Staple Corner: Kamut Porridge and Chopped Dates

It's no secret these days that whole grains are essential to a proper and well-balanced diet, but it's important not to get pulled in by the whole grains marketing of commercially packaged foods like breads, granolas, cereals and snacks — as I've noted before, the quality and processing of grains in mass production methods negates most of their benefits.

Fortunately, making a top quality whole grain breakfast porridge is almost as fast and easy as toasting a bagel or pouring a bowl of boxed cereal, and a lot tastier and more economical. Oat or wheat porridges are most common in this part of the world, but almost any grain can be made into porridge, including rice, quinoa, millet and rye.

One of my favorite grains for breakfast porridge is kamut, an ancient type of wheat believed to have originated in ancient Egypt and only recently cultivated again in modern times after the discovery of a few seeds in the tomb of King Tutankhamen. Rolled kamut flakes can now be found in most health food stores. Compared to most wheat, kamut is richer in protein, magnesium, zinc, B vitamins and vitamin E, and unsaturated fatty acids, and is more easily digestible and generally tolerated by people with gluten sensitivities.

Kamut porridge is a great way to start the day with a high energy food, and its natural nutty flavor is very appealing even by itself. Like any grain porridge, it goes well with any kind of nut, seed or fruit, but I find that the flavor of kamut goes especially nicely with the sweetness of dried dates, which also provides your breakfast with a great source of fiber and potassium.

Kamut Porridge and Chopped Dates

Recipe by Lisa Turner Cuisine: North African Published on October 13, 2007 Simple, healthy, nourishing and easily digestible breakfast porridge with kamut flakes Preparation: 5 minutes Cooking time: 10 minutes Print this recipe Ingredients: 1 cup rolled kamut flakes 2 cups water 1/8 teaspoon sea salt 1 or 2 drops of vanilla extract 1 cup fresh or dried dates, pitted and chopped Instructions: Soak the kamut flakes in the water overnight in a small saucepan. In the morning, stir in the salt and bring to a slow boil over medium-high heat. Reduce the heat to medium-low and continue to cook, stirring frequently, for about 10 minutes or until most of the water is absorbed. Stir in the vanilla and chopped dates. As always, whole grains should always be eaten with good fatty dairy products to provide the catalyst for mineral absorption, so serve with a pat of butter or a dollop of cream, and a little brown sugar or maple syrup if desired. Makes 2 servings