Cheesy Spinach and Mushroom Kamut Bake

This recipe is loosely adapted from the recipe for a Cheesy Baked Farro recipe I found on the Food Network website from Giada. I have recently become interested in trying to incorporate more of those trendy weird grains into my diet-you know, the Kamuts, the amaranths, the millets. At the health food store the other day, I grabbed some Kamut, not having any idea what I would do with it and I have to say, I was a bit surprised at the lack of recipes on the internet for anything much more than a pilaf or salad. This recipe I came up with is super adaptable, easy and while nothing to look at it, was creamy and reminded M of risotto.  Ideally, I would like to try a vegan version next time, as this is really quite dairy heavy but I didn’t have any substitutes on hand. It holds up way better once it cools down, but we were hungry and couldn’t wait.



  • 1/4 c. butter
  • 1/4 c. flour
  • 2 c. milk (or substitute)
  • 1/3 c. nutritional yeast
  • salt and pepper to taste
(Remaining ingredients)
  • 2 c. Kamut
  • 4c. vegetable broth
  • 2 c. chopped spinach
  • 3/4 c. cheese of your choice (I used a three cheese blend of mozzarella, Asiago and parmesan)
  • 1 c. sliced mushrooms
  • ground thyme
  • breadcrumbs
  • olive oil
To cook Kamut:
Soak 2 c. of Kamut overnight in water.  When ready to cook, bring 4c of vegetable stock to boil and add Kamut to stock.  Lower heat and simmer for 25-30 minutes.  Kamut will be lightly crunchy but tender.  Drain any remaining liquid and set aside.
Prepare sauce:
Melt butter in medium-sized pot and add milk.  Stir to mix.  Whisk flour in, removing any lumps and bring to medium heat.  Continue to whisk until mixture begins to thicken.  Remove from heat, add nutritional yeast and salt and pepper to taste.  
Putting it together:
Preheat oven to 400F. Add sauce to cooked Kamut and stir to coat.  Add mushrooms, spinach and cheese and mixed till all ingredients are distributed evenly.  Add a dash of thyme to taste. Pour into greased casserole dish and flatten down till even.  Top with a sprinkle of breadcrumbs and a generous drizzle of olive oil.  Place in oven for 25-30 minutes or until golden and bubbly.  Remove from oven and let stand for 5-10 minutes before serving.  

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