Kamut® and Corn Breakfast Casserole
- Preheat oven to 325 degrees F. Lightly grease a 2-quart square baking dish; set aside. In a large skillet cook mushrooms and sweet pepper in hot oil over medium heat about 5 minutes or until tender, stirring occasionally.
- Meanwhile, in a large bowl combine eggs, milk, snipped fresh or dried dill, pepper, and salt. Stir in mushroom mixture, Kamut, corn, 1/2 cup of the cheese, the ham, bread crumbs, and green onions. Transfer mixture to the prepared baking dish, spreading evenly.
- Bake, uncovered, for 45 to 50 minutes or until an instant-read thermometer inserted in the center registers 160 degrees F. Sprinkle with the remaining 1/2 cup cheese. Bake about 5 minutes more or until cheese is melted. Let stand for 10 minutes before serving. If desired, garnish with fresh dill sprigs.
From the Test Kitchen
For 2 cups cooked Kamut, soak 1 cup Kamut in enough water to cover overnight; drain. In a medium saucepan bring 3 cups water to boiling; stir in soaked Kamut. Return to boiling; reduce heat. Simmer, covered, for 30 to 40 minutes or until Kamut is nearly tender (Kamut will still be slightly chewy); drain. If you don't have time to soak the Kamut overnight, increase the cooking time to 50 to 60 minutes.
Nutrition Facts (Kamut® and Corn Breakfast Casserole)
- Per serving:
- 323 kcal cal.,
- 14 g fat
- (5 g sat. fat,
- 1 g polyunsaturated fat,
- 3 g monounsatured fat),
- 123 mg chol.,
- 592 mg sodium,
- 34 g carb.,
- 4 g fiber,
- 5 g sugar,
- 18 g pro.
- Percent Daily Values are based on a 2,000 calorie diet
KAMUT® wheat is grown on dryland certified organic farms primarily in Montana, Alberta, and Saskatchewan. Khorasan wheat is distinctive because it is about two and half times larger than regular durum wheat, is elongated with a pronounced ¿hump,¿ and is uniquely vitreous, with a rich golden color The grain is prized by consumers who appreciate the grain for its high energy nutrition, easy digestibility, nutty/buttery taste, and firm texture. KAMUT® khorasan wheat is higher in protein, selenium, amino acids, and Vitamin E than most modern wheat and contains essential minerals such as magnesium and zinc. It is used as whole grain berries, whole grain flour, white flour, flakes, and puffs to make a variety of products. Some specific benefits of using KAMUT® khorasan are receiving more nutrients, protein, and taste than most commonly consumed whole wheat - plus supporting organic agriculture and helping to preserve an ancient grain.
Khorasan is a variety of wheat thus has gluten content. A lot of people who are not able to tolerate wheat tell us that they are able to tolerate KAMUT® khorasan wheat. KI has ongoing research to understand why ¿ it is our theory that because KAMUT® khorasan is an ancient grain, it retains the qualities that made it desirable so many years ago.
Please visit the Kamut International website at www.kamut.com to learn more. And follow us on Facebook, Pinterest, Instagram, and Twitter to keep up with the latest news!
My kind regards - Jamie
Jamie Ryan Lockman | Regional Director ¿ North America
Kamut International, Ltd.
P.O. Box 4903 | Missoula, MT 59806 | USA
406.251.9418 phone | 406.251.9420 fax
firstname.lastname@example.org | www.kamut.com