Kamut Chili Bento

Kamut Chili Bento, a photo by sherimiya ♥ on Flickr.

Ka-what? Kamut? Yeah, that's what I thought too. Turns out this grain is some kind of really big wheat. Its origins are somewhat fuzzy, but it seems to be agreed that it's a kind of ancient grain that is high in protein and minerals such as selenium, zinc and magnesium. It has a nutty flavor and chewy texture, sort of like farro, or barley, or brown rice (to me). I found this recipe which incorporates Kamut, but which is basically just a chili recipe into which you add the grain. I decided to cook the Kamut with brown rice in my Zojirushi on the brown rice setting. I soaked overnight and it turned out fine. I thought it had a substantial quality to it, and made the chili quite hearty and filling. You could just as easily substitute farro or barley, though, in my opinion. I packed this batch for MisterMan over rice, and I should have used a leakproof container, obviously, but luckily there wasn't enough lunchbag-swinging to cause any spillage. The top tier holds: watermelon (!), satsuma, tomatoes and blueberries.

Kamut® Chili (from this recipe; it's very basic so I'm not sure why I used it)

Ingredients
1cup Kamut grain, soaked overnight, drained
2cups cooked pinto beans
1large onion, chopped
1green bell pepper, chopped
3cloves garlic, minced
1 zucchini, chopped
1carrot, diced
3teaspoons chili powder
2cups tomato sauce
1cup water
15ounce stewed tomatoes
1/4tsp Tabasco sauce (I omitted)

Cook soaked Kamut in rice cooker on brown rice setting.
Add remaining ingredients in with Kamut. Simmer for 1 1/2 - 2 hours.