- Cook Time
- Prep Time
- 2 cups Kamut
- 2 teaspoons extra-virgin olive oil
- 6 cups Water
- 1 cup Chopped onion
- 2 Cloves garlic, minced
- 1 tablespoon salt free chili powder
- 1/2 teaspoon ground cumin
- 3 1/2 cups reduced sodium organic vegetable broth (such as Swanson’s)
- 1 (15.5 ounce) can white or yellow hominy, drained and rinsed
- 1 (14.5) ounce can No-Salt-Added crushed tomatoes, undrained
- 1/2 Teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon Freshly ground black pepper
- 1/8 teaspoon ground red pepper
- Shredded cheddar cheese
- chopped fresh cilantro
- sour cream
- Lime Wedges
1 Combine Kamut and 6 cups water in a large saucepan over medium-high heat. Bring to a boil; reduce heat, cover and simmer for 1 1/2 hours or until tender. Remove from heat, drain well and set aside.
2 Heat oil in a Dutch oven over medium-high heat. Add onion and sauté 3 minutes or until tender. Add garlic, chili powder and cumin; sauté 30 seconds. Add reserved Kamut; cook 30 seconds, stirring frequently.
3 Stir in broth, hominy, tomatoes, oregano, salt, black and red peppers. Bring to a boil; reduce heat, cover and simmer 20 minutes. Divide among bowls and serve warm, garnished with cheese, cilantro, sour cream and lime wedges as desired.
Source: Recipe courtesy of Kathy Conrad and the wholegrainscouncil.org