are tender.
3. Stir in the cooked Kamut, smoked paprika, garlic powder, salt, and black pepper. Press the mixture down lightly with a spatula and cook undisturbed for 3–4 minutes to crisp the bottom.
4. Flip sections of the hash and cook for another 2–3 minutes until evenly heated. Garnish with fresh parsley before serving.

The chewy Kamut and crispy-edged sweet potatoes create a dynamic contrast, while smoked paprika adds a subtle depth that makes this dish stand out.

Tip: For extra richness, top with a fried egg or crumbled feta cheese.

Kamut and Quinoa Energy Bites

These no-bake energy bites pack a nutty crunch from kamut and quinoa, with just enough sweetness to satisfy your snack cravings.

Ingredients:

• 1 cup cooked kamut (cooled)
• 1 cup cooked quinoa (cooled)
• 1/2 cup creamy almond butter
• 1/4 cup honey
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/4 tsp sea salt
• 1/3 cup mini dark chocolate chips

Instructions:

1. In a large bowl, mix the kamut, quinoa, almond butter, honey, vanilla extract, cinnamon, and sea salt until fully combined.
2. Fold in the mini chocolate chips, then refrigerate the mixture for 20 minutes to firm up.
3. Scoop 1-tbsp portions and roll into balls. Place on a parchment-lined tray.
4. Chill for another 30 minutes to set before serving.

The kamut adds a delightful chewiness that pairs perfectly with the melt-in-your-mouth chocolate chips—no baking required!

Tip: For extra texture, toast the cooked kamut and quinoa in a dry skillet for 3–4 minutes before mixing.

Kamut and Spinach Stuffed Mushrooms

These hearty stuffed mushrooms are packed with nutty Kamut, fresh spinach, and melty cheese—a crowd-pleasing appetizer that feels fancy but comes together easily.

Ingredients:

• 12 large cremini mushrooms (about 1.5 inches wide), stems removed and finely chopped
• 2 tbsp olive oil, divided
• 1/2 cup cooked Kamut (or farro)
• 2 cups fresh spinach, finely chopped
• 2 cloves garlic, minced
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 1/4 cup shredded mozzarella cheese
• 1 tbsp chopped fresh parsley

Instructions:

1. Preheat oven to 375°F. Brush mushroom caps with 1 tbsp olive oil and place on a baking sheet, hollow-side up.
2. Heat remaining 1 tbsp olive oil in a skillet over medium. Add chopped mushroom stems and cook for 3 minutes until softened. Stir in garlic and spinach; cook 2 more minutes until wilted.
3. Remove skillet from heat. Fold in Kamut, salt, black pepper, Parmesan, and mozzarella until combined.
4. Spoon filling evenly into mushroom caps. Bake for 18–20 minutes until cheese is bubbly and tops are lightly golden. Garnish with parsley.

The chewy Kamut adds a satisfying texture against the tender mushrooms, while the Parmesan gives a salty punch that balances the earthy spinach.

Tip: For extra crispiness, broil the stuffed mushrooms for 1–2 minutes at the end—just keep an eye on them!

Kamut and Chicken Stew

This hearty stew combines tender chicken and nutty Kamut for a wholesome, stick-to-your-ribs meal that’s packed with cozy flavor.

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup Kamut berries, rinsed
• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 4 cups low-sodium chicken broth
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1 bay leaf
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. In a large pot, heat 1 tbsp olive oil over medium-high heat. Add chicken and cook until browned, about 5 minutes. Transfer to a plate.
2. In the same pot, add onion, carrots, and celery. Sauté for 5 minutes until softened. Stir in 3 minced garlic cloves and cook for 30 seconds.
3. Add 1 cup Kamut berries, 4 cups chicken broth, 1 tsp thyme, 1 tsp smoked paprika, 1 bay leaf, 1 tsp salt, and ½ tsp black pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 45 minutes, stirring occasionally.
4. Return chicken to the pot and simmer uncovered for another 15 minutes until Kamut is tender and stew has thickened slightly.
5. Discard bay leaf and stir in 2 tbsp fresh parsley before serving.

The chewy texture of Kamut adds a delightful contrast to the tender chicken, while smoked paprika gives this stew a subtle, smoky depth.

Tip: For extra richness, stir in a splash of heavy cream just before serving.

Kamut and Avocado Salad

This hearty yet refreshing salad combines nutty Kamut with creamy avocado for a satisfying lunch or side dish that’s packed with texture and flavor.

Ingredients:

• 1 cup uncooked Kamut berries, rinsed
• 3 cups water
• 1 large avocado, diced
• 1/4 cup chopped fresh cilantro
• 1/4 cup diced red onion
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh lime juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a medium saucepan, combine Kamut berries and water. Bring to a boil, then reduce heat to low, cover, and simmer for 50–60 minutes until tender but chewy. Drain any excess water and let cool slightly.
2. In a large bowl, gently toss cooked Kamut with diced avocado, cilantro, and red onion.
3. Drizzle with olive oil and lime juice, then sprinkle with salt and black pepper. Toss lightly to coat.
4. Serve immediately or chill for 30 minutes to let flavors meld.

The contrast between the chewy Kamut and buttery avocado makes every bite interesting, while the lime brightens it all up.

Tip: For extra crunch, add toasted pepitas or sunflower seeds right before serving.

Kamut and Beetroot Salad with Feta

This vibrant Kamut and Beetroot Salad with Feta is a hearty yet refreshing dish that balances earthy sweetness with creamy tang—perfect for a light lunch or side at your next gathering.

• 1 cup uncooked Kamut berries, rinsed
• 3 medium beetroots, peeled and diced into 1/2-inch cubes
• 2 tbsp olive oil, divided
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 3 cups baby arugula
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped walnuts, toasted
• 2 tbsp balsamic vinegar
• 1 tsp honey

1. Cook Kamut berries: In a medium pot, combine Kamut with 3 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 50–60 minutes until tender. Drain and let cool.
2. Roast beetroots: Preheat oven to 400°F. Toss diced beetroots with 1 tbsp olive oil and 1/4 tsp salt. Spread on a baking sheet and roast for 25–30 minutes, stirring once, until tender and slightly caramelized.
3. Make dressing: Whisk together balsamic vinegar, honey, remaining 1 tbsp olive oil, 1/4 tsp salt, and black pepper.
4. Assemble salad: In a large bowl, combine cooled Kamut, roasted beetroots, arugula, feta, and walnuts. Drizzle with dressing and toss gently.

The chewy Kamut and tender beets create a satisfying texture contrast, while the honeyed balsamic dressing ties all the flavors together beautifully.

Tip: For a time-saving hack, cook the Kamut a day ahead and store it in the fridge—it holds up perfectly!

Kamut and Pumpkin Soup

This hearty, nutty soup is like a cozy hug in a bowl, with tender Kamut and creamy pumpkin blending into pure comfort.

Ingredients:

• 1 cup Kamut berries, rinsed
• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 2 cups pumpkin puree (not pie filling)
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup full-fat coconut milk
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot, heat 2 tbsp olive oil over medium heat. Add the onion and sauté for 5 minutes until soft. Stir in 3 cloves garlic, minced and cook for 1 minute until fragrant.
2. Add 1 cup Kamut berries and 4 cups vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes until Kamut is tender (it should have a slight chew).
3. Stir in 2 cups pumpkin puree, 1 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer uncovered for 10 minutes to meld flavors.
4. Remove from heat and blend half the soup (or use an immersion blender for a chunkier texture). Stir in 1/2 cup coconut milk until creamy.
5. Ladle into bowls and top with fresh parsley.

The chewy Kamut adds a delightful contrast to the velvety pumpkin, making every spoonful interesting. A swirl of coconut milk balances the earthy spices perfectly.

Tip: For extra depth, toast the Kamut in a dry skillet for 2–3 minutes before cooking.

Conclusion

With these 18 flavorful Kamut recipes, you’ve got everything from hearty breakfasts to satisfying dinners—all perfectly balanced for wholesome eating. We hope you find a new favorite (or two!) to add to your rotation. Don’t forget to leave a comment telling us which dish you loved most, and share this roundup on Pinterest so others can enjoy these delicious recipes too. Happy cooking!