We just got some kamut from an “Eko” store and wanted to give it a try. (If kamut is not easily available, it can be substituted with brown or wild rice!)
- 1 cup cooked kamut (see cooking instructions below)
- 1 can of lentils
- 1 chopped onion
- 1 thinly sliced carrot
- 1 ‘head’ of Bok choy- chopped
- 3 cups of spinach
- 1/2 tsp minced ginger
- 2 cloves chopped garlic
- 1 tsp sesame oil
- 3 tbsp soy sauce (or more, to taste)
- 1 tbsp Sriracha chili sauce (or more, to taste)
- Cooking the kamut: First soak the kamut between 8-24 hours (makes it much easier to cook). Then when you’re ready to make the dish, bring two cups of water and the kamut to a boil, then reduce the heat and let it simmer until tender (30-45 minutes).
- Prepare all veggies! Make sure everything is chopped and ready to go, as this dish cooks very fast.
- Use a stir-fry pan on high heat, once the pan gets hot, add the oil, garlic & ginger. Let it sizzle for a bit, then add the soy sauce, sriracha sauce, and let sizzle a little longer while constantly tossing (as to not let the garlic/ginger burn). Then add the onion, carrot, and the stalky (non-leafy) part of the bok choy. Keep stirring! If it gets dry, you might need to add a bit more liquid, don’t hesitate to add a little water to the pan (I added about 1/4 cup during this step).
- Once the onion starts to become translucent and the carrot becomes tender, start adding in the leafy greens- spinach and boy choy. Toss with other veggies until the greens begin to wilt.
- Add the lentils and kamut (and a bit more soy sauce & sriracha if necessary). Toss with the veggies and greens for a couple of minutes to help let the kamut soak up the sauce.
- Serve hot & enjoy!
Preparing the kamut-
Preparing the veggies-
Stir-frying the veggies-
Adding the greens-
Ready to serve!