Dinner Bowl #110
This is how I finished off my kamut! Here we have the butternut squash gratin with kamut (recipe from Vegan Lovlie ) that I've made a few times, as well as some sauteed peppers and onions and some brussels sprouts with parsley butter. This time, I doubled the sauce. I always thought this wasn't saucy enough when I made it before. But I think this was too much sauce, somehow; maybe this recipe is one that always seems almost perfect but not really perfect . Oh, well. I was glad to have it again! (And I note that the leftovers were a lot better than the first time, probably because the kamut soaked up all the extra sauce.) And what is more, I'm glad to have used my kamut up! Kamut is probably not going to come through my kitchen again. Soaking it for a day before using it is just too fussy for me. I'm glad I tried it, but brown rice or farro will do just as well for the things I've been using kamut for. I don't know what made my brussels sprouts so much darker ...
