Makes 6 servings
- 2 cups kamut
- 4 ears fresh corn
- 1 gal water or vegetable broth, plus more as needed
- 3 tablespoons kosher salt, plus more as needed
- 1 bay leaf
- 1 thyme sprig
- 1/4 cup olive oil, plus more as needed
- 1 small onion, peeled and cut into small dice
- 1 cup frozen peas, thawed
- 1 cup snow peas, blanched, shocked, and cut on the diagonal into half-inch pieces
- Freshly ground black pepper, to taste
- 1/4 cup finely chopped chives (optional)
- 1/4 cup chopped mint (optional)
- In a large bowl, soak the kamut in cold water for 1 to 2 hours.
- Cut the corn kernels off the cob and reserve the kernels and cobs separately.
- Bring the water or vegetable broth and salt to a boil in a pot on the stovetop with the corn cobs. The corn cobs will give the cooking liquid a sweet flavor and, by using the cobs, no flavor is wasted. Remove and discard the cobs once the water comes to a boil.
- Drain the kamut and add it to the pot with the bay leaf and thyme. Simmer until tender but still slightly al dente, about 45 minutes. Drain and discard the bay leaf and thyme sprig.
- In a sauté pan, heat the olive oil over medium heat, add the onion, and sauté lightly until aromatic, 4 to 5 minutes.
- Add the reserved corn kernels, increase the heat to high, and sauté until lightly caramelized, 4 to 5 minutes.
- Add the cooked kamut and heat through. Add the peas and snow peas and cook until warmed through, about 5 minutes more. Add a few drops of broth, as necessary, to moisten. Season with salt and pepper. Stir in the herbs, if using, drizzle some olive oil over the kamut, and serve.
Copyright © 2019 The Culinary Institute of America