grab a handful of parsley (and/or mint) from the back garden--chop it up
chop up a medium sized tomato
chop up 4 spring onions
throw in a heaping Tablespoon of minced garlic
add 1/4 cup or thereabouts of good olive oil
grind salt and pepper into the mix
Stir it all up with a spoon. Add the grain of your choice.
Kamut is a beautiful, fat, chewy grain--technically it is khorasan wheat and Kamut is the company that markets it. It is said to be very ancient and it looks like it--lumpy, ungainly.
I cook it in a 2-to-1 ratio, water to grain. I bring it to a boil, then turn off the stove and leave it for 45 minutes or so. It will be tough and chewy, which is how we like it.
I've also used it for Italian Grain Pie. I've used it as a base for all sorts of things-- sauteed veg, meat, oil/salt/pepper, or tomato sauce.
And, now., if you'll excuse me, I'm going to get out the gazpacho recipe. Cold soup--what's not to love?