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Kamut Biryani

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

June 7th, 2013
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About the Author: Gabe Mirkin, MD

Sports medicine doctor, fitness guru and long-time radio host Gabe Mirkin, M.D., brings you news and tips for your healthful lifestyle. A practicing physician for more than 50 years and a radio talk show host for 25 years, Dr. Mirkin is a graduate of Harvard University and Baylor University College of Medicine. He is board-certified in four specialties: Sports Medicine, Allergy and Immunology, Pediatrics and Pediatric Immunology. The Dr. Mirkin Show, his call-in show on fitness and health, was syndicated in more than 120 cities. Read More
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