Ingredients
  • 2 cups Bob’s Red Mill Kamut Grain
  • 6 cups Cadia vegetable stock
  • Olive oil
  • 1 tbsp canned red kidney beans
  • 2 tbsp white onion
  • 1 tbsp green bell pepper
  • 1 tbsp red bell pepper
  • 2 tbsp carrots
  • 2 tbsp frozen vegetables
Procedure
  1. Soak Kamut overnight.
  2. Drain water from Kamut.
  3. Boil Kamut in vegetable stock for 30-40 minutes then set aside.
  4. Sauté the onions in olive oil
  5. Add carrots and bell peppers until soft.
  6. Add in the remaining vegetables.
  7. Add the cooked Kamut.
  8. Season with salt and pepper.
  9. Garnish with spring onions and parsley.