Kamut is chewy and buttery tasting, but its big turnoff is that it takes hours to make. For this comfort-food dish, we throw everything in a slow cooker so you can start it in the morning and forget about it until you return from work. With the addition of blue cheese, all that’s missing is aseared steak and a good glass of wine.
What to buy: Kamut berries can be found at your local health food store, gourmet grocery store, oronline. If you can’t find it, you can use farro, spelt, or wheat berries instead.
- 2 tablespoons unsalted butter (1/4 stick)
- 1 medium yellow onion, small dice
- 8 ounces cremini or white mushrooms, thinly sliced
- 6 medium garlic cloves, thinly sliced
- 3 cups low-sodium vegetable, chicken, or mushroom broth
- 2 cups kamut berries, rinsed
- 1/4 cup finely chopped fresh Italian parsley
- 2 ounces blue cheese, crumbled (about 1/2 cup)
- 1 teaspoon freshly squeezed lemon juice
- In a large frying pan, melt the butter over medium heat. When the foaming subsides, add the onion, mushrooms, and garlic and season with salt and freshly ground black pepper. Cook, stirring occasionally, until any liquid released from the mushrooms evaporates and the onions are just starting to turn golden brown, about 10 minutes. Add 1 cup of the broth and scrape up any browned bits from the bottom of the pan.
- Transfer the onion-mushroom mixture to a slow cooker and set it on low. Add the kamut and remaining 2 cups broth and stir to combine. Cover and cook until the kamut is tender, about 7 to 8 hours.
- Add the remaining ingredients and stir until the cheese has melted.