Kamut

Kamut is a non hybrid grain, a distant cousin of Durum Wheat. It looks like a large, pale grain of wheat. Kamut is less chewy than Wheat Berries which makes it a much better sub for grains like rice in casseroles, and stuffings. Kamut has a buttery, wheat flavor and firm, chewy texture. Since it's a heirloom food, many people with wheat allergies use Kamut instead of wheat. Kamut has a large percentage of Bran and Endosperms which makes it very nutritious and also increases the cooking time of the grain.

Suggested Use:
Use Kamut as you would Wheat Berries; in casseroles, pilaf, hot or cold salads. Grind into flour for breads and baked goods. For a quick, nutritious hot cereal grind coarsely, simmer with raisins and cinnamon then top with applesauce.