Kamut Biryani
| Yield: | 1 Servings |
| Categories: |
| 1 | lb | Kamut; steamed with 1 tablespoon garam masala spice mix or 1 t. each cinnamon, ground cloves and ground coriander, (Recipe uses 4 cups of the cooked kamut; leftovers make great salads) |
| 1 | Sweet onion; chopped | |
| 1 | Green pepper; diced | |
| 2 | Carrots; diced | |
| 1 | tb | Minced fresh gingerroot |
| 1/2 | c | Bouillon |
| 4 | c | Cooked kamut; see note above |
| 1/2 | c | Golden raisins |
| 1 | cn | Pink beans or light red kidney beans |
| 1 | pn | Cayenne; or to taste |
| 1 | c | Frozen green peas; thawed |
| 1 | Vine-ripened tomato; chopped | |
| 1/4 | c | Chopped cilantro or Italian parsley leaves |
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