Why You’ll Love It
About This Brand
Organic Kamut berries.
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Amount Per Serving
Reviews For Organic Kamut Grain
Based on 9 Reviews
I think this is the best grain! I love the taste, texture and most of all, I don't feel bloated after eating them like I do sometimes when I eat rice or some other grain. I also soak them over night and cook for an hour.
My new favorite
It was my first time trying these, and I loved them!!! Put them over salad and added to stir fry
New product for me
I really Like the texture and taste of this new product..I did soak over night..Yummy
If you have the time to cook this grain it is worth the wait. Similar to a barley in texture. High in fiber and protein. A good supplement to many meals
Forgot to soak them
If you have time and remember to soak these then they are really good. I made the mistake of NOT soaking them and they came out crunchy sort of like uncooked rice or under cooked rice. (or pasta) It was not fun. But when cooked right, this is really a great side dish.
Better than rice!
I was on the hunt for a new grain source when I found Kamut Berries on Thrive market and at a great price. We tired them and the whole family loves them! I soaked them overnight similar to how I would beans and lentils and then cooked them and it came out really well! I like to use an all seasoning on this for some added flavor.
- B. Dodd
Filling and delicious
Great way to round out a meal! You do need to soak them and plan ahead, but they're a great texture
I love this new wheat berry. I substitute,it,for all pastas. Our market it costs 1 pound for $6 !
Kamut Berries - Surprise!!
New to Forks Over Knives and experimenting with lots of grains. Soaked the kamut berries for 24 hours, then cooked them for about 90 minutes, adding water as needed. Added them to pinto bean veggie burgers. Wow! Was I surprised. They added great texture to the burgers. Then we had them with cannellini beans and a veggie medley. Great taste and texture. Just need to soak and simmer. The Thrive price makes this a dark-horse winner.
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