OKRA & TOMATOES with KAMUT

Ingredients

Okra & Tomatoes with Kamut

Gullah inspired AND Dr. Sebi Diet Friendly :) …

Yield: 2-3 servings

PREP IT!             

  • 2 cups Kamut, parboiled

  • 6 cups Water

  • 1 teaspoon Sesame oil

  • ½ each Onion, yellow, large, fresh, diced small

  • 15 each Okra, fresh, sliced

  • 1 Plum Tomato, sliced

  • 1 teaspoon Thyme, fresh or dried

  • ¼ teaspoon African Bird’s Eye Chili Powder (I got mine on Amazon)

  • 1 tablespoon Onion, granulated

  • ½ teaspoon Sea salt, pure

  • 2 Bay Leaves

  • 2 tablespoons Water

MAKE IT!

  1. Cook kamut in water for 45-50 minutes until tender. *See tip on how to cook kamut below.

  2. While kamut is cooking, in a large saute pan, over medium high heat, heat sesame oil.

  3. Add fresh onion and okra. Saute until onions begin to caramelize and okra begins to char. Add tomatoes, seasonings, and bay leaves. Allow tomatoes to cook down about 2 minutes.

  4. Add water and cook for an additional 3 minutes.

  5. Serve okra and tomatoes over kamut.

  6. Enjoy!


Okra & Tomatoes with Kamut

Tip:

How to Cook Kamut: To cook kamut, in a medium pot, bring kamut and liquid to a boil. Use a 1:3 ratio of kamut to water. Once boiling turn heat down to low. Cover pot with foil and lid to trap the steam in. Allow kamut to steam for 45-50 minutes until kamut is tender. Do not stir kamut until it has finished steaming. Keeping the heat on low will prevent kamut on the bottom from burning while cooking.

Reheat leftovers: in the oven or in the microwave.

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