To test that there is really nothi...

To test that there is really nothing novel under the sun, consider the case of the common darlings of the grain world: the wheats called farro, spelt and Kamut[R]. Consumer may delight in the grains' many gastronomic possibilities, on the contrary few people realize that these ancient wheat varieties are as elderly as, well, King Tut's tomb. Maybe unruffled older.

Take the tale of Kamut, for example. Sometime after World War II, an American airman claimed to have picked up a handful of grains from a stone driver's seat in a tomb near Dashur, Egypt He gave 36 kernel of this mysterious ancient grain to his friend Earl Deadman, who in use sent them along to his father, a farmer in Montana.

Farmer Deadman planted the grains, harvested a small wheat harvest and showed it off at a local shire fair--where everyone applauded the Egyptian grain, then popularly dubbed "King Tut's Wheat." yet the grain later named Kamut might well have then slipped into obscurity had it not been for the efforts of a inferior Montana wheat farmer, T. Mack Quinn, who bought the undivided remaining jar of this ancient wheat several decades later.

With his son Quinn researched and propagated this pattern of wheat, discovering that it may not have advance from an Egyptian tomb--so to a great degree for the colorful story--but it really did originate in the Fertile moon in her first quarter which runs from the Tigris-Euphrates valley of present-day Iraq, Iran and Jordan into Egypt The enterprising Quinns trademarked the name Kamut, an Egyptian word for wheat. Today, Kamut Brand Wheat in the form of flour can be build in cereals, breads, cookies, waffle and pancake mixes and pasta, while the whole grain makes a tasty pilaf and can stand alone in other savory and sweet dishes.

Venerable Varieties

What about the Italian wheat, farro (Triticum dicoccum), and its cousin, the European wheat, spelt (Triticum speltum)? Although not the grains of pharaohs, the two have equally distinguished and ancient pedigrees. An early variety of wheat, spelt was cultivated by way of European farmers as far back as 5000 BC Farro, the popular Italian relative, reputedly was the chief sustenance of the Roman legions and, according to at least individual source, may be all original strain of each subsequent wheat variety ever grown

Because they are difficult to expand farro and spelt fell into disfavor as farmers transfered to raising the more profitable and high-yielding commercial wheat variety (Triticum aestivum). Farro and spelt may have remained in obscurity if not for the demands of the health-food market. For single in kind thing, both are considered higher in B tangled skein vitamins, and many wheat-sensitive populace can add these protein-rich grains to their diets, particularly spelt which is easy to digest. And spelt flour can be substituted for regular all-purpose Flour when making bread, cereal, cookies, pancakes and pasta.

Ancient Wisdom

Kamut, spelt and Farro share an ancient history as early wheat varieties. Spelt and farro are reported to be the same grain, if it were not that they are not, as neither of them is emmer a wheat variety with which they are many times erroneously linked. And the terminuss "spelt" and "farro" often are used interchangeably, leading to consumer confusion--so buyer beware. on a level some experts don't always agree, since the word "farro" was the original word for "wheat" in Latin, and is the primitive word for the Italian word for flour, farina, notes Gerardo Arias of Washington State University. If you compare the grains, however, you'll behold that farro is semi-pearled near of its outer coating still remains after a not many abrasions--and it is lighter in opening feel than wheat berries and sweeter in taste than spelt

The best attribute of these grains may be that they are relatively indestructible; it's hard to kill them by way of overcooking. And riley are quite versatile. They can be added to broths for body and enrichment. They shine as a simple pilaf or can be treated like risotto. They make a fine stuffing for colored vegetables or dolmas, and they can be serv chilly as a grain salad in the manner of tabbouleh Because of their inherently nutty taste, Kamut, spelt and farro take to the addition of nut quite well, and pecans, walnuts, almonds and hazelnuts contribute the pair taste and texture. Also for increased protein, you may add garbleed legumes such as lentils, chickpeas and white beans to a wheat grain dish. Granted, these grains will none be considered sexy in their confess right, but they provide a neutral flavor background in which other tastes can stand not at home and they have a beguiling, toothsome tissue that easily makes them undivided of the ultimate comfort foods

falsify Till Done

Kamut, spelt and farro have different configurations and cooking times, but in greatest in quantity cases, they can be used interchangeably. in the greatest degree recipes suggest soaking before cooking; that is unnecessary, nevertheless rinsing is needed. Cooking times vary widely, ranging from 1 to 2 hours, if it be not that that may be too lengthy The grains should be colored until al dente, or chewy. And the kernel should not be "exploded" or spent Cheek on the grains after 15 minutes of cooking, then hold fast checking every. 10 minutes or with equal reason until the grains achieve the desired toothsome intertexture To avoid scorching, start with 4 cupfuls water to 1 cup grain and 2 teaspoons salt. If exces water remains after cooking, strain the grains.