Recipe - Kamut Biryani

1 pound 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; minced
2 Carrots; minced
1 tablespoon Minced fresh gingerroot
One half cup Bouillon
4 cup Cooked kamut; see note above
One half cup Golden raisins
1 cn Pink beans or light red
kidney beans
1 pn Cayenne; or to taste
1 cup Frozen green peas; thawed
1 Vineripened tomato; chopped
One fourth cup Chopped cilantro or Italian
parsley leaves

Here are a few I got from Dr. Gabe Mirkin's website.

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

Bring the onion, green pepper, carrots and ginger root and One half 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. 810 servings

Posted to fatfree digest V98 #009 by JBennicoff JBennicoff@aol.com on Jan
4, 1998