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kamut-biryani recipe

Date: Sun, 4 Jan 1998 19:31:06 -0800
From: JBennicoff (JBennicoff@aol.com)

Kamut Biryani

as prepared at Dr. Gabe Mirkin's Fat Free Clinic

1 lb. kamut, steamed with 1 tablespoon garam masala spice mix
or 1 t. each cinnamon, ground cloves and ground coriander
(Recipe uses 4 cups of the cooked kamut; leftovers make great salads)
1 sweet onion, chopped
1 green pepper, diced
2 carrots, diced
1 tablespoon minced fresh gingerroot
1/2 cup bouillon
4 cups cooked kamut -- see note above
1/2 cup golden raisins
1 can pink beans or light red kidney beans
pinch cayenne, or to taste
1 cup frozen green peas, thawed
1 vine-ripened tomato, chopped
1/4 cup chopped cilantro or Italian parsley leaves
Bring the onion, green pepper, carrots and ginger root and 1/2 cup of 
bouillon to a boil and simmer, covered, until the carrots are tender, 
about 15 minutes. Stir the cooked kamut, raisins and beans into the 
vegetable mixture and add the cayenne to taste. Just before serving, 
stir in the peas, tomatoes and cilantro or parsley leaves.
8-10 servings

kwvegan vegan