A few nights ago I made my cheesy kamut but with barley instead. Since I make up my own recipes as I cook, I basically have no ‘rules’ when it comes of ingredients. I love cooking this way because it lets me be creative and I don’t have to worry if I have all the ingredients because I can easily just substitute them out. Even if I have a recipe, I usually end up adding or substituting something in to make it my own. Since I didn’t have any kamut, I just made my ‘recipe’ instead with barley instead. I must admit though, kamut will always have my heart. I like barely, but I think the crunch kamut has is so unique and tasty. I also had some dried mushrooms that I added. They made the dish so much more flavorful and it added a lot of depth. If you’re interested in the recipe, I have it posted a few posts back. If you don’t have kamut, you could use barely, rice, or really, any whole grain. Be creative! What’s your favorite whole grain?
🍲: barley, nutritional yeast, turmeric, black pepper, miso, dried mushrooms, green peas, avocado, cashews, and basil